Cuban Black Beans

These cuban-inspired black beans are quick (because we’re using canned beans), easy, and totally delicious! I promise, you’ll want to have these again and again — they’re that good.

What to Serve with Cuban Black Beans

Whenever I’m making Spanish dishes these are my go-to beans because they just hit the spot every single time. I tend to make them alongside Pollo guisado, and I always top my rice with them (a little delicious way of eating them that I learned from Edwin).

Can I Use Dry Beans?

Absolutely! I have both kinds of beans at home, but if I don’t think ahead to have dry beans soaking overnight or boiled in the morning, I just grab one of my cans and keep it moving.

Cuban Black Bean Ingredients

You’ll probably have most items on hand for these delicious black beans, but here’s a rundown of your shopping list:

Black beans: Can use dry or canned. I’m using canned for this recipe to make them quick and easy, but if you get dry just use your preferred softening method and then follow the steps as usual.

Onion: You’ll want a little bit of onion for flavor.

Bell pepper: I typically use a green bell pepper but I subbed in a red for this and I think it worked perfectly.

Garlic: You’ll only need a little to put in at the end of the cooking.

Tomato paste: For depth of flavor.

Brown sugar: For a little sweetness.

White vinegar: For a little acid.

Cilantro: For flavor. Can omit if you have that #soapgene

Bay leaves: For flavor.

Spices: You’ll be using chicken bouillon powder, oregano, cumin, coriander, black pepper and salt

How to Make Cuban Black Beans

Now that you have all of your ingredients, let’s get to cooking!

Step 1: Prep your ingredients.

As always, we always prep everything before we start cooking so we don’t #loseourminds. In this stage you’ll finely chop your onion, pepper and cilantro. Measure out your spices, tomato paste and get the bay leaves out from the cabinet. I also measure out my brown sugar, vinegar and mash my garlic (or put it through a garlic press).

Step 2: Cook your onions and peppers.

The first thing you’ll do is add a bit of olive oil to your pot along with the onions, peppers and the chicken bouillon powder. Stir to combine and cook on medium to medium-high until the onions and peppers begin to soften (just about 5 minutes).

Step 3: Add your beans and water.

Now you’ll pour in your beans. I honestly do this straight from the can (so I also pour in the liquid), but if you’re watching your sodium or you accidentally rinsed yours, it’s totally fine. AfterI pour them in I’ll fill the same can up with water and dump that in. Keep in mind that if you didn’t use the bean liquid you’ll want to add another half of a can of water. Nothing crazy here, but make sure the beans are covered with water by about an inch.

Step 3: Add the spices, tomato paste and herbs.

Now go ahead and add the cilantro, bay leaves, oregano, cumin, coriander, black pepper, salt and tomato paste. Stir to help break up the tomato paste and bring the pot to a boil. Reduce to a simmer and let cook for about 30 minutes. Make sure you aren’t losing too much water (and just dump a little in if you think you’re getting to dry).

Note: Some people like thick beans while others like soupy beans. You can do whatever makes you happy here and it will still be delicious.

Step 4: Mash the beans.

This is the trick to making your beans creamy and delicious. Take out about ½ cup of beans and add it to a bowl. With a fork (or a bean masher), mash the beans until they resemble refried beans. Now pour this mixture back into your bean pot and stir. WOW. Gorgeous.

Step 5: Finish the beans.

After you add the mashed beans back in, you’ll now add the garlic, brown sugar and vinegar. Stir to combine and enjoy!

If you try this recipe, don’t forget to leave a comment and/or a rating! My favorite part about sharing my recipes and kitchen tips is being able to chat with you. If you ever share a recipe to Instagram, don’t forget to tag me so that I can see it! Happy eating <3