Cuban Black Beans Recipe
This Cuban Black Bean Recipe is easy, flavorful, and comforting, perfect served with rice, Cuban sandwiches, or as a hearty side dish.
Servings 6
Calories 267kcal
Ingredients
- 12 ounces dried black beans
- 4 cups chicken bone broth
- 2 cups water
- 2 tablespoon extra virgin olive oil
- ½ cup green pepper diced
- ⅓ cup diced yellow onion
- 2 cloves garlic minced
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Kosher Salt freshly cracked black pepper to taste
- 1 bay leaf
Instructions
Soak the beans:
- In a large bowl, cover the black beans with water and soak for 6–8 hours or overnight.
- Quick Tip: If you’re short on time, no worries! Place the beans in a large pot, cover with water, bring to a boil for 2-3 minutes, then remove from heat and let them sit for 1 hour. This softens the beans and reduces overall cooking time.
Drain and prepare aromatics:
- Drain the soaked beans in a colander. While the beans are draining, heat olive oil in a large, heavy-bottomed pot. Sauté the green peppers and onions until the onions are translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Combine and cook:
- Add the oregano, cumin, drained beans, chicken broth, water, red wine vinegar, and bay leaf. Stir well and bring to a boil.
Simmer:
- Cover the pot and reduce the heat to low. Let the beans simmer for 1-1½ hours, stirring occasionally, until tender.
Thicken the Beans:
- Remove the lid and increase the heat to medium-high. Boil gently to reduce some of the liquid until the beans are thick and creamy. Taste and adjust seasoning with salt and pepper.
Serve:
- Enjoy these rich, flavorful black beans on their own or over steamed white rice for a classic Cuban-style meal.
Notes
- Soaking matters, but there’s a shortcut: Soaking beans overnight reduces cooking time and improves digestibility. If you forget, use the quick-boil method: cover, boil 2-3 minutes, then let sit for 1 hour.
- Canned black beans: If you’re short on time, canned beans work too. Just drain and rinse them before adding to the pot. They are already soft, they only need to heat through and absorb the flavors. At least 30 minutes or so.
- Layer your flavors: Sautéing the onions, peppers, and garlic before adding the beans gives them a deep, rich flavor. Don’t skip this step!
- Spices are flexible: Traditional Cuban beans often include oregano and cumin, but you can add a pinch of smoked paprika or a small bay leaf for extra depth. Cook low and slow: Gentle simmering ensures beans cook evenly without splitting. High heat can make the skins tough and the beans mush unevenly.
- Adjust liquid gradually: Depending on your pot and bean variety, you may need to add a bit more water or broth as they cook. Keep the beans mostly submerged but not swimming in liquid.
Make ahead: Cuban black beans taste even better the next day as the flavors deepen. They also freeze beautifully for easy meal prep. Refrigerator: Let the beans cool to room temperature, then store in an airtight container for up to 4-5 days. When reheating, add a splash of water or broth to loosen them up and heat gently on the stove or in the microwave on high. - Freezer: These beans freeze beautifully. Portion them into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with a little extra liquid as needed. Be careful not to stir them too much when frozen as this will break the beans up making them mushy.
Nutrition
Calories: 267kcal | Carbohydrates: 37g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 68mg | Potassium: 891mg | Fiber: 9g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 3mg
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