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