Cuban Black Beans

Why You’ll Love This Recipe

Cuban black beans are not only delicious but also incredibly versatile. The dish is packed with flavor, thanks to the combination of aromatic vegetables, herbs, and spices. It’s a perfect balance of savory, smoky, and tangy, and can be easily customized to suit your preferences. Additionally, black beans are a great source of protein and fiber, making this dish both nutritious and filling. Plus, it’s easy to prepare, budget-friendly, and perfect for meal prep or large gatherings.

Ingredients

• 2 cups dried black beans (or 3 cans of cooked black beans, drained and rinsed)

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 1 bell pepper, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon oregano

• 1/4 teaspoon smoked paprika (optional, for added smokiness)

• 1 bay leaf

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/4 cup vinegar (white or apple cider)

• 2 cups vegetable broth or water

• 1 tablespoon fresh cilantro, chopped (optional, for garnish)

• Lime wedges (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. If using dried beans, rinse them and soak them overnight in plenty of water. Drain the beans before cooking. If using canned beans, skip this step.

2. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes until softened.

3. Add the garlic, cumin, oregano, smoked paprika, and bay leaf to the pot. Stir well and cook for another 1-2 minutes until fragrant.

4. Add the soaked (or canned) black beans, vegetable broth (or water), salt, and black pepper to the pot. Bring the mixture to a boil.

5. Lower the heat to a simmer and cover the pot. Let the beans cook for 45-60 minutes, or until the beans are tender (if using canned beans, simmer for 15-20 minutes to allow the flavors to meld).

6. Once the beans are cooked, stir in the vinegar and adjust the seasoning to taste.

7. Serve the Cuban black beans hot, garnished with fresh cilantro and lime wedges if desired.

Servings and Timing

• Servings: 4-6

• Preparation time: 10 minutes (if using canned beans)

• Cooking time: 45-60 minutes (if using dried beans)

• Total time: 1 hour (if using dried beans), 30 minutes (if using canned beans)

Variations

• Add meat: For a heartier version, you can add diced ham, bacon, or chorizo to the beans while cooking.

• Make it spicier: Add a chopped jalapeño or a pinch of cayenne pepper for some heat.

• Add tomatoes: For a slight variation, add diced tomatoes or tomato paste for a richer, tomato-flavored bean dish.

• Change the seasoning: You can experiment with other spices like coriander, chili powder, or a dash of hot sauce.

Storage/Reheating

• Storage: Store leftover Cuban black beans in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: Reheat the beans in a pot over low heat, adding a splash of water or broth if they become too thick. Alternatively, you can reheat them in the microwave.

FAQs

1. Can I use canned beans instead of dried beans?

Yes, using canned beans is a quicker alternative. Just be sure to drain and rinse them before adding them to the pot.

2. Do I need to soak dried black beans?

Soaking dried beans helps reduce the cooking time and makes them easier to digest. If you forget to soak them overnight, you can also use the quick-soak method by boiling them for a few minutes, then letting them sit for an hour.

3. How can I make this dish spicier?

To add heat, include a chopped jalapeño, red pepper flakes, or a dash of hot sauce when cooking the beans.

4. Can I make this dish ahead of time?

Yes, Cuban black beans actually taste better the next day as the flavors continue to meld. They can be stored in the refrigerator for up to 4-5 days.

5. What can I serve with Cuban black beans?

Serve the beans over white or brown rice for a classic Cuban meal, or pair them with roasted vegetables, plantains, or a side of warm tortillas.

6. Can I freeze leftover beans?

Yes, you can freeze Cuban black beans for up to 3 months. Be sure to let them cool completely before transferring them to a freezer-safe container.

7. Can I add other vegetables to the beans?

Yes, you can add diced carrots, tomatoes, or even spinach for extra flavor and nutrients.

8. Is this recipe gluten-free?

Yes, Cuban black beans are naturally gluten-free as long as you use gluten-free vegetable broth or water.

9. Can I use chicken broth instead of vegetable broth?

Yes, if you are not following a vegan or vegetarian diet, you can use chicken broth for a different depth of flavor.

10. How do I make this dish richer?

To make the beans richer and creamier, you can stir in a tablespoon of olive oil or a splash of coconut milk near the end of cooking.

Conclusion

Cuban black beans are a flavorful and versatile dish that’s perfect for any meal. Whether you enjoy them as a side dish or as the star of the meal, their rich and savory flavor makes them a crowd-pleaser. With a few simple ingredients and the right seasonings, you can make this delicious dish at home anytime. It’s an easy, budget-friendly recipe that is as satisfying as it is nutritious.

Cuban Black Beans

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cuban black beans are a flavorful and hearty dish made with a blend of aromatic vegetables, herbs, and spices. This dish is perfect as a side or main course, particularly when paired with rice, making it a delicious and nutritious option for any occasion.

• Author: Laura
• Prep Time: 10 minutes (if using canned beans)
• Cook Time: 45-60 minutes (if using dried beans)
• Total Time: 1 hour (if using dried beans), 30 minutes (if using canned beans)
• Yield: undefined
• Category: Side Dish, Main Course
• Method: undefined
• Cuisine: Cuban

Ingredients

2 cups dried black beans (or 3 cans of cooked black beans, drained and rinsed)

1 tablespoon olive oil

1 onion, finely chopped

1 bell pepper, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon oregano

1/4 teaspoon smoked paprika (optional, for added smokiness)

1 bay leaf

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 cup vinegar (white or apple cider)

2 cups vegetable broth or water

1 tablespoon fresh cilantro, chopped (optional, for garnish)

Lime wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. If using dried beans, rinse them and soak them overnight in plenty of water. Drain the beans before cooking. If using canned beans, skip this step.
2. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes until softened.
3. Add the garlic, cumin, oregano, smoked paprika, and bay leaf to the pot. Stir well and cook for another 1-2 minutes until fragrant.
4. Add the soaked (or canned) black beans, vegetable broth (or water), salt, and black pepper to the pot. Bring the mixture to a boil.
5. Lower the heat to a simmer and cover the pot. Let the beans cook for 45-60 minutes, or until the beans are tender (if using canned beans, simmer for 15-20 minutes to allow the flavors to meld).
6. Once the beans are cooked, stir in the vinegar and adjust the seasoning to taste.
7. Serve the Cuban black beans hot, garnished with fresh cilantro and lime wedges if desired.

Notes

• For a heartier version, add diced ham, bacon, or chorizo while cooking the beans.
• For extra spice, add a chopped jalapeño or red pepper flakes.
• Add tomatoes for a richer, tomato-flavored bean dish.
• Can be stored for up to 4-5 days in the fridge and also freezes well for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 500mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 10g
• Protein: 11g
• Cholesterol: 0mg