This Cuban Black bean recipe is easy to make with simple ingredients! Make it on the stovetop or use your Instant Pot with dry black beans. Vegan and Gluten-free.
Cuban black beans are utterly craveable! Naturally creamy and simply seasoned, they are a delicious, healthy side dish you will fall in love with!
One reader, Bill says, “These Cuban Black Beans are outstanding! They’ve become my favorite recipe. I love how well they work with so many dishes.” ⭐️⭐️⭐️⭐️⭐️
Another reader, Liz, says, “Perfect Cuban black beans! I used four cans of organic black beans, and adjusted the tomato paste. I have cooked many of the recipes on this site, and I almost never have to make any adjustments. The recipes on this site are absolutely wonderful and spot on. I cook almost exclusively from this wonderful menagerie of flavors and goodness!” ⭐️⭐️⭐️⭐️⭐️
Why you’ll love them!
Use dry beans or canned beans! We love using dry black beans here, but if short on time, we will show you how to whip them up using canned black beans- so simple!
Make them on the stovetop or use your Instant Pot! A very flexible recipe!
Great for meal prep! Make a large quantity and freeze in meal-sized portions. Just another little gift you can give your future self.
Cuban Black Beans Recipe Ingredients
- Black beans- when using dry black beans, the fresher the better! Be sure to check the expiration date. You can also use canned black beans- see recipe notes!
- Green bell pepper- small, mild green cachucha peppers are traditional in Cuban cuisine. But green bell peppers have a similar profile. If you can find fresh cachucha peppers (also known as aji dulce and ajicito) use them!
- Onion and garlic- for deep savory flavor.
- Cumin Seeds– add the best flavor but ground cumin will work in a pinch!
- Tomato Paste- a classic ingredient in Cuban black beans.
- Red wine vinegar- this brightens the beans at the very end of cooking. Taste first and add to your preference.
*See the recipe card below for a full list of ingredients and measurements.
VAriationS
Cuban food is generally not spicy. This recipe stays true to the mild-flavored cuisine. Feel free to add a fresh jalapeño in with the green pepper if you like an extra kick!
How To Make Cuban Black Beans
STEP ONE. If using dry black beans, soak them first. See notes in the recipe card below for using canned beans. Drain off any excess water. Chop and prep ingredients.
STEP TWO. Sauté! Saute onion with olive oil for 15 minutes on medium heat, stirring every so often. The onions will be soft and melty. The olive oil really adds to the flavor and creamy texture of the beans. Add oregano, cumin, black pepper, salt, and tomato paste along with green bell pepper and garlic, stirring for 2 minutes.
STEP THREE. Simmer. Add the drained black beans, water and bay leaves. Bring black beans to a boil, then simmer with the lid vented for an hour. Give a stir once or twice. Continue cooking until tender, stirring more often to prevent sticking as the beans cook and the liquid is absorbed. Keep the lid vented and simmer until beans are soft but mostly whole. Add vinegar.
Instant Pot Instructions
Using the saute function, saute the onion, garlic and bell pepper until fragrant. Add spices, tomato paste, water, and dry black beans. Set to 30 minutes on high pressure. Manually release. Use the sauté function to reduce the liquid further if desired.
Chef’s TipS
Adjust the texture, making it thicker by mashing some of the beans right in the pot with a fork or the back of a spoon.
In a hurry? Use canned black beans. Use four 15-ounce cans of whole black beans. (Adjust the salt in the recipe depending on if the canned beans are salted.) Follow step two in the instructions, after adding the garlic and bell pepper sauté for about 5 minutes. Lightly drain the beans, don’t rinse, you want some moisture but not all of it. Simmer together 5 minutes.
No time to soak? If you don’t have time to soak your dry beans, you can still follow the recipe. Your beans may take longer to cook, add more water as needed. I find the beans cook more evenly and faster when soaked. The amount of cooking time is going to depend on the freshness and quality of your beans.
Storing your Cuban Black Beans
Leftover blackbeans will keep up to 4 days in an airtight container in the refrigerator. Or freeze for up to 4 months.
Meal prep this recipe and store in smaller portions in the freezer for easy weeknight meals.
What to Serve with Cuban Black Beans
- Cuban Mojo Chicken
- Cilantro Lime Rice
- Caribbean-Style Island Bowls!
- Pupusas with Curtido
- Cabbage Mango Slaw
Cuban Black Bean FAQS
Black beans are native to South and Central America. Black beans are commonly used in Caribbean, Spanish, Mexican, and South American dishes.
The flavor is so much better! They are deeper and richer when cooked and infused with salt, spices and seasoning. Dried beans are far less expensive. You can make a large quantity and freeze in meal-sized portions.
Yes! For a quick shortcut, add the drained canned beans after sautéing onions, spices, garlic and bell pepper. Simmer a few minutes, mash a few and they are ready to serve!
Yes, they freeze beautifully. We like to make a big batch and freeze in meal-sized portions.
Cuban cuisine is very mild. The flavors are simple and fresh, relying on seasonings such as citrus, garlic, bay, cumin and oregano.
More Favorite Black Bean Recipes
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Cuban Black Beans
- Prep Time: 15 mins (not including soaking time)
- Cook Time: 90 mins
- Total Time: 1 hour 45 minutes
- Yield: 6 cups
- Category: side dish
- Method: stovetop, instant pot,
- Cuisine: Cuban, South American
- Diet: Vegan
Description
Full of savory flavor, these Cuban Style Black Beans are made with dry black beans ( or canned black beans) and simple seasonings. A healthy side dish that freezes beautifully. Includes instructions for Stove Top, Instant Pot, and for using canned beans. Vegan!
