Master the Basics and Make it YOUR Own
Check out our base recipe video to nail the basics and unleash your creativity—stovetop beans your way, your taste, your rules!
In Texas, where we live, pinto beans may reign supreme, but we adore black beans—they’re Enzo’s (Chef V’s oldest son) favorite! Our Cuban black beans start with budget-friendly dried beans, elevated with a traditional sofrito of onion, bell pepper, and garlic. Earthy cumin, smoky paprika, savory oregano, and a splash of tangy vinegar add a flavor-packed finish that’s simply irresistible.
Must-Know Cooking Skills to Level Up your Kitchen Game
To make this recipe faster & easier, check out these videos to master the basics:
Plus, we’ve got an awesome Knife Skills 101 course to help you slice and dice like a pro!
Culinary Tips for Cuban Black Beans
Sort and Soak: Always rinse and sort your beans to remove debris. For the best texture, soak your beans overnight at room temperature for 8–12 hours. Use a bowl large enough for the beans to expand as they absorb water, and cover them by 2 inches. Short on time? Try the quick soak method or our Instant Pot recipe!
Layer the Flavor: Don’t skip sautéing the onions, peppers, and garlic—known as sofrito—it’s the foundation of the dish!
Low and Slow: Simmering the beans gently ensures a creamy texture without breaking them apart. For softer beans, keep the lid partially covered. For firmer beans, leave it uncovered. Be mindful of water evaporation; you may need to add more liquid during cooking.
Adjust as Needed: Monitor the liquid level while cooking. Beans should always be submerged for even cooking.
Taste for Doneness: Cooking time will vary depending on the type, soak time, and age of your beans. To check, taste a bean or mash one between your fingers. If it’s soft, it’s done! If not, just keep simmering.
Ingredient Swaps & Substitutions
- Beans: Swap pinto beans for black beans.
- Extra Virgin Olive Oil: Use canola or avocado oil for other heart-healthy options.
- Onion: Substitute yellow, white, or red onions, or shallots. You can also use 1 Tablespoon onion powder.
- Bell Pepper: Use any color bell pepper; the flavor difference is minimal, though the cost may be higher.
- Garlic Cloves: Substitute with 1½ teaspoons pre-minced garlic, garlic flakes, granulated garlic, or garlic powder.
- Cumin: Coriander might work in a pinch, though we haven’t tested it!
- Smoked Paprika: Regular paprika, sweet or hot, works as a substitute, but you’ll miss the smoky flavor!
- Oregano: Use marjoram or thyme, or simply leave it out.
- Bay Leaf: Oregano works as a substitute, but it’s already in the recipe, so no need to replace it.
- Water: Substitute some or all of the water with low-sodium chicken or vegetable broth for richer flavor. Reduce added salt if using regular broth.
- Red Wine Vinegar: Fresh lime juice provides a citrusy kick.
- Cilantro: If you’re not a fan, try parsley or scallions instead.
We love buying our spices from The Spice House. They have great quality, variety, and flavor!
Recipe Variations: Make it Your Own!
Feeling spicy? Add minced jalapeño with the garlic.
Want some bean inspiration?
Use our stovetop bean base recipe as a guide, take a look at our variation, and then create your own signature recipe!
Equipment Recommendations: The Essentials
You just need a few basic tools for this recipe. Here’s your shopping list:
- Large Bowl – for soaking those beans.
- Measuring Spoons – precision makes a difference.
- Liquid Measuring Cup – for a faster more accurate measure of water.
- Dutch Oven or Saucepan – Perfect for simmering to perfection.
- Cutting board & Chef’s knife – to cook like a chef, of course!
Want to level up your kitchen game? Check out our Essential Equipment Guide for all the must-have tools!
Health Benefits of Cuban Black Beans
When you combine black beans, spices, and cilantro, you’ve got a dish that’s as good for you as it is delicious!
Black Beans
Black beans are more than just tasty—they’re a nutritional powerhouse! High in fiber, plant-based protein, and essential minerals, these beans promote heart health, improve digestion, and keep you feeling full and energized.
