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Made with minced red onion, bell peppers, and aromatic garlic, these Cuban black beans simmered in a blend of tasty spices and red wine vinegar create a mouthwatering experience that will have you craving seconds. Don’t miss out on this savory side dish that pairs perfectly with any meal, adding a touch of Latin flair to your dinner table!
A few more Latin-inspired side dishes to add to your dinner lineup: charro beans, Mexican corn salad, and cilantro lime rice!
Cuban Black Beans Recipe
Cuban black beans are simply delightful! They have a warm and comforting taste that you’ll love. These beans are full of flavor, with a hint of smokiness and a touch of tanginess from the red wine vinegar. The minced onion, bell peppers, and garlic add a lovely aroma that will make your kitchen smell amazing.
You can enjoy Cuban black beans in so many ways. They’re perfect for accompanying grilled meats or roasted vegetables. You can also use them as a filling for tacos or burritos, adding a delicious twist to your favorite dishes! Regardless of how you serve them, they are sure to be a hit with their hearty, fresh, and tangy flavor.
Ingredients Needed
One of the things I love most about Cuban black beans is how simple the ingredients are. Really, you only need some black beans, a handful of veggies, and spices from your spice rack! For exact measurements, check out the recipe card below.
- Olive Oil: Olive oil adds a smooth richness to the beans and help sauté the onions, peppers, and garlic.
- Red Onion: Minced red onion brings a sweet and slightly pungent flavor to the Cuban black beans, forming a savory base.
- Red and Green Bell Peppers: Add texture, flavor, and a pop of color to the dish.
- Garlic: Fresh minced garlic gives this dish the perfect savory flavor.
- Black Beans: Two 15-ounce cans of black beans, including the liquid, form the heart of the dish.
- Bay Leaf: The bay leaf adds a subtle, aromatic touch to the beans.
- Cilantro: Chopped cilantro adds a fresh and citrusy flavor, bringing brightness to the dish. If you’re not a fan of cilantro, feel free to omit it or swap it out for another herb like parsley or oregano.
- Cumin: Cumin adds warm and earthy undertones, and a smoky depth of flavor.
- Red Wine Vinegar: Adds tanginess and brightness to balance the richness of the beans.
- Salt and Pepper: A teaspoon of salt (adjustable to taste) and half a teaspoon of pepper (also adjustable to taste) season the beans, ensuring a well-balanced and delicious flavor.
Let’s Make Cuban Black Beans!
Cuban black beans are the perfect Latin side dish, and so easy to make! It only takes 30 minutes to prepare this hearty side dish from start to finish.
- Wash Vegetables: Prepare your red onion, bell peppers and garlic by washing and mincing them.
- Sauté: Heat a medium saucepan over medium high heat and add your oil, minced onion and minced bell peppers. Saute for about 5-8 minutes, until they have become tender.
- Add Garlic: Add in your garlic and then saute for another 2-3 minutes.
- Combine Ingredients: To your saucepan, add your black beans, bay leaf, cilantro, cumin, red wine vinegar, salt and pepper and bring it to boil over high heat.
- Simmer: Once your beans start to boil, reduce the heat to low, cover, and then simmer for about 15 minutes.
- Serve: Uncover and stir your beans. Add any additional salt or pepper and serve as a side!
Tips and Variations
Customize the seasonings, add your favorite veggies, and enjoy a bowl of deliciousness that’ll keep you coming back for more. Who said beans have to be boring? Give these Cuban black beans a try and let your creativity shine!
- Using Dry Beans: If you’re using dried black beans, soak them overnight then cook until they’re tender before getting down to business. It’ll give your dish a better texture and flavor.
- Spice It Up: Don’t be afraid to taste and tweak as you go along. Add more salt, pepper, cumin, or any other spices you like to make those beans taste just the way you like.
- More Veggies: While the recipe calls for red and green bell peppers, you can mix it up! Throw in some chopped carrots, celery, or even corn to bring in extra flavors and colors.
- More Spice: Craving some heat? Throw in a diced jalapeño or a dash of cayenne pepper to give your beans a spicy kick.
- Adjust the Consistency: Want a creamy texture? Mash up a small portion of the beans with a fork or blend a cup of the cooked beans to thicken up the sauce. It’ll be velvety smooth and utterly delicious.
Storing Leftovers and Freezing
If you have leftover Cuban black beans, keep them! They’re great for storing and enjoying later as a quick and easy side dish.
- In the Refrigerator: Store in an airtight bag or container for up to 4 days.
- In the Freezer: Store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Reheat your beans on the stove over medium heat until warmed through, stirring frequently.
More Delicious Side Dishes
Side dishes are just as important as the entree! Here are a few more recipes that I think you’ll love. They’re simple to make and absolutely irresistible.
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Cuban Black Beans
Ingredients
- 2 tablespoons olive oil
- ½ red onion minced
- 1 large green bell pepper minced
- 1 large red bell pepper minced
- 2 cloves garlic minced
- 2 15 ounce cans black beans liquid and all
- 1 bay leaf
- ⅓ cup chopped cilantro
- 2 teaspoons cumin
- 1 tablespoon red wine vinegar
- 1 teaspoon salt more to taste
- ½ teaspoon pepper more to taste
Instructions
- Prepare your red onion, bell peppers and garlic by washing and mincing them.
- Heat a medium saucepan over medium high heat and add your oil, minced onion and minced bell peppers. Saute for about 5-8 minutes, until they have become tender.
- Add in your garlic and saute for another 2-3 minutes.
- To your saucepan, add your black beans, bay leaf, cilantro, cumin, red wine vinegar, salt and pepper and bring it to boil over high heat.
- Once your beans start to boil, reduce the heat to low, cover and simmer for about 15 minutes.
- Uncover and stir your beans. Add any additional salt or pepper and serve as a side!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved everything so far that we tried…
Nice recipe. However, it is a little soupy. I think maybe drain the beans or at least one of them.
This recipe looks great. The beans in the photo look like kidney beans. Can you use those and the black beans?
I used 2 cans of black beans! But yes, you could do some of each!
My husband LOVES this recipe!!!!!!
These Cuban Black Beans are fantastic! We just made this tonight and I had to review and thank you before I forgot 😉
I did make a couple small changes, haha: I had no green bell pepper (don’t like their taste when cooked), but did use 1 larger jalapeno. Also, we don’t care for the thick liquid in canned beans with all the extra ingredients, so we drained/rinsed them and instead used 1C beef broth (chicken broth would be awesome, too) then at the end, added 2t corn starch + 2T water slurry to thicken up the sauce *as if *we had used that thick canned liquid.
Served under pulled pieces of Chef John’s “Cuban Mojo Pork” roast and along with a Goya yellow rice mix. Mmmmmm, divine! Quite filling, quick to make, and pretty economical considering leftovers. Thank you, Alyssa!
This recipe looks delicious and I plan to try it. However, I question the nutrition information showing 1 gram of fiber. Two cans of back beans, 8 servings, would be 4 servings per can. My black bean cans show 3.5 serving per can, with 10 grams of fiber per serving.
great dish and reminder of how much I like the Cuban version of black beans, but haven’t ever made them from scratch, so thank you!