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Cuban Black Beans
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Cuban Black Beans Recipe

Enjoy these flavor-packed Cuban Black Beans simmered with onions, bell peppers, tomato, garlic, cilantro, cumin, and oregano. 
Course Side Dish
Cuisine Cuban
Keyword cuban black bean recipe, cuban style black beans, how to make black beans cuban style, how to make cuban black beans
Prep Time 10 minutes
Cook Time 25 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