You’re less than 30 minutes away from the ultimate protein-packed side dish with a family favorite recipe for Quick Cuban Black Beans made with just 8 ingredients. Just add creamy coconut rice and Hawaiian pulled pork for a complete meal!
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One of the first dates my husband and I went on when we were in college was to a Cuban restaurant in Chicago. It was his culinary home away from home, having grown up in south Florida, eating his Cuban grandmother Bibi’s famous dishes, from arroz con pollo and picadillo (seasoned ground beef) to lechon asado (roast pork) and of course, frijoles negros (black beans).
What Are Cuban-Style Black Beans?
Black beans are a star ingredient in many Latin American dishes, but each culture puts its own spin on them. In Cuban cuisine, they’re simmered with flavorful aromatics like onions, garlic, and bell peppers, then seasoned with spices like cumin and oregano until they’re creamy and thick. I learned the classic Cuban approach from my mother-in-law, Teresa, who gives this recipe her seal of approval!
My take on Cuban black beans uses canned beans, making it a breeze to whip up a delicious, fiber and protein-packed meal in no time. Plus, it’s vegetarian and gluten-free, ticking all the boxes for a healthy and satisfying dish!
- Green bell pepper: Look for one that is firm with smooth skin and avoid any that are wrinkled, soft or have blemishes.
- Yellow onion: To avoid shedding tears while chopping, try chilling the onion in the freezer for about 30 minutes before cutting. This helps minimize the release of those eye-irritating compounds.
- Garlic: If you’re in a pinch, pre-minced garlic from the grocery store can be a time-saving option, but fresh garlic cloves will provide the best flavor.
- Canned black beans: You’ll need 3 cans for this recipe. Be sure to use the beans with their liquid (undrained) to add extra creaminess and flavor to your dish.
- Bay leaves: These aromatic leaves add a subtle depth of flavor. Remember to remove them before serving, as they’re not meant to be eaten.
- Ground oregano: For flavor.
- White vinegar: Adds subtle tanginess. Feel free to swap in whatever type of vinegar you have stashed in your cupboard, including apple cider vinegar or red wine vinegar.
See the recipe card for full information on ingredients and quantities.
While I am all for the traditional preparation of soaking dry beans to create this dish, I am also never one to shy away from a shortcut in the kitchen! I turned to my husband’s Cuban family to develop this recipe, and with many batches of black beans and countless taste-testers in the mix, we perfected this recipe for the best Cuban black beans, which will be on your table in a speedy 28 minutes!
- Make a sofrito. To enhance the flavor of these canned black beans, we start by creating a sofrito, a flavorful base made from a blend of green pepper, onion and garlic. Simply purée these aromatic ingredients together in a food processor or blender until finely chopped, then cook in a large pot for about 3 minutes, until fragrant.
- Add the black beans and cook. Once this aromatic mix is sautéed in olive oil, canned black beans are added to the pot, along with dried oregano and bay leaves. Bring the mixture to a boil then reduce it to a simmer and cook, uncovered, for 10 minutes.
- Stir in the white vinegar. This adds the final punch of flavor.
Kelly’s Note: Before serving, taste and season with salt and pepper, and discard the bay leaves.
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Allow them to cool completely before transferring them to the container. When reheating, you can gently warm them on the stovetop over low heat or in the microwave until heated through.
- Freeze: You can freeze Cuban black beans in a freezer-safe container or resealable bag for up to 3 months. Just be sure to leave some space at the top of the container or bag to allow for expansion as the beans freeze.
Cuban-style black beans are traditionally served alongside white rice (my family loves this creamy coconut rice recipe), which makes for a welcome canvas to soak up any of those extra juices. My husband loves a squeeze of fresh lime juice atop the beans to brighten the flavor, and our little ones have quickly followed in his citrus-loving footsteps!
This Latin side dish would also be delicious served with any sort of protein, including:
Ingredients
- 1 small green bell pepper, stemmed, seeded and roughly chopped
- 1/2 medium yellow onion, roughly chopped
- 6 cloves garlic
- 2 Tablespoons extra-virgin olive oil
- 3 (15-oz.) cans black beans, undrained
- 3 bay leaves
- 2 teaspoons ground oregano
- 1 Tablespoon white vinegar
- Kosher salt and pepper, to taste
Instructions
- In a food processor, combine the green pepper, onion and garlic. Pulse until finely chopped.
- Add the olive oil to a large pot set over medium heat then add the chopped vegetables. Cook, stirring, until fragrant, about 3 minutes.
- Stir in the black beans, bay leaf, ground oregano and 1 teaspoon kosher salt. Bring the mixture to a boil then reduce it to a simmer and cook, uncovered, for 10 minutes.
- Stir in the white vinegar. Taste and season with salt and pepper, discard bay leaves then serve.
Kelly’s Notes
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Allow them to cool completely before transferring them to the container. When reheating, you can gently warm them on the stovetop over low heat or in the microwave until heated through.
- Freeze: You can freeze Cuban black beans in a freezer-safe container or resealable bag for up to 3 months. Just be sure to leave some space at the top of the container or bag to allow for expansion as the beans freeze.
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Since it sounds like you did some work and research on this recipe, I am curious if you compared it to Kirby brand of canned Black Beans. My Cuban friend claims those are the best canned black beans, but they are hard to find if you don’t live in areas with a Cuban population.
Hi Richard! I have not tried that brand before but I’ll keep a lookout for them!