Cuban Black Beans Recipe (2024)

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Calling all Cuban food lovers and anyone looking for a quick and easy weeknight side dish! These Cuban black beans are so flavorful everyone will think you spent hours simmering them on the stove. But the truth is, you just need a can of beans, a few basic ingredients, and 25 minutes for this easy recipe (no soaking). Get ready to treat yourself to a taste of the Caribbean without all the fuss! (healthy, vegetarian, vegan)

Featured comment: I started using this recipe about three years ago when my husband decided to go plant-based. I can’t tell you how many times I’ve made this recipe! It is our go-to for black beans! It’s easy, versatile, and so good in burritos. Just wanted to comment after so many years of making the recipe. Thank you!” – Val

Cuban Black Beans Recipe (1)

Update: This recipe was originally published in February 2019. I made updates to the article below to include more information about this recipe. Plus there’s now step by step photos and a video tutorial showing you just how easy this canned black beans Cuban recipe is to prepare!

Hey there, friends! While today’s recipe may look humble and unassuming, it is one of my all-time favorite sides. Hands down!

I kid you not, I make these black beansat least once a month… and sometimes as much as once a week. No shame.

Fast and easy to prepare, yet packed with ALL the flavor, these beans deserve a weekly spot on your dinner menu rotation!

Cuban Black Beans Recipe (2)

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About these Cuban black beans

Savory, tender black beans cooked to perfection in a thick, flavorful, silky sauce studded with pungent onions, fragrant garlic, slightly spicy jalapeños, mild bell pepper and fresh scallions.

Dusted with chopped cilantro and finished with a generous squeeze of acidic fresh lime juice or a drizzle of vinegar, these Cuban black beans are packed with incredibly delicious, bold flavor!

With all the flavor happening in these beans you would think they take hours in the kitchen to prepare, but these Cuban black beans utilize canned black beans and are ready in 25 minutes or less!

And, another great thing about these beans? The leftovers are even better since the flavors have a chance to develop and really shine!

These epic beans are the perfect side dish, and after one bite you’ll want to triple the recipe and stash these beans in the freezer to always have on hand!

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What are Cuban style black beans?

Cuban black beans, also known as frijoles negros, are a classic Cuban side dish. Black beans are a stable in Cuban cuisine and while everyone adds their own special touch or ingredient to the dish, a vital element of Cuban black beans is a sofrito, which is a mixture of onions, green bell pepper and garlic. The sofrito adds a delicious depth of flavor to Cuban black beans.

While most recipes finish the dish with vinegar and sugar, others add a squeeze of lime juice and plenty of fresh cilantro.

As well, some Cuban black bean recipes are soupy in consistency while others call for mashing some of the beans so the dish is thicker in consistency.

How to make this cuban black bean recipe

These cuban beans are quick and easy to prepare! Here’s how:

  • Saute raw vegetables: Heat neutral oil in a large pot oven over medium heat. Add the onions, scallions, jalapeños, bell pepper, kosher salt and black pepper. Sauté the veggies until they’re soft, about 4-5 minutes.

  • Add seasonings:Add the garlic, cumin, oregano, coriander and smoked paprika to the pot and sauté until fragrant, about 1 minute.

  • Add black beans and liquid: To the pot, add the black beans, water, and bay leaves. Then, season again with salt and pepper.

  • Bring beans to a boil and immediately reduce heat to a simmer.

  • Cover and simmer for 5 minutes.

  • Remove cover andcontinue to simmer, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated.

  • Add herbs: Stir the fresh cilantro into the cuban style beans. Then, taste the beans and adjust for seasoning with salt and pepper, plus vinegar and sugar if using.

  • Serve Cuban black beans over white rice with lime wedges on the side. Enjoy!

Tips for making the best black beans from a can

  1. If you need help with your kitchen knife skills, check out these tutorials: how to cut a clove of garlic and how to chop an onion.
  2. To thicken this cuban black bean recipe, try mashing the beans! You can mash the black beans using two different methods, depending upon your preference:
    • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
    • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.
  3. Traditional cuban black beans are finished with a drizzle of vinegar and a small sprinkling of brown sugar before serving. This step is entirely optional; however, delicious. I recommend using the vinegar and sugar to YOUR specific taste.
  4. Cuban black beans will keep in the freezer for up to 3 months. Allow the beans to cool completely beforetransferring them to an air-tight container or freezer-safe zip-closure bag.