Spices
Spices like cumin and smoked paprika are rich in antioxidants, which can help reduce inflammation and support overall health. Plus, they’re a great way to add bold flavor without relying on extra salt.
Cilantro
Cilantro isn’t just a garnish—it’s packed with vitamins A, C, and K, along with powerful antioxidants that support immunity and decrease inflammation.
Dive into our ingredient guide to discover the freshest, tastiest picks for all your recipes—because great ingredients make all the difference! 🌟🍎
Serving Suggestions
Cuban black beans are incredibly versatile:
- Serve over rice with sliced avocado or guacamole for a simple, balanced meal.
- Add to tacos or burrito bowls as the star protein, or pair with our Mexican shredded chicken.
- Use as a hearty side dish alongside Mexican roasted fish or beef tacos with mushrooms.
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage & Reheat Tips
Got leftovers? No problem! Store cooked black beans in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight or defrost in the microwave, then gently bring them to a simmer on the stovetop.
Want a Faster Way to Cook Dried Beans? We Got You Covered!
Try out these tasty Instant Pot varieties. Same flavor; half the cook time!
Mexican Pinto Beans
Italian White Beans
Share the Love – Leave us a Review!
Unlike many other recipe blogs, we actually encourage you to tweak our recipes. Not because they’re in need of change, haha, but because we believe one of the secrets to success in the kitchen is cooking to YOUR taste. Make the recipe, leave us a review, and tell us if you made any changes! We love hearing how you’ve made it your own.
Cuban Black Beans
Ingredients
- 1 pound dried black beans
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced ½” (~1 cup)
- 1 green bell pepper, diced ½” (~1 cup)
- 3 garlic cloves minced (~1 ½ teaspoons)
- 1 Tablespoon cumin
- ½ Tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar (optional)
- 1 bay leaf
- 6-8 cups water ~2 inches above top of beans
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh cilantro chopped (optional, for garnish)
- Additional salt to taste
Instructions
- Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled. Transfer beans to a large bowl and cover with water, 2” above the top of the beans. Soak for 8-12 hours.
- The next day or after soaking, drain and rinse beans.
- Heat a Dutch oven or 4-quart pot or saucepan over medium heat. Add oil. Once oil is simmering, add onions and bell pepper and sauté until translucent, ~5 minutes. Add the garlic and spices and sauté for 30 seconds, stirring frequently.
- Add the beans, salt, sugar (optional), and bay leaf. Add enough water to cover beans by ~2 inches. Bring beans to a boil, then reduce to a simmer and partially cover.
- Simmer for 45-90 minutes, or until beans are tender. While the beans cook, add more water if needed to ensure the beans remain submerged. Once cooked, add vinegar and any additional salt to taste. Sprinkle with chopped cilantro. Enjoy!
Notes
Nutrition
FAQ Questions:
How long do Cuban black beans take to cook?
After soaking, the beans typically take 45–90 minutes to simmer on the stovetop. Cooking time can vary depending on the age and type of beans and how long they were soaked. The beans are ready when they are tender and creamy.
What makes Cuban black beans different from regular black beans?
Cuban black beans are traditionally flavored with a sofrito made from onion, bell pepper, and garlic, along with spices such as cumin, smoked paprika, and oregano. This recipe also uses red wine vinegar for a bright, tangy finish.
Can I use canned black beans instead of dried black beans?
This recipe is specifically designed for dried black beans, so canned beans will require adjustments to the cooking method and liquid. If using canned beans, you can sauté the sofrito and spices separately, then add drained beans and simmer briefly until heated through and flavorful.
Can I use pinto beans instead of black beans?
Yes. Pinto beans can be substituted for black beans in this recipe. The flavor and color will be slightly different, but the same basic cooking method works.
What can I use instead of red wine vinegar?
Fresh lime juice is a good substitute for red wine vinegar. It adds a similar bright, acidic flavor to the finished beans.
Why do you add vinegar to Cuban black beans?
The vinegar is added at the end of cooking to provide acidity and balance the earthy, savory flavors of the beans, sofrito, and spices.
