Cuban Black Beans Recipe

These are my quick and easy Cuban Style Black Beans recipe from canned beans to go with rice and steak, Pernil, pollo, etc.

Quick Cuban Style Black Beans

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.

Prep: 5min

Total: 25min

Yield: 4

Serving Size: 1 /2 cup

Nutrition Facts: servingSize 1 /2 cup, calories 114 kcal, Carbohydrate 20 g, Protein 7 g, Fat 3 g, Fiber 6 g

Ingredients:

• 2 tsp olive oil
• 1/2 onion
• 2 cloves garlic
• 2 scallions
• 2 tbsp red bell pepper
• 3 tbsp cilantro
• 15 oz can black beans (do not drain (I prefer Goya))
• 1/2 cup water (or more if needed)
• 1 bay leaf
• few pinches cumin (to taste)
• pinch oregano
• 1 tsp red wine vinegar
• salt and black pepper to taste

Instruction:

1. Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
2. Add oil to a medium-sized pot on medium heat.
3. Add vegetables to the pot and saute until soft, about 3 minutes.
4. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
5. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
6. Taste for salt and serve.

Cuban Black Beans

This recipe for Cuban black beans is the perfect side dish. You’ll want to double, triple, or quadruple the recipe and freeze for feeding crowds down the road.

Yield: Makes about 2 quarts

Ingredients:

• 1 pound dried black beans, picked through, rinsed
• 1 bay leaf
• 1 medium onion, finely chopped, divided
• 1 green bell pepper, seeds and ribs removed, finely chopped, divided
• 8 garlic cloves, finely grated, divided
• 5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
• 1 teaspoon dried Mexican or Italian oregano, divided
• ¼ cup extra-virgin olive oil
• Freshly ground black pepper
• Cilantro leaves with tender stems (for serving; optional)

Instruction:

1. Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼” liquid, 2½–3 hours. Discard bay leaf.
2. Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro, if using.
3. Do Ahead: Beans can be made 3 months ahead. Transfer to an airtight container and freeze.

Easy Cuban Black Beans | Frijoles Negro Cubanos | Cuban Recipes | Made To Order | Chef Zee Cooks

FAQ

What is in Trader Joe’s Cuban black beans?

Are black beans Cuban or Mexican?

Why do you add vinegar to black beans?

How do you make can black beans taste better?