Cuban Black Beans
Creamy, hearty Cuban Black Beans feature tender beans infused with aromatic spices and vegetables, perfect for comforting, flavorful meals suited for family dinners or gatherings.
Ingredients
- 2 cups water ⓘ
- 6 oz. dry black beans (about 1 cup) ⓘ
- 1 small green bell pepper, chopped ⓘ
- 1 small onion, sliced ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 tablespoon olive or vegetable oil ⓘ
- dash of pepper ⓘ
- 1 bay leaf ⓘ
- 3/4 teaspoon crushed dried oregano leaves ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups hot cooked rice ⓘ
Instructions
- If desired, soak beans in brandy overnight instead of water.
- Next day, heat water and beans to boiling in a 3-quart saucepan; boil for 2 minutes.
- Remove from heat, cover, and let stand for 1 hour.
- Cook and stir green pepper, onion, and garlic in oil until onion is tender.
- Stir the cooked vegetables into the beans.
- Add enough water to cover the beans if necessary.
- Heat to boiling, then reduce the heat.
- Stir in bay leaf, oregano, cumin, salt, and pepper.
- Cover and simmer until beans are tender and most of the liquid is absorbed, about 1 1/2 to 2 hours.
- Remove bay leaf.
- Serve over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider soaking the beans in brandy overnight instead of water. If you want to save time, use canned black beans; just rinse and reduce cooking time. You can also substitute the green bell pepper with red or yellow for a sweeter taste. If you're looking to add some heat, a diced jalapeño can work wonders.
Serving Suggestions
Serve the Cuban black beans over hot cooked rice for a hearty dish. They pair beautifully with a fresh side salad or homemade Fresh Tomato Relish. For a complete meal, consider serving with crusty bread or cornbread. These beans also work well as a filling for tacos or burritos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm them on the stovetop over medium heat, adding a splash of water if they seem too dry. They can also be reheated in the microwave for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cuban Black Beans contains roughly 506 calories, with 25g protein, 80g carbohydrates, and 14g fat. It is an excellent source of iron (164% of the Daily Value), dietary fiber (77% of the Daily Value), and calcium (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2129mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black beans instead of dry beans?
Yes, you can use canned black beans to save time. Rinse them well and add them to the sautéed vegetables, then simmer just long enough to heat through, about 15-20 minutes.
What can I add for extra flavor?
To enhance the flavors, consider adding a splash of vinegar or a pinch of sugar to balance the dish. You can also incorporate a diced tomato or some chopped cilantro for freshness.
Is this recipe suitable for vegans?
Absolutely! This Cuban black beans recipe is naturally vegan, containing no animal products. It's a great option for those following a plant-based diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).