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This quick Cuban black beans recipe uses canned beans as a shortcut, but they’re full of big flavor! This simple spin on the classic comes from our friend with Cuban heritage, based on his family recipe. Here’s how to make Cuban black beans at home.
Why we love this recipe
Ever had Cuban black beans? Our family friend Dan—who our kids affectionately call “Tio”, Spanish for uncle—has Cuban heritage. The other day he was craving Cuban black beans like his family makes. Together we collaborated to create a recipe that is quick enough for a weeknight dinner, but with as much of the traditional Cuban back beans flavor as possible!
Since we eat lots of foods that adhere to a plant based diet, we made it vegetarian too. We’ve decided to use canned beans as a shortcut to cooking dried beans, but kept that classic essence. This quick Cuban black beans recipe is bursting with flavor and both us and Dan make it on the regular. We hope you’ll love it too!
Notes on this Cuban black beans recipe
There is a lot of contention over how to make Cuban black beans in the most “authentic” and “best” way. Our friend Dan who helped us create this recipe has Cuban heritage, and he also grew up in Texas. So, you’ll notice a little Texas flair here!
Dan’s family’s Cuban black beans recipe includes jalapeño pepper and garlic, so we’ve added that in for a little Tex Mex fusion. (If you’re looking for a more authentic Cuban spin, try these Cuban Black Beans from the New York Times.)
Cuban black beans and rice is a very humble, straightforward dish. Many authentic recipes use a ham hock for flavor; since we cook vegetarian and vegan meals on a regular basis we’ve kept this recipe vegetarian. To mimic the richness of meat, we’ve used butter to sauté the veggies and beans (or substitute vegan butter or olive oil).
Most authentic Cuban black bean recipes cook the beans from dried. To save a bit of time and convert this recipe into a “quick” weeknight meal, we’ve opted for canned beans here. Plus, that’s what Dan’s family does!
Serving Cuban black beans
To make this quick Cuban style black beans recipe, you’ll mince onion and green pepper (chop them into a small dice) and mince a bit of jalapeño and garlic. Sauté them all up, add the beans, and cook it down for a while until it becomes thick and saucy.
The flavor that results is super savory, silky, and addictingly good. Serve it up with some rice (white or brown), and it’s a humble meal that tastes like a million bucks.
After taste testing against black beans from our local Cuban restaurant, Dan even preferred this Cuban black beans recipe! We hope you enjoy it as much as we did; let us know in the comments below.
Dietary notes
This Cuban black beans recipe is vegetarian and gluten free. For vegan, plant-based, and dairy-free, substitute olive oil for the butter.
More with black beans
A few more popular black bean recipes to try: black bean tacos, black beans and rice, and black bean soup!
Frequently asked questions
Traditionally, dried black beans are used in Cuban black beans. These beans are soaked overnight and then simmered until tender. This recipe uses canned beans.
Besides black beans, essential ingredients include sofrito (a flavorful base of onions, peppers, and garlic), cumin, oregano, bay leaves, and vinegar.
Cuban black beans are often served over white rice, but they can also be enjoyed with other grains like quinoa or brown rice. They’re delicious alongside grilled meats, roasted vegetables, or as a filling for tacos or burritos.
Store leftover black beans in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
Cuban Black Beans Recipe
This quick Cuban black beans recipe uses canned beans as a shortcut, but they’re full of big flavor! This simple spin on the classic comes from our friend with Cuban heritage, based on his family recipe. Here’s how to make Cuban black beans at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban Inspired
Ingredients
- 1 ½ cups minced sweet yellow onion (about 1 large onion)
- 1/2 green bell pepper
- 6 garlic cloves
- 1/4 jalapeño pepper
- 2 tablespoons salted butter (substitute additional olive oil for vegan)
- 1 tablespoon olive oil
- 2 15-ounce cans black beans (or 3 cups cooked or Instant Pot black beans)
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 ¼ teaspoons kosher salt
- Fresh cilantro, for a garnish
- 1 cup dry white or brown long grain rice, to serve*
Instructions
- Start the rice, according to the package instructions or use our Instant Pot Rice method or How to Cook Rice on the Stove.
- Mince the onion and mince the pepper (chop them into a small dice). Mince the garlic.
- Remove the ribs and seeds from the jalapeño pepper and mince it.
- Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Add ½ cup of the liquid from the black beans. Simmer 15 minutes until beans are tender.
- Chop the cilantro for the garnish. Serve the black beans warm with rice and garnish with chopped cilantro. Store leftover beans refrigerated for up to 4 days.
Notes
*Note: The garnish we used was not traditional but added a little color: we diced a tomato and mixed it with some kosher salt and chopped cilantro.
Delicious! I love the flavor of your Cuban bean recipe. I made the recipe as written changing only the garlic ration to 1 clove. For me it’ll be my choice over pinto beans.
Would it be okay to rinse the black beans and use half a cup of fresh water? I find rinsing canned beans easier to digest. Thanks! Sounds super yum though!
Made this again today and it is wonderful!
Thanks
Nitpicking reviews really irk me! Sorta proves that ‘they’ just jumped to the recipe without reading the blog post. Sad!
Anyway, a great recipe for Texuban black beans and rice! I halved the recipe but still used the six cloves of garlic. MMM-MMM-GOOD! Also used more jalapeño and added some ghost pepper…HOTTT!…but great flavor from the Ghosts. Just to scramble things up some more, made Mexican style rice! Overall, I was pleased with your recipe, and my “doctoring”! Thanks for posting it!
Haha thank you for your kind note! We agree, Texuban is a good term there:) Sounds like your spin was very hot (wow!) but completely delicious. Thanks for trying it out and so glad you liked it!
This recipe was super easy and delicious! Even my picky 5 and 9 year olds liked it with white rice. I think the key is saving the liquid from the beans and adding it back later to simmer. I ended up adding all the liquid back gradually as it simmered because I like it less dry. Next time I’d add a little less salt, I used unsalted black beans and it still tasted on the salty side. I’d cut it back to 1 tsp next time. Thank you so much for this keeper!
made this for dinner and looooved it! Had to stop myself from going back for thirds!
I like the crossover angle. Maybe try a smatter of pico de gallo as a garnish. The salsa ties into the onions, garlic, and jalapeno. The cilantro, too. And the tomato brightens up a drab looking but delicious dish. Your simple and easy but delicious recipes make it possible to let imagination loose on any dish Thanks !.
This for this – it is now my favorite black bean recipe. It’s so simple, yet delicious. Even my famously fussy kids love it.
Awesome! Glad you enjoyed.