Ingredients
- 1 pound dry black beans (scant 2 1/2 cups) see notes for making with canned beans
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 6–8 garlic cloves, roughly chopped (alternatively you could leave the garlic whole and mash in at the end)
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoon black pepper
- 2 teaspoons salt (see notes if using canned beans)
- 2 tablespoons tomato paste
- 4 cups water
- 2 bay leaves
- 1 tablespoons red wine vinegar or apple cider vinegar (this is optional but recommended)
Instructions
- Soak the black beans in water, covering the beans at least 3 inches, leave this overnight or at least 6 hours. Drain off any excess water.
- Sauté onion with olive oil for 15 minutes on low medium heat, stirring every so often. The onions will be soft and melty. (Yes this is a generous amount of olive oil, it really adds to the flavor of the beans.) Add oregano, cumin, black pepper, salt and tomato paste along with green bell pepper and garlic stirring to mix. Add the drained beans, water and bay leaves.
- Stove top method: bring to a boil then simmer with lid vented for an hour. Give a stir once or twice. Continue cooking for about another 30 minutes, stirring more often to prevent sticking as the beans cook and the liquid is absorbed. Keep the lid vented and simmer until beans are soft but mostly whole. Pressure cooker: Set to 30 minutes high pressure. Manually release. Use sauté function to further reduce liquid if desired.
- Stir in vinegar and serve! (The vinegar will brighten and elevate, taste first and add to your preference.)
- Beans get even more flavorful over time, and will keep up to 4 days in the fridge, or freeze for later!
Notes
Canned Beans: Use 4 15-ounce cans of whole black beans. (Adjust the salt in the recipe depending on if the canned beans are salted.) Follow step two in the instructions, after adding the garlic and bell pepper sauté about 5 minutes. Lightly drain the beans don’t rinse, you want some moisture but not all of it. Simmer together 5 minutes.
If you don’t have time to soak your dry beans, you can still follow the recipe. Your beans may take longer to cook, add more water as needed. I find the beans cook more evenly and faster when soaked.
The amount of cooking time is going to depend on the freshness and quality of your beans.
Hard water, or heavily mineralized water can impede the cooking process.
Cuban food is generally not spicy. This recipe stays true to the mild flavored cuisine. Feel free to add a fresh jalapeño in with the green pepper if you like an extra kick!
To Freeze: Beans freeze beautifully! Allow them to cool and package up in meal-sized containers.
Nutrition
- Serving Size: 1 cup
- Calories: 152
- Sugar: 2 g
- Sodium: 716.2 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 17.5 g
- Fiber: 6.4 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Do you think a double batch would work in an Insta-pot?
Hi Jen, if you have an 8-quart it should fit. I am kind of guessing though. 🙂 I don’t think double batch would fit in my 6-quart.
Superb as always!!
Used kidney beans because I had no black beans.
The taste was flavourful and “simple”.
Thank you again! Leftovers will be frozen for after baby’s birth!
Perfect! Sounds yummy.
What would crockpot method?
I would try on high for 3-4 hours or low for 7 hours, or until soft.
Thanks for this reply!
I was wondering the same.
Maybe you could put it in the recipe notes too?
I think you are talking about the crockpot method? We haven’t tested it for sure yet. For now it is just a guess. 🙂
This Cuban black bean recipe is just amazing! My husband doesn’t like beans and he couldn’t resist giving them a try. The house smelled heavenly as they cooked. It’s a lot for 2 people so, I froze individual portions to enjoy for lunch later. Thanks for a great recipe!
Oh perfect Tara, love those freezer goodies, kind of like money in the bank.:) So happy you both enjoyed!
Perfect Cuban black beans! I used 4 cans of organic black beans, and adjusted the tomato paste to 3 tbls. I also increase the other spices. I never use table salt, but instead, Himalayan pink sea salt. It’s full of minerals and good stuff for your well-being. I have cooked many of the recipes on this sight, and I almost never have to do any adjustments. The recipes on this sight are absolutely wonderful and spot on. I feel so blessed to have come across this website. I cook almost exclusively from this wonderful menagerie of flavors and goodness!
Glad you enjoyed this Liz and finding the site useful! I never use table salt either, and after doing some research, found Real Salt, it is really high in minerals as well.
I love this recipe. Simple but divine! The only thing is I don’t add the salt until the beans are about 80% done. I find it can interfere with the tenderness of the beans. Thank you for all your fabulous recipes that I use unite frequently!
Great to hear Kim!
This is amazing even without the green pepper as I didn’t have any!
Good to know!
Made these beans to accompany the Cuban mojo chicken, brown cilantro/lime rice and pineapple salsa. They were amazing! Even though I forgot the vinegar at the at the end. I mashed some of them against the side of the pot for a thicker consistency. Everyone raved about them. Can’t wait for leftovers!
Perfect! Great to hear.
Wicked good. I used the Instant Pot method and they’re perfection. Pairing them with your pickled onions and avocado chunks, and lime wedges for some vegan tacos tonight. So grateful for your recipes as they’re always something my kids and I agree on.
Ps – last night my oldest told me
I should open a restaurant. He thinks your recipes are my* genius – a real testament to your work 💜
Aww…love it Carolin. So happy you ALL are enjoying!!
These Cuban Black Beans are outstanding! They’ve become my favorite recipe. I love how well they work with so many dishes.
Thanks Bill! Glad you enjoyed.
What would you serve with them? Some sort of rice?
Hi Rena, Our Cuban Mojo Chicken and Cilantro Lime rice would be a good pairing!