If frijoles negros are subtle and slow, frijoles colorados are their bolder, heartier cousin. These Cuban red beans are rich, meaty, and deeply comforting — a dish that feels like home cooking with swagger. Made with red kidney beans, smoky meats, and classic sofrito, frijoles colorados are not just a side dish — they’re a full meal. The stew simmers low and slow until the beans are buttery soft, the flavors meld into a thick, savory broth, and every bite carries hints of cumin, oregano, garlic, and just enough sweetness and tang to keep you hooked.
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Why You’ll Love This Recipe
In many Cuban households, frijoles colorados are a Sunday staple, especially in the western provinces like Pinar del Río. While black beans may be more iconic, red beans carry their own loyal following — especially when made with a little pork, a potato or two, and a sofrito that fills your kitchen with the smell of home.
- Bold, smoky flavor – Thanks to bacon, pork, or chorizo in the base.
- Hearty & filling – A true main course, not just a side.
- Authentically Cuban – A classic dish from the heart of the island.
- Protein-rich – Great for vegetarians if you skip the pork, or a nourishing option with it.
Key Ingredients You’ll Need
- Red Kidney Beans – The star of the show — meaty, creamy, and perfect for soaking up spice and smoke.
- Smoked Pork or Bacon – Adds that rich, savory depth that makes these beans a meal, not just a side.
- Sofrito – The holy trinity of Cuban flavor — onion, bell pepper, garlic, and tomato sauce cooked low and slow.
- Potatoes – Diced and simmered until tender, they absorb flavor while adding heartiness to every bite.
- Cumin, Oregano & Bay Leaf – Classic Cuban seasoning with warm earthiness and herbal undertones.
- White Vinegar & Sugar – A signature touch — the vinegar sharpens the flavor, the sugar rounds it out.
How to make a Frijoles Colorados
- Soak red kidney beans overnight in cool water.
- Sauté chopped bacon or pork in a deep pot until browned.
- Add onion, bell pepper, garlic, and tomato sauce to build the sofrito.
- Stir in soaked beans, cover with water or broth.
- Season with cumin, oregano, bay leaf, salt & pepper.
- Add diced potatoes and a splash of vinegar + pinch of sugar.
- Simmer covered until beans are soft and broth thickens.
- Serve hot over rice or enjoy as a stew with bread.
If you liked this Cuban recipe, check out some other popular Cuban recipes on the blog!
Authentic Cuban Frijoles Colorados (Red Kidney Beans)
Equipment
- 1 Pressure cooker
Ingredients
- 14 oz dried kidney beans
- 1.5 lbs dried, smoked pork shank or ham hock
- 2 bay leaves
- 6 cups water
- 3 tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 cup tomato sauce
- salt & pepper to taste
- 4 garlic cloves minced
- 5 oz Spanish chorizo sliced
- 1/3 cup dry cooking wine
- 2 small russet potatoes cut into chunks
Instructions
- Wash and rinse your dried red kidney beans.
- Combine with pork shank or ham hock, water & bay leaves. Pressure cook for 45 minutes.
- To make the soffits, heat a pan on medium high heat with olive oil.
- Cook onion & bell pepper until softened. Add in spices & tomato sauce.
- Shred pork shank or ham hock and add it to your soffits along with sliced Spanish chorizo along with minced garlic.
- Deglaze with cooking wine.
- Add the sofrito into your cooked beans.
- Simmer for 20 minutes with potatoes & squash until fork tender and beans have thickened up.
