Cuban Black Beans

Learn the secrets to making traditional Cuban black beans and rice, just like how they do it in Cuba. This delicious and easy-to-follow recipe will transport your taste buds to the streets of Havana.

Cuban Style Black Beans

These flavor-packed Cuban Black Beans are simmered in a sofrito made with onions, bell peppers, tomatoes, garlic, and cilantro and seasoned with ground cumin, dried oregano, and a splash of vinegar. This recipe calls for canned black beans to speed the cooking time along. Not only is this dish packed with flavor, but it is also packed with carbohydrates, protein, and fiber. Enjoy these easy and tasty beans over cilantro lime rice or as a side with picadillo, chile verde, or ropa vieja. Or serve them with tacos or enchiladas.  

Ingredients for Cuban Black Beans

How to make Cuban Black Beans

First, add the onion, red bell pepper, green bell pepper, tomatoes, garlic, and cilantro to a food processor with the chopping blade attached. Pulse several times until you reach a salsa-type consistency. Heat just a little olive oil in a large skillet over medium heat. Then, add the onion mixture and cook for several minutes, letting all the delicious flavors meld and simmer.

Stir in the black beans, ground cumin, dried oregano, and vinegar. Simmer for 20-25 minutes or until desired consistency. Season with salt and pepper to taste. Garnish with chopped fresh cilantro.

Recipe Tips

• Pulse the ingredients for the sofrito in the food processor until the consistency of salsa.
• Simmer the sofrito for several minutes before adding the beans to bring out all the best flavors and aromas.
• Do not drain the black beans. The liquid in the canned beans is the salt and water it was cooked with.
• Serve the black beans over cooked long grain white rice and sprinkle with chopped fresh cilantro.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

To freeze, first cool completely. Then, spoon into a sturdy airtight freezer container and freeze for up to 2 months. Thaw in the fridge overnight.

More Bean Recipes

Cuban Black Beans Recipe

Enjoy these flavor-packed Cuban Black Beans simmered with onions, bell peppers, tomato, garlic, cilantro, cumin, and oregano. 

5 from 14 votes

Print Pin Rate

Course: Side Dish

Cuisine: Cuban

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 servings

Calories: 29kcal

Author: Beth Pierce

Ingredients

• 1 medium onion coarsely chopped
• 1/2 medium red bell pepper seeded, veined, and coarsely chopped
• 1/2 medium green bell pepper seeded, veined, and coarsely chopped
• 2 medium tomatoes
• 4 cloves garlic
• 1 bunch cilantro
• 1 tablespoons olive oil
• 2 (15-ounce) cans black beans (do not drain)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 tablespoon white vinegar
• Kosher salt and fresh ground black pepper to taste

Instructions

• Add the onion, red bell pepper, green bell pepper, tomatoes, garlic, and cilantro to a food processor with the chopping blade attached. Pulse several times until you reach a salsa-type consistency.
• Heat the olive oil in a skillet over medium heat. Add the vegetable mixture and cook for 3-5 minutes. 
• Stir in the black beans, ground cumin, dried oregano, and vinegar. Simmer for 20-25 minutes or until desired consistency. Season with kosher salt and fresh ground black pepper to taste. 

Notes

• Pulse the ingredients for the sofrito in the food processor until the consistency of salsa.
• Simmer the sofrito for several minutes before adding the beans to bring out all the best flavors and aromas.
• Do not drain the black beans. The liquid in the canned beans is the salt and water that it was cooked with.
• Serve the black beans over cooked long grain white rice and sprinkle with chopped fresh cilantro.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
• To freeze first cool completely. Then spoon into a sturdy airtight freezer container and freeze for up to 2 months. Thaw in the fridge overnight. 

Nutrition

Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 0.3mg

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