If you’re looking for an easy side dish that brings big flavor to the table, these Cuban Black Beans are a delicious place to start. They’re rich, aromatic, and simmered with sautéed onions, scallions, garlic, bell pepper, warm spices, and creamy black beans for a comforting dish that tastes like it took much longer to make.
Made with simple pantry staples and ready in about 35 minutes, these Cuban-style black beans are perfect for serving over rice, alongside grilled meats, or as part of a flavorful Latin-inspired dinner. A little fresh cilantro at the end brightens everything up, while the optional splash of vinegar and touch of brown sugar add a wonderful sweet-tangy finish.
Why You’ll Love This Recipe
- Quick and easy: You can have flavorful homemade black beans on the table in about 35 minutes.
- Pantry-friendly: Canned black beans and everyday seasonings make this an especially convenient recipe.
- Big, savory flavor: Garlic, cumin, oregano, coriander, and smoked paprika give the beans plenty of depth.
- Easy to customize: Keep them traditional by skipping the jalapeño, or add it for a little extra heat.
- Great for meal prep: The beans freeze well and can be portioned for easy reheating.
Ingredients
Aromatics and Vegetables
- Olive oil: Used to sauté the vegetables and create the flavorful base.
- Small onion: White or Spanish onion adds sweetness and savory depth.
- Scallions: Their fresh, mild onion flavor works beautifully with the other aromatics.
- Jalapeño: Adds a little heat; traditionally, Cuban black beans do not include jalapeño, so it can be omitted.
- Green bell pepper: Adds mild sweetness and classic savory flavor.
- Garlic: Four to five cloves provide a wonderfully pungent, aromatic base.
Seasonings and Beans
- Cumin: Adds warm, earthy flavor.
- Dried oregano: Brings a subtle herbal note.
- Ground coriander: Adds a lightly citrusy, aromatic quality.
- Smoked paprika: Provides a hint of smoky depth.
- Black beans: Two cans of black beans, including their liquid, create the hearty base of the dish.
- Water: Helps create the simmering liquid. Vegetable broth can be used instead for extra flavor.
- Bay leaves: Infuse the beans with subtle herbal flavor as they simmer.
- Fresh cilantro: Adds freshness and brightness at the end.
- Salt and pepper: Essential for bringing all the flavors together.
Optional Finish
- White or red-wine vinegar: Adds a traditional tangy finish.
- Brown sugar: A small amount balances the acidity and rounds out the flavors.
How to Make Cuban Black Beans
1. Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced scallions, jalapeño if using, and diced green bell pepper. Season with salt and pepper.
Cook, stirring occasionally, for about 4–5 minutes, or until the vegetables have softened.
2. Add the Garlic and Spices
Add the minced garlic, cumin, dried oregano, ground coriander, and smoked paprika.
Cook, stirring constantly, for about 1 minute, just until the garlic and spices become fragrant.
Be careful not to let the garlic burn, as it can turn bitter.
3. Add the Black Beans and Liquid
Add the black beans along with their liquid, followed by the water or vegetable broth.
Add the bay leaves and season lightly with another pinch of salt and pepper.
4. Bring to a Boil
Increase the heat and bring the beans to a boil.
As soon as they reach a boil, reduce the heat to maintain a gentle simmer.
5. Cover and Simmer
Cover the pot and let the beans simmer for 5 minutes.
This gives the flavors a chance to mingle while keeping the beans tender and flavorful.
6. Continue Cooking Uncovered
Remove the lid and continue simmering for another 7–10 minutes, stirring occasionally.
Cook until most of the liquid has evaporated and the beans reach your preferred consistency.
7. Adjust the Consistency
Taste the beans and decide whether you want them more soupy or thicker.
For soupy black beans, add a little more water or vegetable broth until you reach the consistency you like.
For thicker black beans, remove about one-quarter of the beans and mash them with a potato masher, the back of a spoon, or a fork. You can also process them in a food processor until they form a paste. Stir the mashed beans back into the pot.
This simple trick naturally thickens the beans without needing additional ingredients.
8. Add Cilantro and Adjust the Seasoning
Stir the fresh cilantro into the beans.
Taste and adjust with salt and pepper as needed. If desired, add the optional vinegar and brown sugar, adjusting both to taste.
9. Serve
Transfer the Cuban black beans to a serving bowl, or spoon them over cooked rice.
Garnish with additional cilantro and green onions. Lime wedges can also be served alongside if desired.
Serve warm and enjoy!
Tips for Success
- Skip the jalapeño for a more traditional version. Traditional Cuban black beans generally do not contain jalapeños.
- Use the bean liquid. Since the canned black beans are not drained, their liquid contributes flavor and helps create the sauce.
- Mash some of the beans for thickness. This is an easy way to create a naturally creamy texture without adding cream or other thickeners.
- Don’t skip the tasting step. The amount of salt, vinegar, and sugar you need can vary depending on the beans and broth you use.
- Add the vinegar gradually. A little acidity can brighten the beans considerably, but it’s best added to taste.
- Keep the simmer gentle. A gentle simmer helps the beans stay intact instead of becoming overly soft.
Equipment Needed
- Dutch oven or large pot
- Wooden spoon
- Potato masher or fork, if thickening the beans
- Food processor, optional
Recipe Variations
Make Them Spicy
Keep the jalapeño seeds and ribs for more heat, or add a pinch of your favorite chili flakes.
Use Vegetable Broth
Replace the filtered water with vegetable broth for an extra layer of savory flavor.
