Cuban Black Beans Recipe

Introduction

Cuban Black Beans are a flavorful and hearty staple of Cuban cuisine, perfect as a side or main dish. Packed with spices and fresh herbs, these beans deliver a comforting and authentic taste that’s easy to prepare at home.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, small diced (white or Spanish)
• 4 whole scallions, thinly sliced (green and light green parts)
• 1 large jalapeño, seeded, ribbed, and small diced (optional)
• ½ cup green bell pepper, seeded and small diced (about ½ a large pepper)
• 4-5 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• 1/8 teaspoon smoked paprika
• 2 (15 ounce) cans black beans, do not drain
• 1 cup filtered water (or substitute vegetable broth)
• 2 small dried bay leaves
• 2-3 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste
• Optional to finish: 1 tablespoon white or red-wine vinegar and 1 teaspoon brown sugar, or more to taste

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, sliced scallions, jalapeño, and bell pepper. Season with salt and pepper. Sauté, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
2. Step 2: Add the minced garlic, cumin, oregano, coriander, and smoked paprika. Stir continuously and cook until fragrant, about 1 minute.
3. Step 3: Pour in the black beans with their liquid, add the filtered water or broth, and drop in the dried bay leaves. Lightly season again with salt and pepper.
4. Step 4: Bring the mixture to a boil, then reduce the heat immediately to keep a gentle simmer.
5. Step 5: Cover the pot and let the beans simmer for 5 minutes.
6. Step 6: Remove the cover and continue to simmer, stirring occasionally, for 7-10 minutes until most of the liquid has evaporated.
7. Step 7: Adjust the consistency of the beans to your preference: for soupier beans, add a bit more water or broth; for thicker beans, remove about ¼ of the beans and mash them, then stir the mashed beans back in.
8. Step 8: Stir the chopped fresh cilantro into the beans. Taste and adjust seasoning with additional salt, pepper, and, if desired, vinegar and brown sugar.
9. Step 9: Serve the Cuban black beans over rice or in a bowl, garnished with extra cilantro, green onions, or lime wedges if you like. Enjoy!

Tips & Variations

• For a milder heat, omit the jalapeño or leave the seeds in for more spice.
• Vegetable broth can add extra depth of flavor in place of water.
• Try adding a splash of lime juice before serving for a fresh citrus twist.
• Use fresh herbs like oregano or thyme if dried is unavailable for a brighter flavor.

Storage

Store leftover Cuban black beans in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if the beans have thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but dried beans require soaking and a longer cooking time. If using dried beans, soak them overnight and cook them until tender before following the recipe steps.

Are these beans vegan?

Yes, this recipe is naturally vegan and uses no animal products, making it perfect for plant-based diets.

Cuban Black Beans Recipe

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★★★★★

4.7 from 70 reviews

Classic Cuban Black Beans are a flavorful and comforting dish featuring tender black beans simmered with aromatic vegetables and spices, finished with fresh cilantro and a touch of vinegar and sugar for a perfect balance of flavors. Easy to prepare on the stovetop, this recipe is ideal for serving as a hearty side dish or over rice for a satisfying meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Cuban
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 TBS Olive Oil
• 1 small Onion, small diced (white or Spanish)
• 4 whole Scallions, thinly sliced (green and light green parts)
• 1 large Jalapeno, seeded, ribbed & small diced (optional)
• ½ Cup Green Bell Pepper, seeded & small diced (about ½ a large pepper)
• 4–5 cloves Garlic, minced

Spices and Seasonings

• 1 tsp Cumin
• ½ tsp Dried Oregano
• ½ tsp Ground Coriander
• 1/8 tsp Smoked Paprika
• Salt & Pepper, to taste
• 2 small Dried Bay leaves

Beans and Liquids

• 2 (15 ounce) cans Black Beans, do NOT drain
• 1 cup Filtered Water (or substitute vegetable broth)

Finish and Garnishes

• 2–3 TBS Fresh Cilantro, chopped
• Optional to finish: 1 TBS White or Red-Wine Vinegar
• Optional to finish: 1 tsp Brown Sugar (or more to taste)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, scallions, jalapeños, and bell peppers. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 4-5 minutes.
2. Add Garlic and Seasonings: Stir in minced garlic, cumin, oregano, coriander, and smoked paprika. Continue sautéing, stirring constantly, until fragrant, approximately 1 minute.
3. Add Black Beans, Liquid, and Bay Leaves: Pour in the undrained black beans and filtered water or vegetable broth. Add the dried bay leaves and season again lightly with salt and pepper.
4. Bring to Boil, then Simmer: Increase heat to bring the mixture to a boil. Once boiling, reduce heat immediately to maintain a gentle simmer.
5. Cover and Cook Black Beans: Cover the pot and let the beans simmer for 5 minutes to blend flavors.
6. Remove Cover, Continue to Simmer: Remove the lid and continue simmering the beans, stirring occasionally, for an additional 7-10 minutes until most of the liquid has evaporated and the beans reach your desired consistency.
7. Adjust Consistency: Taste and decide if you prefer a soupy or thick preparation. For soupier beans, add more water or broth. For thicker beans, remove about a quarter of the beans, mash them using a potato masher or food processor, then stir the mashed beans back into the pot to thicken the mixture.
8. Add Cilantro and Adjust to Taste: Stir in chopped fresh cilantro. Taste the beans and adjust the seasoning with salt and pepper. If desired, add 1 tablespoon of white or red wine vinegar and 1 teaspoon of brown sugar (or more to taste) to achieve a balanced flavor.
9. Serve Cuban Black Beans: Transfer the beans to a serving bowl or spoon over rice. Garnish with additional cilantro, green onions, and lime wedges if desired. Enjoy the authentic Cuban flavors!

Notes

• Jalapeño is optional; adjusting the amount or removing seeds controls the heat level.
• Using vegetable broth instead of water will add additional depth of flavor.
• The vinegar and sugar at the end add a subtle brightness and balance but can be omitted per preference.
• For a thicker texture, mashing some beans is a great technique to add creaminess without cream.
• This recipe is naturally vegan and vegetarian-friendly.

Keywords: Cuban black beans, black beans recipe, stovetop black beans, Cuban side dish, vegan black beans, easy black beans