Cuban Style Black Beans

The most simple and creamy Cuban style black beans cooked to perfection. Such a delicious side dish paired with white rice or crunchy yucca fries.

Cuban Style Black Beans

Meet my go-to, Cuban style black bean recipe! If you’ve ever wanted to learn how to make black beans from scratch, this recipe is for you. These beans are rich and creamy, while being full of flavor.

Cuban Style Black Beans
NOTE: I just want to mention that this recipe is inspired by the Cuban black beans I ate growing up in Florida. There are some non traditional elements here too, like the addition of jalapeño. It’s important for me to clarify that in order to respect the origin of the traditional recipe. While my version is slightly different, it’s made with similar flavors and will easily become a favorite. 

Cuban Style Black Beans

You’ll be shocked at how these home cooked black beans rival any restaurant style black beans! For this recipe we’re using dried black beans, if you only have canned you can used that as well, but reduce the water by half. One of our favorite dinners includes these beans, my lemon garlic wings, chili garlic mogo (yucca), and spicy cilantro garlic sauce.

Cuban Style Black Beans

What are Cuban Style Black Beans

Cuban style black are creamy with bold flavors like garlic and dried oregano. The onions and tomatoes enhance the black beans to create a creamy and savory gravy that ensures you have a flavorful and bold black bean recipe. The addition of lemon juice and a splash of white vinegar, enhances all the flavors perfectly.

Cuban Style Black Beans

Making Black Beans

What I love about this recipe is that it’s dump it in recipe, you’re not cooking down the Sofrito, a blend of ingredients like onion, bell pepper, garlic and spices, used as a flavorful base for many Latin American recipes, separately. Everything gets put in together and cooks down simultaneously. 

Flavors + Spices

This is a vegetarian/vegan friendly recipe!Here’s what I add to get the best flavor:

  • Red onions, tomatoes and garlic: There’s no pre cooking required, just chop it up add it raw. They soften up and you can smash any larger pieces against the side of the pot and stir them in once cooked!
  • Dried oregano, dried onion, and ground cumin: further amplify the savoriness of these beans, offering an herbal, earthy flavor.
  • Bell pepper: offers a subtle fresh bite, don’t skip this, it works perfectly with the onions and garlic.
  • Jalapeño: lends some heat. If you prefer mild beans, reduce or omit them.

After cooking, I like to stir in some chopped cilantro, a squeeze of lemon juice and white vinegar to brighten up the whole dish.

Cuban Style Black Beans

Cuban Style Black Beans
 
Prep time
Cook time
Total time
 
The most simple and creamy Cuban style black beans cooked to perfection. Such a delicious side dish paired with white rice or crunchy yucca fries.
Author:
Recipe type: Main
Cuisine: Cuban
Serves: 4
Ingredients
  • 2 cups dried black beans 
  • 1 cup onion; diced
  • ¾ cup tomatoes; diced
  • ⅓ cup bell pepper; diced
  • 2 garlic cloves; chopped 
  • 1 tablespoon grated ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar 
  • 1 jalapeño chopped
  • 4 cup water
Method
PREP
  1. Dice the onions, tomatoes, bell peppers, and jalapeño, as small as possible, the smaller they are the more they will melt down while cooking.
  2. Similarly, chop the garlic and grate the ginger.
  3. Wash the black beans, no need to soak.
INSTANT POT METHOD
  1. To an Instant Pot add onions, tomatoes, bell pepper, jalapeño, ginger, garlic, black beans, and water. Place lid on Instant Pot and set to Manual, High and set time for 35 minutes.
  2. Let natural release for 15 minutes, then turn valve to quick release making sure to wait until cycle is complete before unlocking and removing lid.
  3. Set to sauté mode for 5 minutes as you season with salt, garlic powder, onion powder and dried oregano.
  4. Once sauté mode ends, add in lemon juice, white vinegar, stir well and garnish with fresh cilantro.
STOVETOP METHOD
  1. To a heavy bottom pot add onions, tomatoes, bell pepper, jalapeño, ginger, garlic, black beans, and water (add 2 more cups than ingredients as stovetop water reduces quite a bit).
  2. Cover and cook the beans on medium heat for 45-50 minutes until the beans are soft.
  3. Uncover, and continue cooking for another 5 minutes as you season with salt, garlic powder, onion powder and dried oregano.
  4. Once the beans have cooked and thickened, turn off heat and immediately add in lemon juice, white vinegar and stir well. Garnish with fresh cilantro.

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