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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.

How to make Cuban black beans

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!

Cuban style black beans

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!

Cuban black beans recipe

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.

Cuban black beans in metal skillet

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.

Frequently asked questions

What type of beans are used in Cuban black beans?

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.

What are the key ingredients in Cuban black beans?

Besides black beans, essential ingredients include sofrito (a flavorful base of onions, peppers, and garlic), cumin, oregano, bay leaves, and vinegar.

What can I serve with Cuban black beans?

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.

How do I store leftover Cuban black beans?

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.

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Cuban Black Beans Recipe

How to make Cuban black beans and rice
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4 from 4 reviews

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.

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cuban Inspired

Ingredients

Scale
  • 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

  1. Start the rice, according to the package instructions or use our Instant Pot Rice method or How to Cook Rice on the Stove.
  2. Mince the onion and mince the pepper (chop them into a small dice). Mince the garlic.
  3. Remove the ribs and seeds from the jalapeño pepper and mince it.
  4. Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
  5. 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.
  6. 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.

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About the authors

Sonja & Alex

Hi! We’re Sonja and Alex Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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31 Comments

  1. Bec says:

    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!

  2. Kathleen McGinty says:

    Made this again today and it is wonderful!
    Thanks






  3. David Vitanovitz says:

    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!






    1. Sonja Overhiser says:

      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!

  4. Cindy says:

    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!






  5. Danielle says:

    made this for dinner and looooved it! Had to stop myself from going back for thirds!

  6. Milton Boudov says:

    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 !.

  7. Andy says:

    This for this – it is now my favorite black bean recipe. It’s so simple, yet delicious. Even my famously fussy kids love it.

    1. Alex Overhiser says:

      Awesome! Glad you enjoyed.

  8. WaunaKing says:

    What a fantastic recipe – can’t wait to make this again. I combined it with some carnitas, Mexican rice and some melted pepper jack cheese and made a dip. Everyone who tried it raved about the combination.

    1. Alex Overhiser says:

      Sounds wonderful!

  9. Samantha Russell says:

    Oh my GOSH. This is the first time I have ever (ever!) commented on a recipe but this deserves the title. I used the cuban black beans in a vegetarian burrito with homemade guac and lime rice and WOW. Wow. So much flavor, this burrito single-handedly wanted to take over the world to share the yum with everyone. All thanks to the show-stopping Cuban Black Beans. Thank you so much for your recipes.

    1. Alex Overhiser says:

      Haha! So glad you enjoyed! We’ll have to try the burrito version :)

  10. Sandra says:

    I made these to accompany a Cuban pork roast and they stole the show. So flavorful and easy. Will definitely make again. Shredding the pork over the beans and white rice made a delicious combination.

    1. Alex Overhiser says:

      Sounds amazing! Thanks for making it!

  11. Amy Moyer says:

    Made this for dinner tonight. AMAZING!!!

    1. Alex Overhiser says:

      So glad you enjoyed!

  12. Sheila says:

    I am half Cuban and your recipe is very similar to the one handed down to me from by Cuban Grandmother. But she didn’t use cumin or jalapeno. Sometimes she used dry beans and sometimes she went the short cut with canned beans. When I was in college, she would send me back to school with a container of black beans and rice, in case I got hungry. I think I’ll stick with my grandmother’s recipe but maybe I’ll try a little cumin and a dash of cayenne next time. See how I like it.

  13. Melanie Kipp says:

    Made it this evening, wish I could post a photo. It was delicious.

  14. Joey G. says:

    Great recipe, but I did find it odd that you added Jalapeño pepper to it. That’s the one non-Cuban ingredient since traditionally Cuban cuisine isn’t spicy.

    1. Alex Overhiser says:

      Yes, this recipe was inspired by our friend’s family recipe (which has a fusion of Cuban and Tex-Mex heritage).

    2. Jeannie says:

      Thank you, because I was about to say Cubans do not cook with jalapeño. These are not cuban black beans they should be displayed as something else. My grandma just rolled over in her grave.

  15. thelittlemomma says:

    Great recipe! Super simple inexpensive meal with great flavor. Will be making this recipe again soon!

    1. Sonja says:

      Yes, it’s crazy how much flavor can come from humble ingredients, right? Thank you so much for trying it out!

  16. Kirsti says:

    I have to comment as the fiancé and I made this for dinner last night, and it was de-licious! These beans were as good if not better than what you’d get in a restaurant! For anyone who is wondering, I halved the recipe but followed it to a tee. This will definitely be on repeat ;)

    1. Sonja says:

      Oh we’re SO glad to hear this! We’re really glad to hear it was a success for you and your fiance- — thank you for trying it!

  17. Kara O. says:

    Your recipes are our favorite time and time again. This was no different. It seems like every time my husband really enjoys a recipe – I find myself saying “it’s an A Couple Cooks recipe” ☺️ Thank you guys for creating the best, simple recipes!

    1. Sonja says:

      Thank you for the nicest comment EVER! This means the world to Alex and me. Thank you for cooking our recipes!!!

      1. Diana More says:

        There are NEVER jalapeños in ANY Cuban recipe. Nope.






        1. Yvette Perez says:

          Came to say exactly that. We don’t use jalapeños, and it drives me crazy to see “Cuban” reciprs with mexican ingredients like jalapeños. I appreciate that Dan adds them because he is from Texas, but just… nope. We also do not put cilantro in our beans, and most folks I know (my mom and Tia–who is my real tia– included) usually add olives. I’m sure this is very tasty. Just not Cuban

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