Cuban Style Black Beans
Bring the vibrant flavors of Cuba to your kitchen with this hearty and satisfying Cuban-Style Black Beans recipe. Made with tender dried black beans simmered to perfection and infused with a fragrant blend of sautéed onions, green bell peppers, garlic, cumin, and oregano, this dish is a celebration of bold, earthy flavors. A splash of white vinegar and a touch of sugar balance the dish beautifully, while a slow simmer creates a creamy, thick consistency that’s perfect for serving over rice or alongside your favorite Cuban dishes. With just a handful of pantry staples and optional fresh cilantro garnish, this easy-to-follow recipe is a versatile and comforting addition to any meal. Perfect for a weeknight dinner or as part of a festive Caribbean feast, these black beans are a testament to the heart of Cuban cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons, chopped (optional garnish) cilantro
Instructions
Rinse the dried black beans thoroughly in cold water and remove any debris.
In a large pot, add the black beans and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, or until the beans are tender. Skim off any foam that rises to the surface during cooking.
While the beans are cooking, heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion and green bell pepper to the skillet. Sauté for 5 minutes until softened.
Stir in the minced garlic, ground cumin, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
Once the beans are tender, add the sautéed onion and pepper mixture to the pot with the beans. Stir in the bay leaf, salt, and black pepper.
Simmer the mixture over low heat for another 40-50 minutes, stirring occasionally, until the beans are creamy and the liquid has thickened.
Stir in the white vinegar and sugar. Taste and adjust seasoning if needed.
Remove the bay leaf before serving. Garnish with chopped cilantro if desired.
Serve the Cuban-style black beans hot with rice, as a standalone dish, or as a side to your favorite Cuban meal.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 14.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
