Black beans, sweet bell pepper, a splash of red wine vinegar… these cozy Cuban black beans come together with pantry staples and big, bold flavor.
Hungry for something warm, savory, and comforting, but don’t feel like spending your entire evening stirring a pot? This skillet of Cuban black beans is your low-fuss, high-reward friend. It smells like garlic and oregano hugged it out in your kitchen and brought bay leaf along for the ride.
Whether I’m craving a quick solo dinner or a simple side that feels just a bit special, these beans show up. They’re saucy (but not too soupy), richly spiced (though not spicy), and ridiculously satisfying when plopped on rice or scooped up with warm bread… possibly cheesy garlic bread, who’s judging?
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cuban Black Beans Recipe
These Cuban black beans are one of those no-fail, always-tastes-better-than-expected dishes. No drama, no complicated prep—just good food, done right.
- Ridiculously simple to make: You toss everything in one pan, stir, and let it simmer until the house smells fantastic.
- Flexible, forgiving recipe: Add more water for a saucier bowl, or simmer longer for thicker beans. You’re the boss here.
- Pantry + fresh combo: Most ingredients are kitchen basics, but a pop of fresh cilantro makes everything come alive.
- Cozy, satisfying texture: The beans get creamy-soft while still holding their shape. Perfect over rice or straight from the skillet.
- Vegan and naturally gluten free: Oh hey, bonus points. Nothing fussy, and still hearty as heck.
- Plays well with others: These guys are right at home next to meats, salads, roasted veggies… or scooped up with a tortilla chip.
Ingredient Notes
These ingredients are chill. A few pantry MVPs, your veggie drawer friendlies, and boom—you’ve got a cozy Cuban classic in the works.
- Olive oil: Adds richness and helps the veggies soften and caramelize just a bit at the edges.
- Onion: A sweet aromatic base. Yellow or white both work great—use what’s lounging in your kitchen.
- Green bell pepper: Adds brightness and that classic Cuban vinegary-green depth. Red bell works in a pinch, though it’s sweeter.
- Garlic: Because what’s life without it? Just two cloves give plenty of presence here.
- Black beans (canned): Yes to the undrained part! That starchy liquid thickens the whole party. You can sub cooked-from-scratch beans, but you’ll need extra water and seasoning.
- Water: Start with a half cup, then add more if you like your beans saucier.
- Bay leaves: These do some sneaky flavor lifting—warming and earthy without being obvious.
- Cumin and oregano: The dream team. Smoky, herbal, slightly citrusy. Don’t skip these.
- Red wine vinegar: Adds that little zing at the end that makes everything kind of sparkle.
- Salt and black pepper: Add gradually at the end so you don’t overdo it.
- Fresh cilantro: Sprinkle it on top and suddenly it’s a party. Feel free to skip if you’re one of those anti-cilantro folks.
How To Make This Cuban Black Beans Recipe
Let’s walk through it together. Just a few steps, and your kitchen’s going to smell like something worth bragging about.
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Sauté your veg base: Warm up the olive oil in a large skillet over medium heat. Toss in the onion and green bell pepper. You’re looking for soft and a little golden in spots—this takes around 5 to 7 minutes. Stir occasionally and enjoy the sizzle.
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Add garlic and cook briefly: Toss in the minced garlic and stir it all around for about a minute. The smell should be punchy and toasty but not burnt. If your garlic turns brown, you’ve gone too far… we’ve all been there.
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Bring in the beans and spices: Now dump in the undrained black beans, ½ cup of water, bay leaves, cumin, oregano, and the splash of red wine vinegar. Stir it all together and bring it to a gentle boil.
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Simmer and let it thicken: Lower the heat and let it all simmer gently for 15 minutes. Stir now and then so nothing sticks. If it starts looking dry, add a splash more water.
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Season to taste and finish: When the beans are perfectly tender and the mix smells like a savory dream, remove those bay leaves. Season with salt and pepper to taste—the beans will come alive now.
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Serve and sprinkle: Spoon over warm rice (or, hey, pile it onto some truffle mashed potatoes if you’re feeling fancy) and scatter fresh cilantro like you meant to all along.
Storage Options
Cuban black beans get even better the next day… if you can refrain from finishing the whole pan tonight.
