Cuban Black Beans are the kind of dish that reminds you simple ingredients can still deliver big flavor. This recipe brings together a colorful mix of veggies, warm spices, and creamy black beans for a comforting, satisfying side or even a full meal if you’re going meatless. It’s easy to prepare with pantry staples and fresh vegetables, and you won’t believe the depth of flavor you can get in just about 30 minutes. These beans are rich, hearty, and just the right balance of smoky, savory, and a little tangy.
Serve them alongside white rice for a traditional Cuban pairing, or spoon them over roasted sweet potatoes, grilled meats, or even crispy tortillas. They also make a delicious filling for burritos, tacos, or rice bowls. Whether you’re cooking for a casual family dinner or meal prepping for the week, this dish is both practical and packed with flavor.
Why You’ll Love This Recipe:
• One-pot comfort food: Easy cleanup with rich, satisfying flavor
• Budget-friendly and healthy: Canned beans, fresh veggies, and herbs
• Versatile: Serve over rice, stuff in burritos, or enjoy on its own
• Great for leftovers: Tastes even better the next day
Ingredients:
• 1 medium onion, coarsely chopped
• ½ medium red bell pepper, seeded, veined, and coarsely chopped
• ½ medium green bell pepper, seeded, veined, and coarsely chopped
• 2 medium tomatoes
• 4 cloves garlic
• 1 bunch cilantro
• 1 tablespoon olive oil
• 2 (15-ounce) cans black beans (do not drain)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 tablespoon white vinegar
• Kosher salt and freshly ground black pepper, to taste
Instructions:
Step 1: Make the Veggie Base
Add the onion, red bell pepper, green bell pepper, tomatoes, garlic, and cilantro to a food processor with the chopping blade attached. Pulse several times until the mixture reaches a salsa-like consistency.
Step 2: Cook the Base
Heat olive oil in a large skillet over medium heat. Add the processed vegetable mixture and cook for 3–5 minutes, stirring occasionally, until fragrant and slightly softened.
Step 3: Add the Beans and Seasoning
Stir in the black beans (with their liquid), cumin, oregano, and white vinegar. Bring the mixture to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the beans thicken to your desired consistency.
Step 4: Season and Serve
Taste the beans and season with kosher salt and freshly ground black pepper. Serve hot with rice or as a flavorful side.
Tips:
• For extra depth: Add a pinch of smoked paprika or a splash of lime juice at the end.
• Fresh is best: If you’ve got fresh oregano or homemade beans, use them!
• Want it spicier? Add a pinch of red pepper flakes or chopped jalapeño with the veggies.
Storage and Reheating:
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.
• Reheat: Warm gently on the stove or in the microwave, adding a splash of water or broth if needed.
These Cuban Black Beans are cozy, flavorful, and come together in no time — a real winner for any day of the week.
