Cuban black beans are a staple of Latin American cuisine, offering a rich, hearty, and flavorful dish that’s both nutritious and versatile. Simmered with aromatic spices and herbs, these beans are perfect as a side dish or a main course when paired with rice.
Why You’ll Love This Recipe
- Authentic Flavor: Packed with traditional Cuban spices, these beans deliver a taste of the Caribbean.
- Budget-Friendly: Black beans are inexpensive and make a satisfying meal or side dish.
- Nutritious: High in protein, fiber, and essential nutrients, these beans are a healthy choice.
- Versatile: Serve with rice, as a filling for tacos, or alongside roasted meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound dried black beans (or 3 cans of black beans, drained and rinsed)
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 cups water or vegetable broth (for dried beans)
- 1/4 cup red wine vinegar
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Directions
- Prepare the Beans: If using dried beans, rinse and soak them overnight. Drain and rinse before cooking.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions, bell peppers, and garlic, sautéing until softened and fragrant.
- Season the Beans: Stir in cumin, oregano, and the bay leaf, cooking for another minute to toast the spices.
- Cook the Beans: Add the black beans (soaked or canned) and cover with water or broth. Bring to a boil, then reduce the heat to low and simmer.
- For dried beans: Simmer for 1.5-2 hours or until tender.
- For canned beans: Simmer for 20-30 minutes to meld the flavors.
- Add Vinegar and Seasonings: Stir in the red wine vinegar, salt, and black pepper. Taste and adjust the seasoning as needed.
- Serve: Remove the bay leaf and garnish with fresh cilantro if desired. Serve hot over rice or as a side dish.
Servings and Timing
- Servings: 6
- Preparation Time: 10 minutes (plus soaking time for dried beans)
- Cook Time: 30 minutes for canned beans, 2 hours for dried beans
- Total Time: 40 minutes to 2 hours 10 minutes, depending on bean type
Variations
- Vegetarian-Friendly: This recipe is naturally vegetarian and vegan. Enhance the flavor with a splash of coconut milk or extra vegetable broth.
- Add Protein: Include diced ham, chorizo, or smoked sausage for a heartier dish.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for some heat.
- Citrus Twist: Finish with a squeeze of lime juice for added brightness.
- Crockpot Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Storage/Reheating
- Storage: Store leftover beans in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a pot over medium heat with a splash of water or broth, stirring occasionally.
FAQs
1. Can I use canned black beans instead of dried?
Yes, canned beans are a quick and convenient option. Reduce the cooking time to about 20-30 minutes.
2. Do I need to soak dried black beans?
Soaking helps reduce cooking time and improves digestibility, but it’s optional. If skipping the soak, cook the beans for a longer time.
3. What pairs well with Cuban black beans?
Rice, fried plantains, avocado slices, and grilled meats are traditional accompaniments.
4. How can I thicken the bean sauce?
Mash a few beans against the side of the pot and stir to thicken the liquid.
5. Can I make this recipe in an Instant Pot?
Yes, use the sauté function for aromatics, then cook soaked beans on high pressure for 25-30 minutes.
6. Are Cuban black beans spicy?
No, this recipe is mild, but you can add heat with chili peppers or hot sauce.
7. Can I double the recipe?
Absolutely! Use a larger pot or slow cooker to accommodate the increased volume.
8. Can I add other vegetables?
Yes, diced carrots, celery, or tomatoes can be added for extra texture and flavor.
9. How do I make this dish gluten-free?
This recipe is naturally gluten-free, but ensure your seasonings and broth are certified gluten-free.
10. Why add vinegar to black beans?
Vinegar enhances the flavor and provides a subtle tang that complements the richness of the beans.
Conclusion
Cuban black beans are a flavorful and comforting dish that brings a taste of the Caribbean to your table. Simple to make and packed with wholesome ingredients, they’re a versatile addition to any meal. Try this recipe today and enjoy the rich, authentic flavors of Cuban cuisine!
PrintCuban Black Beans
Cuban Black Beans are a staple of Cuban cuisine, known for their rich, smoky flavor and tender texture. Slow-cooked with aromatic spices and peppers, this dish is comforting, versatile, and perfect as a side or main course.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Main Dish
- Method: Stovetop
- Cuisine: Cuban
Ingredients
- 1 lb (2 cups) dried black beans, rinsed and sorted
- 6 cups water or chicken broth
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp white vinegar or lime juice (optional, for brightness)
- Fresh cilantro (optional, for garnish)
Instructions
- Soak the Beans (optional but recommended):
- Place the black beans in a large bowl and cover with water. Let soak for 6-8 hours or overnight. Drain and rinse before cooking.
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic. Sauté until softened and fragrant, about 5 minutes.
- Cook the Beans:
- Add the soaked black beans to the pot, along with water or chicken broth, bay leaf, cumin, oregano, smoked paprika (if using), salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beans are tender. Stir occasionally and add more liquid if needed.
- Thicken the Beans (optional):
- To thicken the beans, mash a small portion against the side of the pot with a spoon and stir.
- Finish and Serve:
- Stir in the vinegar or lime juice, if using, to brighten the flavors. Adjust seasoning with salt and pepper.
- Serve over white rice, and garnish with fresh cilantro if desired.
Notes
- To save time, you can use canned black beans (3 cans, drained and rinsed). Reduce cooking time to 20-30 minutes.
- For an authentic touch, add a small piece of smoked ham hock or bacon during cooking.
- Leftovers taste even better the next day as the flavors meld together.