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.
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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 try the easy slow cooker chili for another cozy weeknight option.
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
Yes, this version is already vegetarian. Just make sure to use vegetable broth if you swap out water for extra flavor.
Absolutely. Just soak 1 cup of dry black beans overnight and simmer them until tender before adding to the sofrito.
They're perfect with white rice, but also pair well with fried plantains, roasted chicken, or even tucked into tacos.
Add diced jalapeño or a pinch of cayenne with the sofrito if you want some heat.
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📖 Recipe
Cuban Black Beans | Step-by-Step Guide
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.
Ingredients
- 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
Instructions
- Make the sofrito base: Chop the onion, garlic, scallions, red pepper, and cilantro. Heat olive oil in a medium pot, 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 and simmer for about 15 minutes, stirring occasionally. Add extra water if needed. Taste, adjust seasoning, and remove bay leaf before serving.
Notes
Tips for success: Don’t skip the vinegar—it brightens the beans. Use fresh herbs for the best flavor. Make it ahead, as it tastes even better the next day. Serving suggestions: Over white rice, in tacos or burritos, with fried plantains, or in a grain bowl. Storage: Keep in the fridge 5–6 days or freeze up to 3 months. Add water when reheating to restore creaminess.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 0.5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 350mgCarbohydrates: 28gFiber: 9gSugar: 1gProtein: 9g
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