Margarita's International Recipes


Frijóles Negros Rápidos

Quick Black Beans

I had meant to make a traditional Cuban recipe for black beans, but as it's often the case with me I didn't plan well and didn't soak the black beans the night before - so I was stuck having to use canned beans. Fortunately this recipe came to the rescue. While I'm sure traditional black beans are better, I thought these beans were very good. These are traditionally served over white rice.

Quick Cuban Black Beans

Frijóles Negros Rápidos


  • 2 cans black beans
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, crushed and chopped
  • 3 Tbsp. vinegar
  • 1 bay leaf
  • 3 tsp. ground cumin
  • salt & pepper to taste


    Mash one cup of black beans into a chunky paste, set aside.

    Heat olive oil in a medium pot over medium heat. Add the onion and pepper and sauté until translucent. Add the garlic and sauté for another minute. Add the mashed black beans, the whole beans (with the liquid) and the bay leaf, mix and simmer on low heat for 20 minutes. Add the cumin and season with salt and pepper.

  • Adapted from a recipe by Three Guys from Miami.

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