Creamy and flavorful Cuban black beans made with green peppers, onions, garlic, red wine vinegar, and spices.
Growing up in a Cuban family means you ate a lot of rice and beans for dinner. To be honest, sometimes I would opt for rice and beans alone without meat. Of course, my mom would hate that but it is what it is.
This Cuban black beans recipe is my mom’s. She is the cooking legend in my family. Her black beans are always requested for dinner parties and holidays!
When I asked her for the recipe, she told me to make them using canned beans to save myself and everyone else time. She gets me.
The traditional way to make black beans is to first soak the beans in water overnight before cooking. I included the instructions below just in case you’re feeling bold that day.
I did, however, follow her orders and made this recipe with canned black beans. They were as rich, creamy and delicious as you can imagine!
How To Cook Black Beans
I will show you two ways to make black beans. You choose your own adventure here, depending on how much time you have.
To make Cuban black beans using dried beans (the long way)
You must soak them in a pot full of water overnight. If you’re using a 12-ounce bag of black beans, you need 3 cups of water for soaking.
The next day, drain and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.
After most of the water has been absorbed, you can begin to make the sofrito (garlic, green peppers, onion mixture) and follow the recipe below. But don’t let them dry out completely.
You can add 1 cup of water if they are absorbing the water quickly. Keep an eye on them.
To make this recipe using canned beans (the quick way)
In a skillet, sauté green pepper, onions, and garlic (sofrito) at medium heat for 5 minutes until softened.
In a saucepan, add the canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano, and a bay leaf. Stir to combine and bring to a boil. Cover.
Reduce to low heat and cook for 20 minutes until desired consistency. What you’re looking for is thick and creamy. And that’s all folks!
Once you make them, you can serve them over white rice. Prepare to absolutely love the flavor!
Can’t wait to hear all about it! :)
- 1/2 cup diced green pepper
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 2 cans Cuban black beans, I use Goya; 15 oz each
- 1 cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- White rice recipe
- In a skillet, sauté green pepper, onions and garlic at medium heat for 5 minutes until softened.
- In a saucepan, add the canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano and a bay leaf. Stir to combine and bring to a boil.
- Cover. Reduce to low heat and cook for 20 minutes until desired consistency. What you’re looking for is thick and creamy. Taste and adjust seasonings, if needed. Serve with white rice or by itself. Enjoy!