How to Make Cuban Black Beans

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Cuban Black Beans: The Ultimate Guide

Cuban black beans, or frijoles negros, elevate simple ingredients into a staple of Cuban cuisine. Rich, earthy, and aromatic, these beans belong on weeknight tables and festive spreads alike. Here, I’ll walk you through everything you need—ingredients, prep, cooking tips, and more—to make authentic Cuban black beans at home.

What Makes Cuban Black Beans Distinct?

Cuban black beans stand apart thanks to a base of onions, bell pepper, and garlic, paired with cumin, oregano, and a hint of vinegar for subtle tang. The result? Creamy beans, balanced by savory aromatics and a gentle lift of acidity. This classic recipe is much more than a side—it can anchor a meal, fill tacos, or perch atop rice.

Ingredients

Gather the essential elements for flavor and texture. A well-stocked pantry will have most of these on hand.

• 2 tablespoons olive oil (for sautéing vegetable base)
• 1 medium yellow onion, finely diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, undrained (or 3 cups cooked from dried, with some liquid reserved)
• 1/2 cup water or vegetable broth
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

If you’d like to start with dried beans, soak 1 pound overnight. Simmer them until tender, and reserve 1/2 cup of their cooking liquid.

How to Make Cuban Black Beans

The beauty of this recipe lies in its simplicity. Most of the cooking is hands-off, letting the flavors meld as the beans simmer.

Step-by-Step Recipe

Step 1: Sauté the Vegetable Base

Heat olive oil in a large skillet or saucepan over medium heat. Add onion and green bell pepper. Stir often and cook until soft—about seven minutes. Add the garlic and cook for another minute, stirring to prevent burning.

Step 2: Build Flavor

Pour in the black beans, including their liquid. Add water or broth, bay leaf, cumin, and oregano. Stir everything together. The bean liquid is key—it thickens the dish and lends depth.

Step 3: Simmer

Bring the mixture to a gentle boil. Lower the heat so it simmers steadily. Stir now and then as the flavors develop. Simmer uncovered for fifteen to twenty minutes. The beans should become creamy and slightly thickened.

Step 4: Add Vinegar and Finish

Remove from the heat and stir in the red wine vinegar. Taste, then season with salt and pepper as you like. Remove the bay leaf before serving.

Step 5: Serve and Garnish

Spoon the beans hot over rice or alongside roasted vegetables. Sprinkle with fresh cilantro.

Tips for the Best Cuban Black Beans

• Vegetarian or Vegan: This recipe is naturally vegan and gluten-free. Just ensure your broth (if using) fits dietary needs.
• Fresh Herbs: Cilantro adds brightness. Also try a squeeze of lime for a fresh finish.
• Control the Texture: For thick, stew-like beans, mash a quarter of the cooked beans before adding the vinegar.
• Use Dried Beans for Depth: Starting with dried black beans allows for a deeper, richer flavor. Simmer with a bay leaf until tender, then proceed with the recipe.
• Add Heat: Include diced jalapeño or cayenne to the vegetable base if you want spicier beans.
• Flavor Variations: Swap in sweet red bell peppers, add roasted garlic, or include a pinch of smoked paprika.

Ingredient Substitutions

It’s easy to adapt this recipe. Here are some alternatives:

How to Serve Cuban Black Beans

Frijoles negros pair with many Cuban classics or stand alone. Here are some favorite serving suggestions:

• Over Rice: Classic and hearty. Try with white or brown rice for a full meal.
• In Tacos or Burritos: The beans’ rich flavor complements spicy fillings and fresh toppings.
• Bowl Meals: Layer beans with rice, sautéed veggies, lime wedges, and avocado for a satisfying bowl.
• Soup Base: Thin the beans with more broth for a robust, comforting soup.
• Side Dish: Serve along with roast chicken, pork, or fried plantains (tostones) for a classic Cuban plate.

Nutritional Highlights

Cuban black beans are as nutritious as they are flavorful. Beans provide plant-based protein, dietary fiber, and minerals including iron and magnesium. The vegetables and aromatics add antioxidants and vitamins. For those seeking a balanced meal, combining black beans with rice offers complete protein.

Flavor Profile and Culinary Context

The flavor of Cuban black beans is earthy and slightly sweet, with undertones of smoke and citrus. The vinegar and bell pepper brighten the dish, while cumin and oregano deepen the savory notes. Each bite delivers soft, creamy beans enveloped in an aromatic sauce. This recipe embodies the heart of Cuban comfort food.

Storage and Make-Ahead Instructions

• Refrigerate: Store cooled beans in an airtight container in the fridge. Eat within three days for the best taste.
• Freeze: For long-term storage, freeze in portioned containers or freezer bags for up to three months. Label with the date for easy tracking.
• Reheat: Warm on the stove over medium-low heat with a splash of water or broth, stirring gently.
• Meal Prep: This recipe doubles or triples well, making it perfect for meal prepping or feeding a crowd.

Common Questions About Cuban Black Beans

Can I Make Beans in Advance?

Yes. In fact, the flavors deepen as the beans rest. Make them a day ahead and reheat for serving.

What If I Use Dried Beans?

Soak one pound of dried black beans overnight. Rinse, then simmer with water and a bay leaf until tender—usually 1-1.5 hours. Use three cups cooked beans in the recipe.

Are These Beans Spicy?

The basic recipe is mild and kid-friendly. For more heat, add diced jalapeño or serve with hot sauce.

Can I Make Cuban Black Beans Without Vinegar?

Yes, but the vinegar adds a signature brightness to Cuban-style beans. If you skip it, substitute with lime juice for a tangy finish.

A Table of Classic Toppings

Cuban Black Beans in Everyday Meals

Don’t restrict these beans to special occasions. Their nutritional density, satisfying flavor, and adaptability make them a weekly staple. Mix leftovers into salads, spoon them over baked sweet potatoes, or blend into a spread for plant-based sandwiches.

From a comforting accompaniment to the centerpiece of a vegan meal, Cuban black beans bring versatility to home cooking. Once you master the basics, you’ll find endless ways to use this timeless, crowd-pleasing recipe.

Cuban Black Beans

⭐⭐⭐⭐⭐

4.8 from 7 votes

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Course: Side Dish / Cuisine: Cuban

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 6 servings

Calories 206 cal

These Cuban black beans are packed with flavor and perfectly tender. They are simmered with aromatic spices and garlic. A splash of red wine vinegar finishes the dish.

Ingredients

• 2 cloves garlic, minced
• 2 (15 ounce) cans black beans, undrained
• 1 medium green bell pepper, chopped
• salt and black pepper, to taste
• 1 medium onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1/2 cup chopped fresh cilantro, for garnish
• 1/2-1 cup water, as needed
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

Instructions

1. Warm the oil in a large skillet over medium heat. Sauté the onion and bell pepper for 5-7 minutes until soft. Add the garlic and cook for another minute, or until fragrant.
2. Add the beans, 1/2 cup water, bay leaf, cumin, oregano, and red wine vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 15 minutes, or until the beans are tender.
3. Season with salt and pepper to taste. Add more water if you prefer the beans in a thinner sauce. Remove the bay leaves.
4. Serve hot with cooked rice and fresh cilantro for garnish. Enjoy!