Add a taste of the Caribbean to your meals with these easy Cuban black beans!
Also known as frijoles negros, they’re an easy vegan recipe that takes a humble pantry staple and turns it into a must-have side.
Quick, inexpensive, and flavor-packed, Cuban black beans are the universal side your meals have been missing!
Why You’ll Love These Cuban Black Beans
Rich & Flavorful: Simmered with garlic, onion, cumin, and oregano, these beans are packed with bold, Cuban-inspired flavors.
Hearty & Healthy: Full of protein and fiber, they’re a satisfying and nutritious side or main dish.
Easy to Make: Simple ingredients come together in just one skillet for an effortless recipe.
Versatile: Perfect with rice, as a taco filling, or served alongside your favorite Cuban dishes.
Ingredients
- Olive Oil – A splash for sautéing the veggies.
- Bell Peppers, Onions, & Garlic – For extra sustenance and flavor.
- Black Beans – I use undrained canned black beans. The juices add more flavor to the dish.
- Water – For cooking the beans.
- Bay Leaf – Bay leaf adds a subtle herbal flavor.
- Cilantro – Use fresh cilantro for a bright garnish.
- Cumin & Oregano – Add a warming, earthy element that makes the beans super flavorsome.
- Red Wine Vinegar – For a touch of acidity and to enhance the flavor with its tanginess.
- Salt & Pepper – Carefully taste and season just before serving.
How to Make Cuban Black Beans
These one-pot beans are so simple and fast.
Just a quick sauté for the veggies and in with all the ingredients. About 20 minutes later, it’s ready!
Here’s how to make Cuban black beans:
1. SAUTÉ the onion and bell pepper for 5-7 minutes until soft.
2. ADD the garlic and cook for another minute, until fragrant.
3. COMBINE the beans, water, bay leaf, cumin, oregano, and red wine vinegar in the skillet.
4. BRING to a boil, then simmer, stirring occasionally, for 15 minutes, or until the beans are tender.
5. SEASON with salt and pepper to taste. Remove the bay leaves.
6. SERVE hot with cooked rice and garnish with fresh cilantro. Enjoy!
Tips and Variations
What I love about this easy dish is that it’s very flexible. You can tweak the recipe and customize it to taste.
For the best Cuban black beans, follow these tips and variations:
- Use veggie broth. Instead of water, simmer the beans in vegetable broth. It will give them more flavor.
- Thicken the consistency. Smash a portion of the black beans to thicken the dish. It makes it kind of like a stew.
- Spice things up. Are you a spicy food lover? Hot sauce for garnish will do the trick. You can also add chili peppers to the veggie sauté.
- Cook dry beans. Have dried black beans on hand? Cook about 1 pound per the package instruction then add them to the mix.
- Mix up the spices. Paprika, coriander, garlic powder, onion powder – take your pick. Use whatever spices you like for a flavor boost.
- Add more veggies. While traditional, you don’t have to stick to just peppers and onions. You can add other veggies like carrots and celery too.
- Garnish with fresh toppings. Pico de gallo, fresh cilantro, chopped jalapeños, or sliced red onions would all taste great.
- Meal prep. Double or triple the recipe for easy meal prep. Then, divide the servings among containers and freeze. Now you have black beans for all your burritos, bowls, soups, and more.
How to Serve Cuban Black Beans
Wondering what to serve alongside these tasty beans? I have a few great ideas!
How to Store Leftovers
Whenever I make this recipe, I double it just to have leftover Cuban black beans on hand.
Here’s how to store them:
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Place the black beans in an airtight container or freezer bag for up to 3 months.
To Reheat: Reheat the black beans on the stove on medium-low heat until warm, stirring occasionally.
More Delicious Side Dishes to Try
Mexican Rice
Elote (Mexican Street Corn)
Red Beans and Rice
Spanish Rice
Cuban Black Beans
6
servings10
minutes20
minutes206
kcalPacked with flavor and perfectly tender, these Cuban black beans are simmered with aromatic spices, garlic, and a splash of red wine vinegar.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 (15 ounce) cans black beans, undrained
1/2-1 cup water, as needed
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
salt and black pepper, to taste
1/2 cup chopped fresh cilantro, for garnish
Instructions
- Warm the oil in a large skillet over medium heat. Sauté the onion and bell pepper for 5-7 minutes until soft. Add the garlic and cook for another minute, or until fragrant.
- Add the beans, 1/2 cup water, bay leaf, cumin, oregano, and red wine vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 15 minutes, or until the beans are tender.
- Season with salt and pepper to taste. Add more water if you prefer the beans in a thinner sauce. Remove the bay leaves.
- Serve hot with cooked rice and fresh cilantro for garnish. Enjoy!
Notes
- Cuban black beans are delicious with rice, plantains, grilled chicken or fish, or as a dip for tortilla chips.
- These beans taste even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
