These Cuban Black Beans are packed with protein and fiber, and come together all in one pot. Made using dried beans, it's a budget-friendly side dish that pairs well with so many entrees; or serve it with rice to be a complete meal.
These creamy, tender black beans are perfectly flavored with aromatics and dried herbs. They can be eaten on their own, as a side dish, or paired with cilantro-lime rice for a satisfying vegetarian meal. After soaking your dried beans, you only need about an hour and a half of hands-off cooking!
The Coined Breakdown
- Total Cost per serving: $0.97
- Total Cost (about 6 servings): $5.82
- Those Other Guys: $6.99 per serving
Ingredients
- Dried Black Beans - For the most cost savings, cook your black beans from dried beans. You can also control the sodium levels this way.
- Onion, Bell Pepper, & Jalapeño - These give extra flavor to our beans. We start the pot by sautéing these in a little oil.
- Vegetable Broth - Cooking the beans in broth infuses those seasonings right into every bite. Use vegetable broth to keep it vegetarian, or chicken broth if you don't mind meat products.
- Spice Blend - Bouillon powder and salt, cumin, and dried oregano are bloomed in oil for a good blend of flavor.
- Lime - Fresh lime juice really brightens up the pot with a subtle citrus taste and some acidity.
Variations and Substitutions
Refried Black Beans: Use these cooked beans as a base for creamy, refried black beans.
Aromatics: You can use red or yellow onions, plus your favorite bell pepper. Red bell peppers have a subtle sweetness that is so good in Cuban black beans!
Rice & Beans: I love to serve this with Mexican Red Rice - so good, and you can eat as is without fussing over a main dish!
Other Pairings: Serve with your favorite tacos and bowls: Chimichurri Flank Steak Tacos, Spicy Shrimp Burrito Bowls, or Crispy Chicken Tinga Taquitos are great ideas.
How to Make Cuban Black Beans from Dried Beans
Step 1: To begin, soak your dried beans. You can do this overnight, or using the quick-soak method.
After that, sauté chopped onion, bell pepper, and jalapeño in oil until fragrant. Bloom your dried spices in the same pot for about 30 seconds.
Step 2: Pour in the drained, soaked beans, broth, water, hot sauce, vinegar, and a Bay leaf. Cover and simmer for about 1.5 hours until the beans are tender and the liquid has reduced.
Squeeze some fresh lime juice into the pot and serve hot.
Recipe FAQs
You can; however, reduce the cooking time by a lot (since the canned beans are already cooked/softened.)
I still recommend starting the pot off with your seasonings and aromatics to get the most flavor! Use the liquid in the can for extra-creamy beans.
No worries... you can use my quick-soak method!
Add your beans to a pot filled with water, then bring to a rolling boil for 5 minutes. Turn the heat off, cover the pot, and let them sit for another hour.
They'll be ready to cook after this is done.
Other Bean & Lentil Recipes You'll Love!
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Cuban Black Beans
Equipment
- Dutch Oven (with lid)
- Slotted Spoon
- Chef's Knife
Ingredients
- 8 ounces dry black beans (soaked)
- 2 tablespoons olive oil
- 1 count green bell pepper
- ½ count yellow onion
- 1 count jalapeño
- 2 cloves garlic
- 1 tablespoon chicken bouillon (or vegetable)
- 1 teaspoon salt
- 1 teaspoon ground oregano
- ½ teaspoon ground cumin
- 2 cups vegetable broth
- 1 cup water
- 2 tablespoons rice wine vinegar
- 1 teaspoon hot sauce
- 1 count Bay leaf
- 1 count lime
Instructions
- To begin, soak your dried beans in water overnight, or use the "quick-soak" method. Check out my blog post on how to soak dried beans.8 ounces dry black beans
- Dice the green bell pepper and onion. De-seed the jalapeño, and mince that as well as the garlic.
- In a large Dutch oven, sauté the chopped pepper, onion, and jalapeño in olive oil until softened and fragrant.1 count green bell pepper, ½ count yellow onion, 1 count jalapeño, 2 tablespoons olive oil
- Add in the minced garlic and dried spices. Cook for another 30 seconds, stirring well.2 cloves garlic, 1 tablespoon chicken bouillon, 1 teaspoon salt, 1 teaspoon ground oregano, ½ teaspoon ground cumin
- Pour the soaked black beans, broth, water, vinegar, and hot sauce. Place a Bay leaf on top.2 cups vegetable broth, 1 cup water, 1 count Bay leaf, 2 tablespoons rice wine vinegar, 1 teaspoon hot sauce
- Bring the pot to a gentle boil, then cover and reduce the heat to a simmer. Cook for about 1 ½ hours, until beans are tender.
- Finally, squeeze in fresh lime juice and stir. Serve hot and enjoy!1 count lime
Did you make this recipe? Let me know what you think!