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FAQs: frequently asked questions

What type of black beans should I use?

The two most common types of black beans are: black turtle beans and black-eyed peas.

Black turtle beans are larger in size with a more pronounced flavor; while black-eyed peas are smaller and with a milder flavor. You can use either type of black bean to make Cuban style black bean recipes; however, black turtle beans are traditionally preferred.

How long should I soak the beans?

Since this easy recipe utilizes canned black beans, there’s no soaking necessary!

If you would like to use dry beans to make this recipe, you’ll need to soak the beans for at least 6 hours, preferably overnight, and cook them prior to making this Cuban bean dish.

Do I need to add any special ingredients?

The basic ingredients for classic Cuban black beans include black beans, yellow onion, fresh garlic, ground cumin and oregano, plus kosher salt. However, many regions and households also like to include other flavoring ingredients, such as bay leaves, bell peppers, jalapeños, and fresh cilantro.

While not traditional, this cuban style recipe uses a bay leaf, green bell pepper, jalapeno, green onions, and fresh cilantro to pack BIG flavors. If you’re looking to shake things up further, try roasting garlic cloves in the oven and using them in this recipe for Cuban beans for a mild, rich garlic flavor.

How to thicken black beans cuban style?

While there are a few ways you can thicken Cuban black beans, the absolute best way is to mash some of the beans to form a paste.

Mashing the beans can be done two different ways:

  • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
  • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.

Are black beans good for you?

Black beans are a great, healthy addition to your diet!

Rich in iron and fiber, plus packed with protein and low in fat, black beans can help keep you full for long periods of time.

Black beans also contain key minerals and vitamins that contribute to maintaining bone strength and support heart health.

This quick Cuban black beans recipe also contains finely chopped vegetables such as bell pepper and onion, so they are a great way to sneak veggies onto a picky eater’s plate!

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Serving cuban style black beans

You can serve black Cuban beans as a side dish with your favorite type of meat, pork, poultry, or fish. Or, they make the a hearty vegetarian main course when served over spanish rice and topped with a dollop of sour cream and diced avocados.

What goes with this black bean cuban recipe?

These quick Cuban black beans pair perfectly with a wide range of dishes – from plain grilled chicken and pork to Cuban main dishes and rice! If you are looking to meal plan and prep, below are some delicious options to serve with these beans:

  • Cuban Beef: Ropa Vieja
  • Chorizo or Sausage: Cuban chorizo, cuban sausages, spanish chorizo, spanish sausages, chicken sausages
  • Caribbean Dishes:Cumin Chicken Recipes
  • Pork: Jerk Pork orCarnita Pork
  • Eggs:Scrambles, eggs over easy, omelettes, hard boiled or soft boiled eggs
  • Mexican Bowls: Enchiladas, Burritos with Mexican Slaw
  • Mexican Entrees: Tostadas, Chicken Tacos, Fajita Beef and Chicken Fajita Casseroles
  • Soups: Tortilla Soup or Chicken and Bean Soup
  • Grilled Proteins: chicken, pork or steak
  • Rice and Grains:white rice, yellow rice, Spanish rice
  • Fried plantains
  • Salad: Mexican chopped salad or taco salad
  • Drinks: Mojitos
  • Cuban Sauce: I love to drizzle homemade mojo sauce over my beans before serving for extra pizzaz.

What can I do with leftover beans?

I definitely recommend making a big batch of these quick black beans to have on hand! Below are delicious ways to use leftover Cuban Black beans:

  • Mash the Cuban black beans and turn them into refried beans
  • Add them to salads for a quick boost of protein and flavor
  • Add them to chilis or soups
  • Sir them into egg scrambled
  • Add them to burritos, enchiladas, tacos or nachos
  • Add a heaping spoonful to Tex-Mex lunch bowls or grain bowls
  • Stir in some pico de gallo and turn into into salsa

Storing black beans cuban

Let the leftover black cuban style beans cool completely to room temperature before storing in an airtight container. Store leftovers beans in the fridge and consume within 3-4 days of refrigeration.

Can you freeze Cuban black beans?

You can easily freeze Cuban beans! While these black beans are quick and easy to make, I normally triple the recipe and freeze leftovers to have on hand when I’m in a hurry to get dinner on the table.

