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Full of savory taste, these Cuban Black Beans are made with dry black beans (or canned beans) and simple seasonings. A wholesome side dish a good way to supplement many dishes. The recipe card consists of each range pinnacle and immediately Pot instructions. Vegan.
these Cuban-style black beans are crave-capable! obviously creamy and clearly seasoned with pantry substances, they make the precise accompaniment to many dishes. Even on their very own, they’re a satisfying, healthful snack or easy lunch. upload them to bowls, wraps, tacos, revel in with eggs or rice.
at the same time as soaking the beans adds a small (very easy) step, it makes them less difficult to digest with a better texture. A deep and wealthy taste is evolved whilst cooking the black beans with the salt, spices and seasonings. Make a massive amount and freeze in meal-sized quantities. simply some other little gift you may provide yourself! For extra recipes presenting black beans, you’ll also need to strive these Mole Black Beans, so right!

Cuban Black Beans


Black beans- the more energizing the better- be sure to test the expiration date. We soak ours for at the least 6 hours with a dash of apple cider vinegar to assist spoil down the sugars inside the beans which lead them to less difficult to digest. you can also use canned black beans- see recipe notes!

green bell pepper- small mild inexperienced cachucha peppers are traditional in Cuban cuisine. inexperienced bell peppers have a similar profile. but if you may discover fresh cachucha peppers (also referred to as aji dulce and ajicito) use them!

purple wine vinegar- this brightens the beans at the very stop of cooking. taste first and add in your desire.

Cuban meals is generally not highly spiced. This recipe stays real to the slight flavored cuisine. sense loose to feature a sparkling jalapeño in with the green pepper if you want a further kick!

See the recipe card underneath for a complete list of ingredients and measurements.


STEP ONE- Soak the black beans in water, overlaying the beans a couple of inches, depart this overnight or as a minimum 6 hours. (See notes in the recipe card beneath for using canned beans). Drain off any excess water. Chop and prep components.
STEP TWO – Sauté onion with olive oil for 15 mins on low medium warmness, stirring from time to time. The onions will be tender and melty. I The olive oil genuinely provides to the taste and creamy texture of the beans.
add oregano, cumin, black pepper, salt and tomato paste in conjunction with green bell pepper and garlic stirring for 2 minutes.
STEP THREE- add the tired beans, water and bay leaves.
Range pinnacle approach: deliver black beans to a boil, then simmer with lid vented for an hour. deliver a stir a few times. keep cooking for any other half-hour, stirring greater frequently to save you sticking as the beans cook dinner and the liquid is absorbed. preserve the lid vented and simmer till beans are soft however normally entire. upload vinegar.
stress cooker or immediately Pot: Set to half-hour on high pressure. Manually launch. Use sauté characteristic to lessen liquid in addition if desired.
TIP –modify the texture making it thicker by way of mashing a number of the beans right inside the pot with a fork or the back of a spoon.

Cuban Black Beans

Cuban Black Beans

Full of savory taste, these Cuban Black Beans are made with dry black beans (or canned beans) and simple seasonings. A wholesome side dish a good way to supplement many dishes. The recipe card consists of each range pinnacle and immediately Pot instructions. Vegan.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 1 pound dry black beans (scant 2 1/2 cups) see notes for making with canned beans

  • 3 tablespoons olive oil

  • 1 small onion, diced

  • 1 green bell pepper, diced

  • 6–8 garlic cloves, roughly chopped

  • (alternatively you could leave the garlic whole and mash in at the end)

  • 2 teaspoons oregano

  • 2 teaspoons cumin

  • 1/2 teaspoon black pepper

  • 2 teaspoons salt (see notes if using canned beans)

  • 2 tablespoons tomato paste

  • 4 cups water

  • 2 bay leaves

  • 1 tablespoons red wine vinegar or apple cider vinegar (this is optional but recommended)

  • Cook Mode Prevent your screen from going dark


Soak the black beans in water, masking the beans as a minimum three inches, leave this overnight or as a minimum 6 hours. Drain off any excess water.
Sauté onion with olive oil for 15 mins on low medium heat, stirring once in a while. The onions might be gentle and melty. (sure this is a generous quantity of olive oil, it truely adds to the flavor of the beans.) upload oregano, cumin, black pepper, salt and tomato paste together with green bell pepper and garlic stirring to mix. upload the drained beans, water and bay leaves.
Range pinnacle method: deliver to a boil then simmer with lid vented for an hour. deliver a stir a couple of times. maintain cooking for about every other 30 minutes, stirring more frequently to save you sticking because the beans prepare dinner and the liquid is absorbed. keep the lid vented and simmer till beans are tender however generally whole. stress cooker: Set to half-hour excessive strain. Manually launch. Use sauté function to further lessen liquid if favored.
Stir in vinegar and serve! (The vinegar will brighten and increase, flavor first and add in your choice.)
Beans get even more flavorful over time, and could preserve up to 4 days within the refrigerator, or freeze for later!


Canned Beans: Use four 15-ounce cans of complete black beans. (modify the salt in the recipe depending on if the canned beans are salted.) comply with step two inside the instructions, after including the garlic and bell pepper sauté about five minutes. gently drain the beans don’t rinse, you want a few moisture however not all of it. Simmer collectively five minutes. in case you don’t have time to soak your dry beans, you can nevertheless follow the recipe. Your beans might also take longer to cook, add more water as wished. I discover the beans cook extra evenly and faster whilst soaked. the quantity of cooking time goes to rely on the freshness and excellent of your beans. difficult water, or heavily mineralized water can hinder the cooking process. Cuban food is generally no longer highly spiced. This recipe stays genuine to the mild flavored delicacies. sense loose to feature a clean jalapeño in with the inexperienced pepper if you like an extra kick! To Freeze: Beans freeze superbly! allow them to chill and package deal up in meal-sized boxes.
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