Cuban red beans, often called frijoles colorados, are tender red beans simmered with a fragrant sofrito of onion, green pepper, and garlic. Cuban households make them in different ways, but this meat-free version builds deep, savory flavor with cumin, oregano, bay, and a slow simmer, then serves the beans over rice or alongside a meal.
Ingredients
- 1 lb dried red kidney beans (450 g), picked over and rinsed
- 6 cups cold water (1.4 L), for soaking
- 7 cups water or low-sodium vegetable broth (1.65 L), for cooking, plus a little extra if needed
- 2 tbsp olive oil (30 ml)
- 1 medium yellow onion, finely diced (about 1 cup/150 g)
- 1 medium green bell pepper, finely diced (about 1 cup/150 g)
- 4 garlic cloves, minced (about 12 g)
- 1 tsp ground cumin (2 g)
- 1 tsp dried oregano (1 g)
- 1 bay leaf
- 1 tsp smoked paprika (2 g)
- 1 tbsp tomato paste (16 g)
- 1 tbsp red wine vinegar (15 ml)
- 1 tsp kosher salt (5 g), plus more to taste
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 1 tbsp chopped fresh cilantro (about 4 g), optional, for serving
Instructions
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Soak the beans. Check the dried beans for small stones or damaged beans, then rinse them well. Put them in a large bowl with 6 cups (1.4 L) cold water, cover, and refrigerate for at least 8 hours or overnight. The beans will swell, so use a bowl with room to spare. Drain and rinse them before cooking; discard the soaking water. This recipe’s prep time includes the 8-hour soak.
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Start the sofrito. Heat the olive oil in a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the onion and green pepper and cook for 7 to 8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, cumin, oregano, smoked paprika, and black pepper. Cook for about 30 seconds, just until fragrant, so the garlic and spices do not scorch.
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Add tomato paste and beans. Mix in the tomato paste and cook for 1 minute, stirring to coat the vegetables. Add the drained beans, 7 cups (1.65 L) water or broth, and the bay leaf. Stir and scrape the bottom of the pot to release any flavorful browned bits. The liquid should cover the beans by roughly 1 inch (2.5 cm); add a little more water if it does not.
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Simmer until tender. Bring the pot to a boil, then lower the heat so the liquid simmers gently. Cover with the lid slightly ajar and cook for 1 hour 45 minutes, stirring every 25 to 30 minutes. Keep the simmer quiet rather than vigorous, which helps the beans cook evenly and stay intact. If the liquid drops below the beans, add hot water in small amounts. Near the end, taste a bean: it should be creamy all the way through, with no firm or chalky center. Older beans may need another 15 to 30 minutes or more.
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Season and thicken. Once the beans are tender, stir in the salt and red wine vinegar. Remove the bay leaf. For a thicker, creamier broth, mash about ½ cup (120 ml) of beans against the side of the pot with a spoon, then stir them back in. Simmer uncovered for 10 to 13 minutes, stirring now and then. The beans should be saucy, not dry; add a splash of hot water if they become too thick.
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Adjust and serve. Taste and add more salt, black pepper, or a small splash of vinegar if the flavor needs balancing. Let the pot stand for 5 minutes off the heat so the broth settles and thickens slightly. Serve hot, with chopped cilantro if you like. If the beans have been cooking longer than the stated time because they were old or especially firm, use tenderness—not the clock—as the final doneness test.
Tips
- Soak for even cooking. An overnight soak helps dried kidney beans cook more evenly and usually shortens their simmer. If you forget, use a quick soak: cover the rinsed beans with water, boil for 2 minutes, turn off the heat, cover for 1 hour, then drain. That extra hour changes the timing, so allow more total time than the recipe facts list.
- Keep the heat gentle. A hard boil can split the skins before the centers are tender and evaporates the cooking liquid quickly. Aim for a few small bubbles breaking the surface. Add hot water if the beans are exposed, and avoid adding vinegar or other acidic ingredients until they are soft, since acid can slow tenderizing.
- Check the age of your beans. Dried beans that have been stored for a long time can take substantially longer to soften, even after soaking. Buy from a store with good turnover when possible, and avoid judging doneness only by the recipe’s estimated simmer time.
- Balance the seasoning at the end. Salt levels vary between broth brands and personal taste. Start with the listed amount, then adjust after the beans are tender. The vinegar is there for brightness, not a strong sour flavor; add it in small amounts if you prefer a gentler finish.
