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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/cuban-black-beans-recipe/