Name: Cuban Black Beans | Step-by-Step Guide
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cuban
Ingredients: 2 tsp olive oil; 1/2 onion; 2 cloves garlic; 2 scallions; 2 tbsp red bell pepper; 3 tbsp cilantro; 15 oz can black beans (do not drain – I like Goya); 1/2 cup water, or more if needed; 1 bay leaf; a few pinches cumin, to taste; pinch of oregano; 1 tsp red wine vinegar; salt and black pepper to taste

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The first time I tried Cuban Black Beans, I was hooked. My grandmother made them on Sunday afternoons, and the smell of onions, garlic, and peppers filling the house is something I'll never forget. This dish isn't fancy-it's simple, comforting, and tied deeply to family traditions.

These beans are hearty, packed with flavor, and come together with pantry staples. Whether you serve them over rice, tuck them into tacos, or enjoy them on their own, you'll have a meal that's both nourishing and satisfying.

If you love comforting bean recipes, you should also check out my easy slow cooker chili for another cozy weeknight option.

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ingredients you'll need
step-by-step instructions
tips for success
serving suggestions
storage and reheating
faq
recipes you may also like
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ingredients you'll need

2 teaspoon olive oil
½ onion
2 cloves garlic
2 scallions
2 tablespoon red bell pepper
3 tablespoon cilantro
15 oz can black beans (do not drain - I like Goya)
½ cup water, or more if needed
1 bay leaf
a few pinches cumin, to taste
pinch of oregano
1 teaspoon red wine vinegar
salt and black pepper to taste

step-by-step instructions

make the sofrito base

Start by chopping the onion, garlic, scallions, red pepper, and cilantro. I usually toss everything into my mini chopper, but a sharp knife works fine too.

In a medium-sized pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for about 3 minutes until soft and fragrant.

add beans and seasoning

Stir in the black beans (liquid included), water, bay leaf, cumin, oregano, vinegar, salt, and pepper. Bring everything to a boil, then lower the heat.

simmer until flavorful

Cover the pot and let the beans simmer for about 15 minutes, stirring now and then. If the mixture gets too thick, splash in a little extra water. Taste, adjust seasoning, and remove the bay leaf before serving.

That's it-easy, quick, and authentic-tasting Cuban-style beans.

tips for success

Don't skip the vinegar: It brightens the beans and balances the richness.
Use fresh herbs: Cilantro gives these beans a fresh finish.
Make it ahead: Like most bean dishes, this one tastes even better the next day.

serving suggestions

Cuban black beans are versatile. Here are some of my favorite ways to enjoy them:

Over fluffy white rice (the classic!)
As a filling for tacos or burritos
With fried plantains on the side
In a grain bowl with roasted veggies

storage and reheating

Leftovers keep beautifully. Store the beans in an airtight container in the fridge for 5-6 days. For longer storage, freeze for up to 3 months. When reheating, add a splash of water to bring back the creaminess.

faq

Can I make this recipe vegetarian?
Yes, this version is already vegetarian. Just make sure to use vegetable broth if you swap out water for extra flavor.

Can I use dry beans instead of canned?
Absolutely. Just soak 1 cup of dry black beans overnight and simmer them until tender before adding to the sofrito.

What should I serve with Cuban black beans?
They're perfect with white rice, but also pair well with fried plantains, roasted chicken, or even tucked into tacos.

How do I make this spicier?
Add diced jalapeño or a pinch of cayenne with the sofrito if you want some heat.

recipes you may also like

easy slow cooker chili
cilantro lime rice
vegetarian stuffed peppers

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ingredients you'll need