To store in the fridge, let everything cool completely first. Then pop into an airtight container (glass leftovers jars work beautifully) and keep chilled for up to 5 days. The flavors meld and deepen each day, like a stew that knows how to age gracefully.
Wanna freeze them? Totally doable. Portion the cooled beans into freezer-safe bags or containers, leaving a bit of room for expansion. They’ll hang out happily for up to 2 months. Thaw overnight in the fridge or wing it with a gentle stovetop reheat and an extra splash of water.
To reheat, just warm them in a saucepan over low-medium heat. Stir occasionally and add a tiny bit of water to loosen things up if needed. Microwave works too, but cover them up (unless soggy bean explosions are your thing).
Variations and Substitutions
This is a “wears whatever hat you give it” kind of recipe. It welcomes tweaks and swaps without protest.
- Dried beans instead of canned: Go for it, just pre-cook them until tender. You’ll want about 3 to 3½ cups cooked beans.
- Different vinegar: Don’t have red wine vinegar? A splash of apple cider vinegar or lime juice gives a similar twang.
- Spicy version: Add a minced jalapeño or a shake of red pepper flakes with the garlic. Boom, heat achieved.
- Smoky bonus: Try adding a dash of smoked paprika for a deeper, woodsy warmth that plays great with cumin.
- Add meat: Feeling meaty? Stir in chopped chorizo, crispy bacon bits, or even leftover pulled pork to take this up a notch.
- Not a cilantro fan? Just skip it or swap in parsley. The beans will still love you.
What to Serve with Cuban Black Beans
These beans are team players. They’ll shine next to a variety of mains or mop up sauces like a champ.
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A fluffy bowl of rice is the classic move—and for good reason. The grains soak up that beany goodness like they were born for this. Add a wedge of lime and you’re golden.
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Cuban black beans also love keeping company with grilled meat or fish. They’d be super at home alongside pan seared salmon or even chicken thighs straight from the oven.
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Cornbread? Yes, it’s not strictly Cuban, but honestly… that sweetness against the earthy beans? Swoon. Try pairing them with these bacon basil cornbread muffins and thank me later.
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You could also make an easy taco night out of this. Warm tortillas, maybe a little avocado, scoops of these beans, and done.
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Craving a cozy duo? Serve with a fried egg on top and call it breakfast-for-dinner—or brunch-for-dinner. No rules here.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use dried black beans instead of canned?
Absolutely! Just cook the dried beans fully before adding them to the recipe. You’ll need about 3 to 3½ cups of cooked black beans to match the canned amount. Keep in mind you’ll also need more seasoning and water since there’s no canning liquid involved.
Are Cuban black beans spicy?
Not as they’re written—these Cuban black beans are flavorful but mild. But if you like a little heat (me too), feel free to add some chopped jalapeño, chili flakes, or a bit of hot sauce during cooking. Just taste as you go!
How can I make them creamier?
Simmer them a little longer to let the liquid reduce naturally. You can also mash a few beans against the side of the pot to thicken things up. Some folks even toss in a pat of butter at the end—go wild if you’d like.
Do I need to rinse the black beans?
Not for this recipe! We actually want that bean liquid—it adds body, salt, and starch that thickens the sauce beautifully. If you rinse it, you’ll need more seasoning and extra water to compensate.
Cuban Black Beans
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil
- 1 yellow or white onion medium, finely chopped
- 1 green bell pepper medium, diced (or use red bell pepper)
- 2 cloves garlic minced
- 2 cans (820 g) black beans 15 oz each, undrained (or 3 to 3½ cups cooked black beans with extra water as needed)
- 1/2 cup (120 ml) water plus more as needed
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tbsp (15 ml) red wine vinegar
- salt to taste
- black pepper to taste
Garnish
- fresh cilantro chopped, for topping (optional)
Equipment
- Large skillet
- wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced green bell pepper and sauté until soft and golden in spots, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and sauté for about 1 minute until fragrant and lightly toasty, but not browned.
- Add the undrained black beans, water, bay leaves, cumin, oregano, and red wine vinegar. Stir everything together and bring to a simmer.
- Lower the heat and let simmer gently for 15 minutes, stirring occasionally. If the mixture looks dry, add a splash more water.
- Remove the bay leaves. Season the beans with salt and black pepper to taste.
- Spoon over warm rice or serve with your favorite bread. Garnish with plenty of chopped fresh cilantro before serving.
