Easy Cuban-Style Black Beans

This Easy Cuban-Style Black Beans recipe features tender black beans cooked with onion, bell pepper, jalapeño, and a blend of spices for authentic Cuban flavor. The beans are simmered with a touch of apple cider vinegar and a hint of sugar to create a balanced, slightly tangy sauce. Quick and simple to make, this recipe works perfectly as a side dish with rice, plantains, or grilled meats, and can also be used as a filling for tacos or bowls.

Ingredients

• 30 ounces black beans (2 15-ounce cans), do not rinse
• 2 tablespoons extra virgin olive oil
• 1 cup diced white or yellow onion
• 1 small green bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon minced garlic
• ½ cup low-sodium chicken or vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar

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Instructions

1. Pour off most of the liquid from the black beans, but do not rinse them. Keep a little sauce from the can for added flavor. Set aside.
2. Heat olive oil in a 12-inch skillet over medium heat. Add onion, bell pepper, and jalapeño, and cook, stirring occasionally, until softened, about 4–5 minutes.
3. Add garlic and cook for an additional 1 minute until fragrant.
4. Stir in the black beans, broth, oregano, cumin, smoked paprika, salt, pepper, bay leaf, vinegar, and sugar.
5. Increase heat to bring the mixture to a low boil, then reduce to low heat. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Remove from heat, discard the bay leaf, and serve warm.

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Why You’ll Love This Recipe

These Cuban-style black beans are full of flavor, easy to prepare, and perfect as a side dish or a main meal. The combination of spices, vinegar, and a touch of sugar creates a balanced, authentic Cuban taste. Ready in under 30 minutes, they’re great for busy weeknights or meal prep.

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Tips

• Do not rinse the beans; the canning liquid adds extra flavor and creaminess.
• Adjust the jalapeño for desired spiciness.
• Stir occasionally while simmering to prevent sticking and ensure even cooking.

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Variations and Substitutions

• Vegetarian/Vegan: Use vegetable broth instead of chicken broth.
• Spice Level: Keep the seeds in the jalapeño for extra heat or remove for a milder version.
• Additional Flavor: Add a splash of lime juice or chopped fresh cilantro before serving.
• Protein Boost: Serve with cooked chicken, pork, or sautéed tofu.

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FAQs

Can I make this ahead of time?
Yes, the beans taste even better the next day. Store in an airtight container in the refrigerator for up to 4 days.

Can I freeze Cuban black beans?
Yes, let cool completely and freeze in airtight containers for up to 3 months.

Can I use dry black beans?
Yes, cook them first until tender and use the same recipe proportions.

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Serving

Serve these beans as a side with rice, tortillas, or plantains, or make them the centerpiece of a Cuban-inspired bowl with sautéed vegetables and protein.

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Suggestions

• Top with fresh cilantro, diced onions, or sliced avocado for extra flavor and texture.
• Pair with grilled meats or seafood for a full Cuban-style meal.
• Use leftovers as a filling for tacos, burritos, or enchiladas.