To freeze, allow the beans to cool completely before transferring them to an air-tight container or freezer-safe zip-closure bag.

Cooked Cuban black beans will keep in the freezer for up to 3 months.

Pro-tip: Freeze the Cuban black beans in cup-sized portions for easy re-heating and serving!

To reheat, you want to make sure you avoid the black beans turning to mush by reheating them on the lowest temperature possible, while still maintaining a very gentle simmer.

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Quick and easy to make, yet packed with bold, savory flavor, these Cuban Black Beans are the perfect side dish!

Until next week, friends, cheers – to next level canned beans!

Cheyanne

Craving MORE? Follow all the deliciousness onFacebook,PinterestandInstagram!

More recipes using a can of black beans!

  • Black Bean Chicken Soup
  • Mexican Bean Salad
  • Veggie Black Bean Burgers
  • Beans for Tacos

The best Cuban Black Beans recipe plus step-by-step recipe video👇

Cuban Black Beans Recipe (7)

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4.94 from 16 votes

Cuban Black Beans Recipe

This Cuban Black Bean Recipe tastes like you spent hours in the kitchen, but they're ready in 25 minutes! Made with simple ingredients and canned black beans (no soaking), these cuban-style beans are the perfect weeknight side dish. Serve these beans over white rice and transport your tastebuds to the heart of Cuba! (Healthy, Vegetarian, Vegan)

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: Cuban

Keyword: black beans cuban, black beans cuban recipe, black beans cuban style, cuban black bean recipe, cuban black beans, cuban style black beans, recipe cuban black beans

Servings: 12 serving

Calories: 73kcal

Author: Cheyanne Holzworth

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Equipment

  • 1 Dutch Oven (Large Pot or Saucepan for cooking beans)

Ingredients

  • 1 TBS Olive Oil
  • 1 small Onion – small dice (white or Spanish onion)
  • 4 Scallions - thinly sliced (green and light green parts)
  • 1 large Jalapeno - seeded, ribbed & small diced (optional - SEE NOTES)
  • ½ Cup Green Bell Pepper – seeded & small diced (about ½ a large pepper)
  • 4-5 cloves Garlic – minced
  • 1 tsp Cumin
  • ½ tsp EACH: Dried Oregano and Ground Coriander
  • 1/8 tsp Smoked Paprika
  • 2 (15 ounce) cans Black Beans – do NOT drain
  • 1 cup Filtered Water
  • 2 small Dried Bay leaves
  • 2-3 TBS Fresh Cilantro – chopped
  • Salt & Pepper to taste
  • Optional to Finish Beans: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste (SEE NOTES)
  • Serving Suggestions: White Rice, Lime Wedges, Tabasco Hot Sauce or Cayenne Red Pepper

Instructions

  • Saute vegetables: Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.

    Cuban Black Beans Recipe (8)

  • Add seasonings: Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.

    Cuban Black Beans Recipe (9)

  • Add beans, liquid, and bay leaves: To the pot, add in the beans, water, and bay leaves. Season again with salt and pepper.

    Cuban Black Beans Recipe (10)

  • Bring to simmer: Bring the black beans to a boil and then immediately reduce the heat to a simmer.

    Cuban Black Beans Recipe (11)

  • Cover and cook: Cover the pot of black beans and let them simmer for 5 minutes.

    Cuban Black Beans Recipe (12)

  • Remove cover and continue to simmer: Remove cover and continue to simmer the beans, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated.

    Cuban Black Beans Recipe (13)

  • Optional - Adjust consistency: Taste the beans and adjust the consistency as you see fit using one of the methods below:

    Soupy black beans: If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water.

    Thick black beans: If you would like to thicken the black beans, remove about 1/4 of the beans from the pot and use potato masher or food processor to mash them. Once mashed, stir the mashed beans back into the pot.

    Cuban Black Beans Recipe (14)

  • Add herbs and adjust to taste: Stir fresh cilantro into beans. Taste and adjust for seasoning with salt and pepper, plus vinegar and sugar if using.

    Cuban Black Beans Recipe (15)

  • Serve Cuban beans over rice and garnish with more cilantro, green onions, and with lime wedges, if using. Enjoy!

