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Cuban Black Beans Recipe

Transport your taste buds to the streets of Havana with these traditional Cuban Black Beans, simmered to perfection with a rich sofrito of onions, bell peppers, tomatoes, garlic, and cilantro, seasoned with cumin, oregano, and a splash of vinegar. Made with canned black beans for convenience, this dish is packed with flavor, protein, and fiber. Serve over cilantro-lime rice or as a side with picadillo, chile verde, ropa vieja, or enjoy with tacos or enchiladas.

Ingredients

  • Vegetables: 1 onion, 1 red bell pepper, 1 green bell pepper, 2 tomatoes, 4 garlic cloves
  • Spices & Herbs: Fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon dried oregano
  • Other Ingredients: 1 tablespoon olive oil, 2 cans black beans (undrained), 1 tablespoon white or apple cider vinegar

Instructions

  1. Prepare the Sofrito: In a food processor, add the onion, red and green bell peppers, tomatoes, garlic, and cilantro. Pulse until it reaches a salsa-like consistency.
  2. Cook the Sofrito: Heat olive oil in a large skillet over medium heat. Add the sofrito mixture and cook for several minutes to let the flavors meld.
  3. Add Beans and Seasoning: Stir in the black beans (with liquid), ground cumin, dried oregano, and vinegar. Simmer for 20-25 minutes, or until it reaches your preferred consistency. Season with salt and pepper to taste and garnish with fresh cilantro.

Recipe Tips

  • Sofrito Consistency: Pulse in the food processor until it’s like salsa.
  • Simmer Time: Allow the sofrito to cook before adding beans for maximum flavor.
  • Canned Bean Liquid: Do not drain; the liquid enhances the flavor and texture.
  • Serving Suggestions: Serve over cooked long-grain white rice with fresh cilantro.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
  • Freeze: Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Cuban Black Beans Recipe
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Cuban Black Beans Recipe

Recipe by snackonmeat
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Transport your taste buds to the streets of Havana with these traditional Cuban Black Beans, simmered to perfection with a rich sofrito of onions, bell peppers, tomatoes, garlic, and cilantro, seasoned with cumin, oregano, and a splash of vinegar.

Ingredients

  • 1 medium onion, coarsely chopped

  • ½ medium red bell pepper, seeded, veined, and coarsely chopped

  • ½ medium green bell pepper, seeded, veined, and coarsely chopped

  • 2 medium tomatoes

  • 4 cloves garlic

  • 1 bunch fresh cilantro

  • 1 tablespoon olive oil

  • 2 (15-ounce) cans black beans (do not drain)

  • ½ teaspoon ground cumin

  • ½ teaspoon dried oregano

  • 1 tablespoon white vinegar

  • Kosher salt and freshly ground black pepper, to taste

Directions

  • Prepare the Sofrito: In a food processor, combine the onion, red and green bell peppers, tomatoes, garlic, and cilantro. Pulse until the mixture reaches a salsa-like consistency.
  • Cook the Sofrito: In a large skillet, heat olive oil over medium heat. Add the vegetable mixture and cook for 3–5 minutes, stirring occasionally.
  • Add the Beans and Seasoning: Stir in the black beans (including the liquid), cumin, oregano, and vinegar. Simmer for 20–25 minutes or until the beans reach your preferred consistency. Season with salt and pepper to taste.
  • Serve: Enjoy these beans over cooked long-grain white rice, garnished with fresh chopped cilantro if desired.