Cuban-Style Black Beans made with canned beans deliver the rich flavor of traditional frijoles negros without the overnight soak. Tender beans simmer with onions, peppers, garlic, and warm spices for a comforting dish that is ready in about 30 minutes.
Note from Erin
Growing up, my family enjoyed black beans and rice all throughout the winter months. It is such a comforting meal, and we even ate it on New Year's Day for good luck instead of black-eyed peas!
My mom always made hers with dried beans that soaked overnight, but I felt that was too complicated for a weeknight dinner, so I spent years experimenting with canned beans until I found a way to get the same depth of flavor.
★★★★★
These beans were actually better than I expected. Lots of flavor, and I have to admit that you were completely correct about retaining the canning liquid. Thanks so much for this attitude-changing recipe!
-John
Key Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Black Beans: I originally made this recipe with drained beans, and they were never quite as good as my mom's version. I discovered that adding the liquid adds the body and flavor that were missing, and it is the secret to making these taste as if they simmered for hours.
Chicken Broth: I usually use chicken broth for a little extra depth, but water works well too. Since the sofrito carries most of the flavor, the difference between the two is subtle.
Bell Peppers: I like using a mix of both red and green peppers. The green pepper keeps the flavor traditional, while the red pepper adds a little sweetness that balances the earthy beans.
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Tips for Making the Best Quick Cuban Black Beans
- Prepare Sofrito: Cook the onions and peppers until fully softened, then add the garlic and spices. I let them go a little longer than most recipes recommend because that extra time helps the vegetables release their sweetness.
- Add Beans and Broth: Cover the pot with a lid to preserve the liquid, which is great for serving over rice. If you're serving it as a side dish on a plate, you can leave the lid off, and more of the liquid will evaporate.
- Simmer: Fifteen minutes is usually enough time for the beans to absorb the flavors of the sofrito and spices. I stir every few minutes so the starches from the beans don't settle on the bottom of the pot and scorch.
- Add Vinegar: I tried simmering the vinegar with the beans, but the acidity faded during cooking. Stirring it in right before serving keeps the flavor bright.
Thickening the Beans
If you prefer thicker beans, mash about ¾ cup of the canned beans with a fork before adding them to the pot. The mashed beans release starch, helping the broth thicken naturally as it simmers.
Serving Suggestions
- Cuban black beans are most often served over white rice, where the broth soaks into the rice. Even though it's not traditional in the Cuban culture, growing up, we always ate this with homemade cornbread.
- They can be enjoyed as a simple main dish or served as a side alongside Cuban and Latin-inspired meals or grilled meats.
- At my house, we often make a pot of beans at the beginning of the week for quick lunches.
Recipe
Easy Cuban-Style Black Beans
Recipe by:Ingredients
- 2 tablespoons (29.57 ml) olive oil
- ½ cup (74.5 grams) finely diced red or green bell pepper
- ⅓ cup (53 grams) finely diced onion
- 3 cloves garlic, minced
- ¼ teaspoon (0.5 gram) dried oregano
- ¼ teaspoon (0.5 gram) cumin
- ¼ teaspoon (1.5 g) kosher salt or to taste
- 1 cup (240 ml) low sodium chicken broth or water
- 2 15-ounce cans (910 grams) unseasoned black beans (do not drain)
- 1 bay leaf
- 1 teaspoon (4.93 ml) red wine vinegar
- steamed rice to serve
- chopped cilantro optional
Instructions
- Heat oil in a large saucepan over medium heat. Add the bell pepper, and onion and cook for 3-5 minutes, until soft. Then add the garlic, oregano, cumin and salt and cook an additional 30 seconds.2 tablespoons olive oil, ½ cup finely diced red or green bell pepper, ⅓ cup finely diced onion, 3 cloves garlic, minced, ¼ teaspoon dried oregano, ¼ teaspoon cumin, ¼ teaspoon kosher salt
- Add the black beans with their liquid, along with the water, and bay leaf.2 15-ounce cans unseasoned black beans, 1 cup low sodium chicken broth or water, 1 bay leaf
- Once the liquids begin to boil, reduce to low heat and place a lid on the saucepan. Simmer for 15 minutes, stirring frequently.
- If the black beans are too liquidy, remove the lid and simmer for several minutes to burn off some of the water. If they are too thick, add a tablespoon of water at a time, until it has reached your desired consisteny.
- Remove the bay leaf. Then stir in the red wine vinegar and serve over steamed rice. Garnish with chopped cilantro, if desired.1 teaspoon red wine vinegar, steamed rice, chopped cilantro
Notes
This recipe is designed for canned beans on the stovetop. If you want to use a pressure cooker, start with 2 cups dried black beans instead, since canned beans will become too soft under pressure, and double the remaining ingredients. Slow Cooker: Put all of the ingredients, except for the red wine vinegar, into the slow cooker. Cook on LOW heat for 6-8 hours. Remove the bay leaf and stir in the red wine vinegar. Storage:
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sunshine says
This sounds suspiciously like the recipe in the book Alone in the Kitchen with an Eggplant.
Erin says
How interesting! I have never heard of that cookbook - I will have to check it out. This is based off of a recipe that my mom made for our family growing up, with the adjustments that I have made over the years.
Roman says
It was great, I really enjoyed it. It bring back a lot of memories from the past.
Thank you so very much.
Erin says
I'm so happy you enjoyed it!
Walter Herrera says
I add just a bit more vinegar and a pinch of sazon while simmering...awesome recipe,thank you.
Erin says
That sounds like it would give it a very nice boost in flavor!
Carla Smith says
I used the recipe with the exception of cilantro and red wine vinegar. It was wonderful. I’ll be making it again as I pretty much only eat black beans.
Erin says
I'm so glad this will be added to your rotation! Thank you for sharing!
John says
Follow-up. I did make these beans and they were actually better than I expected. So, my anticipated 5 stars were validated, big time! I did make a couple of minor subs due to not having bell pepper. I used a combination of super mild (annoyingly mild actually) jalapeno and mini red sweet peppers. I used the chicken stock option instead of water. We have always been pretty neutral on black beans because we found them somewhat boring but these were anything but that. Lots of flavor and I have to admit that you were completely correct about retaining the canning liquid. I generally drain and rinse canned beans but in this application using that liquid was a definite texture win. Thanks so much for this attitude changing recipe!
Erin says
Such high praise! Thank you for reporting back, John! I am glad that you love this recipe.
John says
I just hit 5 stars out of anticipation! I really wanted to comment on your recipe entry style. I frequently rant about the sorry state of recipe writing (one onion, really????? Have they never seen size variation?). Anyway, I love your inclusion of ingredient amounts following each procedure step. Simply brilliant! I look forward to your Cuban black beans this evening and sampling more of your recipes soon.
Erin says
I love hearing that the recipe format is helpful! Thanks, John!