Make Them Extra Thick
Mash a larger portion of the beans before stirring them back into the pot. This creates a thicker, almost stew-like consistency that’s especially good over rice.
Add More Fresh Herbs
Increase the fresh cilantro to taste, or finish individual servings with additional scallions for a fresh, vibrant topping.
What to Serve With Cuban Black Beans
These beans are especially delicious served over steamed white rice, where the flavorful cooking liquid can soak into the rice.
They also pair well with:
- Grilled or roasted chicken
- Cuban-style pork
- Fried plantains
- Corn or vegetable dishes
- Avocado
- Fresh green salad
- Warm tortillas
- Lime wedges
For an easy dinner, serve the beans over rice with a fresh salad and sliced avocado.
Storage and Reheating
Cuban black beans can be stored in the freezer for up to 3 months.
Allow the beans to cool completely before transferring them to an airtight container or freezer-safe zip-closure bag. For convenient portions, freeze them in cup-sized portions so you can thaw and reheat exactly what you need.
When reheating, use the lowest temperature possible while maintaining a very gentle simmer. This helps prevent the beans from splitting or becoming mushy.
Frequently Asked Questions
Are Cuban black beans spicy?
Traditional Cuban black beans are generally not spicy, and this recipe makes the jalapeño optional. If you prefer a milder dish, simply leave it out.
Can I use vegetable broth instead of water?
Yes. Vegetable broth can be substituted for the filtered water and adds extra savory flavor to the beans.
How can I make Cuban black beans thicker?
Mash about one-quarter to one-third of the cooked beans with a potato masher, fork, or food processor, then stir them back into the pot. The mashed beans naturally thicken the cooking liquid.
Do I need to drain the canned black beans?
No. The recipe specifically calls for adding the canned black beans without draining them.
Can I freeze Cuban black beans?
Yes. They can be frozen for up to 3 months. Freezing them in cup-sized portions makes reheating and serving especially convenient.
What is the traditional finishing touch for Cuban black beans?
Cuban black beans are traditionally finished with a drizzle of vinegar and a small sprinkling of brown sugar. Both are optional and should be added according to taste.
Nutrition Information
Per serving, based on 12 servings:
- Calories: 17 kcal
- Carbohydrates: 1 g
- Protein: 0.2 g
- Fat: 1 g
- Saturated Fat: 0.2 g
- Polyunsaturated Fat: 0.1 g
- Monounsaturated Fat: 1 g
- Sodium: 2 mg
- Potassium: 32 mg
- Fiber: 0.3 g
- Sugar: 0.5 g
- Vitamin A: 57 IU
- Vitamin C: 7 mg
- Calcium: 7 mg
- Iron: 0.2 mg
Final Thoughts
These Cuban Black Beans are proof that simple ingredients can create an incredibly satisfying dish. With tender black beans, fragrant garlic and onions, earthy spices, and a fresh cilantro finish, they’re flavorful enough to stand on their own but versatile enough to accompany all kinds of meals.
Serve them over rice with a squeeze of lime, keep a batch in the freezer for busy days, or add them to your favorite Latin-inspired dinner. They’re easy, comforting, and full of bold homemade flavor.
Print
Cuban Black Beans
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegan
Description
Rich, aromatic, and simmered to perfection with savory onions, pungent garlic, and smoky spices, these Cuban Black Beans are easy comfort food at its finest. Made with pantry staples in 30 minutes or less, these Cuban-style beans deliver big, bold flavor every time.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, small dice (white or Spanish onion)
- 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
- ⅛ teaspoon smoked paprika
- 2 (15-ounce) cans black beans, undrained
- 1 cup filtered water, or vegetable broth
- 2 small dried bay leaves
- 2–3 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
- 1 tablespoon white or red-wine vinegar, optional
- 1 teaspoon brown sugar, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, scallions, jalapeño, and green bell pepper. Season with salt and pepper. Sauté, stirring occasionally, until softened, about 4-5 minutes.
- Add the garlic, cumin, oregano, coriander, and smoked paprika. Sauté, stirring constantly, until fragrant, about 1 minute.
- Add the undrained black beans, water or vegetable broth, and bay leaves. Season lightly with salt and pepper.
- Bring the beans to a boil, then immediately reduce the heat to maintain a simmer.
- Cover the pot and simmer for 5 minutes.
- Remove the cover and continue to simmer, stirring occasionally, for 7-10 minutes, or until most of the liquid has evaporated.
- Adjust the consistency as desired. For soupier beans, add a little more water or broth. For thicker beans, remove about ¼ of the beans and mash them with a potato masher, fork, or food processor, then stir them back into the pot.
- Stir in the fresh cilantro. Taste and adjust the seasoning with salt and pepper. Add vinegar and brown sugar to taste, if using.
- Transfer the Cuban black beans to a serving bowl or serve over rice. Garnish with additional cilantro, green onions, and lime wedges, if desired. Serve warm.
Notes
- Traditional Cuban black beans do not contain jalapeños. Omit them for a more authentic version.
- For thicker beans, remove about 1 cup of beans, mash them with a potato masher or the back of a spoon, and stir them back into the pot. You can also process them in a food processor until a paste forms.
- Adding vinegar and a small amount of brown sugar at the end is traditional but completely optional. Adjust both to taste.
- Cuban black beans can be frozen for up to 3 months. Cool completely before transferring to an airtight container or freezer-safe bag. Freezing in cup-sized portions makes reheating easy.
- Reheat gently over the lowest heat possible while maintaining a very gentle simmer to prevent the beans from splitting or turning mushy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: Cuban