    Cuban Black Beans Recipe (16)

Video

Notes

  1. Traditional Cuban black beans do not have jalapenos. If you would like this to be a more authentic recipe, feel free to omit the jalapeno peppers!
  2. To thicken Cuban Black Beans, mash them! Mashing the beans can be done two different ways:
    • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
    • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.
  3. Optional to finish beans: Cuban black beans are traditionally finished with a drizzle of vinegar and a small sprinkling of brown sugar. This step is completely optional and should be done to taste!
  4. Storage: Cuban black beans will keep in the freezer for up to 3 months. Allow the beans to cool completely before transferring them to an air-tight container or freezer-safe zip-closure bag. Pro-tip: Freeze the Cuban black beans in cup-sized portions for easy re-heating and serving!
  5. To reheat, you want to make sure you avoid the black bean splitting or turning to mush by reheating them on the lowest temperature possible, while still maintaining a very gentle simmer.

Nutritional information is an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 189mg | Fiber: 4g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

Cuban Black Beans Recipe (17)

Cuban Black Beans Recipe (2024)

FAQs

What kind of beans do they eat in Cuba? ›

Although black beans are the most popular bean used in Cuba, Charo also makes beans & rice dishes using red beans, white/navy beans, and garbanzos, just as her mother did when she was a kid.

Do you need to soak black beans before cooking? ›

You can cook black beans with or without soaking, but keep in mind that soaking beans ensures they'll cook faster and more evenly. It can also make them easier to digest by reducing some of the gas-producing indigestible carbohydrates, according to the Mayo Clinic.

Are black beans native to Cuba? ›

Black beans are native to Latin America. Fifty-percent of the beans eaten in the Latin American country of Cuba are black beans. In Cuba a meal of black beans and rice, or "frijoles negros con arroz," is as common as pizza in the United States.

Do you rinse Goya black beans? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

How do Cubans say beans? ›

For example, Cubans call beans of any color frijoles. But Puerto Ricans call them habichuelas.

What happens if you don't rinse black beans? ›

Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.

What happens if you don't soak black beans overnight? ›

If you're the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all. Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook.

Does soaking black beans reduce gas? ›

Soaking can cut down on the gas-inducing effect of beans, Yonan notes, but so can other methods. He prefers to cook unsoaked dried beans with a strip of kombu — Japanese dried seaweed, available at health food stores, supermarkets with a robust East Asian section, or online — which has the same effect on gas reduction.

Are Cuban black beans good for you? ›

Yes, Cuban black beans are very healthy for you! Black beans are a great source of fiber, protein, and antioxidants. In addition to the health benefits of black beans, they are cooked with sofrito.

Which country eats the most black beans? ›

Brazil is the world's largest producer and consumer of black beans.

What is Cuba's African food? ›

African slaves and food in Cuba were inseparable, and their influence can be seen in many iconic Cuban dishes. Dishes like arroz con pollo (chicken and rice), frijoles negros (black beans), and tostones (fried plantains) all have African roots.

What to put in canned beans to prevent gas? ›

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

Are Goya black beans already cooked? ›

A valuable time-saver in your busy kitchen, these beans are precooked and ready to serve straight from the can.

How to eat black beans from a can? ›

Add can of black beans (do not drain), stir and bring to a simmer. If you'd like the beans to be a bit more soupy, add in some water or broth until the consistency is to your liking. Remove from heat and stir in lime juice and salt. Garnish with chopped cilantro and serve.

Which type of beans are often used in Cuban cuisine? ›

Black Beans are a cherished component of a Cuban meal and at the heart of Cuban cuisine. To say they are a staple of how we eat is an understatement. Simply put, Cubans love their black beans.

What kind of beans are used in Cuban coffee? ›

Cuban coffee is strong and smoky espresso-style coffee with a slight bitter flavor. It was traditionally made with dark roast Arabica and Robusta coffee blends. However, nowadays, most people use better-quality 100% Arabica espresso beans.

Do beans grow in Cuba? ›

Many Americans have heard of Moros y Cristianos, Cuba's signature black bean and rice dish, and not sur- prisingly, small black beans composed most of the 200 land races, breeding lines, and commercial varieties that Blair examined in the Crop Science study.

What type of coffee beans are grown in Cuba? ›

Coffee is still grown in Cuba, but not as much as it once was. It's grown in three areas: The Sierra Maestra mountains (92% of Cuban coffee is grown here), Pinar del Rio and Escambray. The country produces both Arabica and Robusta coffee beans, typically from small, family-run farms.

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