Serving Suggestions
The classic, satisfying way to serve frijoles colorados is over a mound of hot white rice, which catches the seasoned broth. Long-grain rice is a convenient choice, while medium-grain rice gives a softer, stickier bed. Spoon the beans and plenty of their liquid over the top rather than draining them. A few cilantro leaves or a little extra vinegar at the table can brighten each bowl.
For a larger meal, pair the beans with fried or roasted plantains, avocado, a crisp cabbage salad, or sautéed greens. They also work as a hearty side with grilled vegetables, roasted chicken, or pork. If serving several dishes, keep the beans warm over very low heat and stir occasionally; loosen them with a little hot water if the broth thickens while they wait. A smaller bowl with rice and beans can also make a simple lunch, with a fresh salad or sliced tomato alongside.
Variations
Use canned beans for a faster version. Replace the dried beans and soaking water with three drained and rinsed 15-ounce (425 g) cans of red kidney beans. Make the sofrito as directed, then add the canned beans and about 3 cups (710 ml) broth. Simmer gently for 25 to 35 minutes so the flavors come together, adding liquid as needed. The beans will be softer and the broth less starchy than in the dried-bean version, so mash a few beans to thicken it. The faster method does not include an overnight soak.
Add a traditional smoky pork note. Some family versions include smoked pork or ham. For a pork-forward variation, add one smoked ham hock, about 1 lb (450 g), with the beans and liquid, then simmer until the beans are tender and the pork is thoroughly cooked. If using an uncooked whole cut of pork, use a food thermometer to verify the USDA FSIS safe minimum internal temperature of 145°F (63°C) in the thickest part, followed by a 3-minute rest. Remove the hock, pull any tender meat from the bone, and stir the meat back into the pot; discard the bone. The result will be saltier and richer, so taste before adding the full amount of salt.
Make it more peppery or aromatic. A small pinch of cayenne adds heat without changing the basic character of the dish. You can also use a red bell pepper instead of green; it tastes sweeter and less grassy. If fresh cilantro is not available, leave it off rather than adding a large amount of dried cilantro, which has a different, less fresh flavor.
Use broth thoughtfully. Low-sodium vegetable broth makes the beans taste fuller, but plain water lets the sofrito and spices stand out and gives you better control over salt. If using regular-sodium broth, reduce the added salt at first and adjust only after cooking. For a vegan dish, check that the broth contains no animal ingredients.
Storage and Reheating
Cool the beans promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. The beans may absorb broth as they sit, so store them with their liquid and stir in a splash of water or broth when reheating. Reheat on the stove over medium-low heat, stirring until steaming hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot.
For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace because the liquid expands as it freezes. Thaw overnight in the refrigerator or reheat from frozen in a covered saucepan over low heat, adding water as needed and stirring carefully as the beans loosen. Do not leave a pot of beans at room temperature for extended storage; refrigerate or freeze leftovers instead.
Frequently Asked Questions
Are Cuban red beans the same as Cuban black beans?
No. Cuban red beans are generally made with red kidney beans and are often called frijoles colorados, while Cuban black beans use black beans and have a different color and flavor profile. Both can be served with rice, and both have household variations in seasoning and accompaniments.
Can I cook the beans without soaking them?
Yes, but the simmer will take longer and may be less predictable. Add the rinsed dried beans directly to the sofrito and cooking liquid, then cook gently until creamy, checking the pot regularly and adding water when needed. Depending on the age of the beans, unsoaked beans can take several hours, so the recipe’s stated total time will no longer apply.
Why are my red beans still firm?
They may be old, the pot may not have maintained a steady simmer, or an acidic ingredient may have been added before the beans softened. Keep cooking them gently and add hot water if necessary. Wait to add the vinegar until the beans are tender, and check several beans from different parts of the pot before deciding they are done.
Can I make this recipe in advance?
Yes. The flavor settles nicely after a night in the refrigerator, and the beans are easy to portion for meals. Cool and refrigerate them within 2 hours, then reheat to 165°F (74°C). Add water or broth as needed because the beans thicken as they chill. Cook rice separately and refrigerate it promptly rather than storing it in the pot with the beans.
What can I use instead of red kidney beans?
Small red beans are a close substitute and may cook a little faster, so begin checking for tenderness early. Pinto beans also work, though they are softer and give the broth a less distinctly red-bean character. Cooking time depends on the bean variety and age; use a fully tender center as your guide.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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