Cuban Black Beans Recipe
Full of savory flavor, these Cuban Style Black Beans are made with dry black beans or canned black beans and simple seasonings. A healthy side dish that freezes beautifully.
How to Make the Best Cuban Black Beans
These Cuban black beans are the ultimate comfort food side dish, packed with aromatic spices and that unmistakable savory depth that makes Cuban cuisine so beloved. The combination of cumin, oregano, and garlic creates layers of flavor that only get better as they simmer, while a splash of vinegar at the end brightens everything up.
What makes this recipe special is the generous amount of olive oil and the patience of slowly sautéing the onions until they’re soft and melty. This technique builds an incredible flavor base that transforms simple dried beans into something truly memorable. Whether you’re serving these alongside rice, tucking them into burritos, or enjoying them straight from the bowl, they deliver satisfying flavor every time.
The best part? These beans freeze beautifully, so you can make a big batch and have homemade Cuban black beans ready whenever the craving strikes. They actually taste even better the next day after the flavors have had time to meld together.
Cuban Black Beans
Full of savory flavor, these Cuban Style Black Beans are made with dry black beans or canned black beans and simple seasonings. A healthy side dish that freezes beautifully.
Ingredients
Black Beans
Instructions
Prepare the Beans
- Soak the black beans in water, covering the beans at least 3 inches. Leave overnight or at least 6 hours. Drain off any excess water.
Cook the Beans
- Sauté onion with olive oil for 15 minutes on low medium heat, stirring every so often. The onions will be soft and melty.
- Add oregano, cumin, black pepper, salt and tomato paste along with green bell pepper and garlic, stirring to mix.
- Add the drained beans, water and bay leaves. Bring to a boil then simmer with lid vented for an hour. Give a stir once or twice.
- Continue cooking for about another 30 minutes, stirring more often to prevent sticking as the beans cook and the liquid is absorbed. Keep the lid vented and simmer until beans are soft but mostly whole.
- Stir in vinegar and serve! The vinegar will brighten and elevate—taste first and add to your preference.
Notes
- For Instant Pot: Set to 30 minutes high pressure. Manually release. Use sauté function to further reduce liquid if desired.
- To use canned beans: Use 3 cans (15 oz each) of black beans, drained and rinsed. Reduce water to 1 cup and reduce salt to 1 teaspoon. Simmer for 20-30 minutes.
- Beans get even more flavorful over time and will keep up to 4 days in the fridge, or freeze for later.
