Cuban Black Beans Recipe

Cuban Black Beans

5 from 5 reviews

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


  • 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


  1. 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.
  2. Heat the olive oil in a skillet over medium heat. Add the vegetable mixture and cook for 3-5 minutes. 
  3. 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. 


  • 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. 

Keywords: how to make cuban black beans, cuban black bean recipe, cuban beans

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