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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Cuban Black Beans Recipe

Published April 29, 2019. Last Updated May 24, 2020 by Cheyanne

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These quick and easy Cuban black beans are fast to prepare, yet packed with bold flavor and taste like you spent hours slaving away in the kitchen! Made with canned black beans, which means NO soaking is required, and ready in 25 minutes or less, these beans will become a staple in your house! (Healthy, Vegetarian, Vegan)Overhead photo of Cuban Black Beans in a neutral colored serving bowl with a spoon inserted into the beans and lime wedges garnishing the top.

*Updated*

This post was originally published in February 2019. I’ve updated the post below to include a recipe video to show you how easy these canned Cuban Black Beans are to make! 

Hey there, friends!

While today’s recipe may look humble and unassuming, it is one of my all-time favorite sides. Hands down!

I kid you not, I make these black beans at least once a month… and sometimes as much as once a week. No shame.

Fast and easy to prepare, yet packed with ALL the flavor, these beans deserve a weekly spot on your dinner menu rotation!

Angled, up-close photo of rinsed and drained canned black beans in a small bowl - photo of the main ingredient in Cuban Black Beans Recipe.

Quick Navigation - Table of Contents

  • Cuban Black Beans
    • What are Cuban black beans?
      • How to thicken Cuban black beans?
      • What goes with Cuban black beans?
      • What can I do with leftover Cuban black beans?
      • Can you freeze Cuban black beans?
      • Are Cuban black beans good for you?
    • How to make Cuban black beans from a can? (Tips & Tricks)
    • Quick & Easy Cuban Black Beans
      • Ingredients
        • Optional to finish: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste*
        • For serving: White Rice, Lime Wedges, Tabasco or Cayenne Pepper
      • Instructions
      • Video
      • Notes
      • Nutrition
      • You Might Also Like…

Cuban Black Beans

Savory, tender black beans cooked to perfection in a thick, flavorful, silky sauce studded with pungent onions, fragrant garlic, slightly spicy jalapeños, mild bell pepper and fresh scallions.

Dusted with chopped cilantro and finished with a generous squeeze of acidic fresh lime juice or a drizzle of vinegar, these Cuban black beans are packed with incredibly delicious, bold flavor!

With all the flavor happening in these beans you would think they take hours in the kitchen to prepare, but these Cuban black beans utilize canned black beans and are ready in 25 minutes or less!

And, another great thing about these beans? The leftovers are even better since the flavors have a chance to develop and really shine!

These epic beans are the perfect side dish, and after one bite you’ll want to triple the recipe and stash these beans in the freezer to always have on hand!

Overhead photo of diced onions, jalapenos, scallions and bell peppers in a large white dutch oven with a ramekin of salt and pepper off to the side - photo of step 1 of the Cuban Black Beans Recipe.

What are Cuban black beans?

Cuban black beans, also known as frijoles negros, are a classic Cuban side dish. Black beans are a stable in Cuban cuisine and while everyone adds their own special touch or ingredient to the dish, a vital element of Cuban black beans is a sofrito, which is a mixture of onions, green bell pepper and garlic. The sofrito adds a delicious depth of flavor to Cuban black beans.

While most recipes finish the dish with vinegar and sugar, others add a squeeze of lime juice and plenty of fresh cilantro.

As well, some Cuban black bean recipes are soupy in consistency while others call for mashing some of the beans so the dish is thicker in consistency.

How to thicken Cuban black beans?

While there are a few ways you can thicken Cuban black beans, the absolute best way is to mash some of the beans to form a paste.

Mashing the beans can be done two different ways:

  • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
  • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.

Overhead photo of cooked Cuban Black Beans in a large white dutch oven garnished with fresh cilantro and sliced scallions - step 4 of the Cuban Black Beans Recipe.

What goes with Cuban black beans?

These quick Cuban black beans pair perfectly with a wide range of dishes – from plain grilled chicken and pork to Cuban main dishes and rice! If you are looking to meal plan, below are some delicious options to serve with these Cuban beans!

  • Ropa Vieja (Cuban Shredded Beef)
  • Cuban Pork
  • Carnitas
  • Eggs or scrambles
  • Burritos
  • Tostadas or tacos
  • Enchiladas
  • Tortilla or Mexican soup
  • Grilled chicken, pork or steak
  • Rice
  • Fried plantains
  • Mexican chopped salad or taco salad

What can I do with leftover Cuban black beans?

I definitely recommend making a big batch of these quick black beans to have on hand! Below are delicious ways to use leftover Cuban Black beans:

  • Mash the Cuban black beans and turn them into refried beans
  • Add them to salads for a quick boost of protein and flavor
  • Add them to chilis or soups
  • Sir them into egg scrambled
  • Add them to burritos, enchiladas, tacos or nachos
  • Add a heaping spoonful to Tex-Mex lunch bowls or grain bowls
  • Stir in some pico de gallo and turn into into salsa

Overhead, up-close photo of cooked Cuban Black Beans in a large white dutch oven garnished with fresh cilantro and sliced scallions with a wooden serving spoon inserted into the pot.

Can you freeze Cuban black beans?

You can easily freeze Cuban beans! While these black beans are quick and easy to make, I normally triple the recipe and freeze leftovers to have on hand when I’m in a hurry to get dinner on the table.

To freeze, allow the beans to cool completely before transferring them to an air-tight container or freezer-safe zip-closure bag.

Cooked Cuban black beans will keep in the freezer for up to 3 months.

Pro-tip:  Freeze the Cuban black beans in cup-sized portions for easy re-heating and serving!

To reheat, you want to make sure you avoid the black beans turning to mush by reheating them on the lowest temperature possible, while still maintaining a very gentle simmer.

Angled, up-close photo of cooked Cuban Black Beans in a large white dutch with a wooden serving spoon inserted into the pot.

Are Cuban black beans good for you?

Black beans are a great, healthy addition to your diet!

Rich in iron and fiber, plus packed with protein and low in fat, black beans can help keep you full for long periods of time.

Black beans also contain key minerals and vitamins that contribute to maintaining bone strength and support heart health.

This quick Cuban black beans recipe also contains finely chopped vegetables such as bell pepper and onion, so they are a great way to sneak veggies onto a picky eater’s plate!

Overhead photo of Cuban Black Beans in a neutral colored serving bowl with a hand holding a spoon inserted into the beans and ramekins of chopped cilantro and salt arranged around the bowl. How to make Cuban black beans from a can? (Tips & Tricks)

  1. To thicken Cuban Black Beans, mash them! Mashing the beans can be done two different ways:
    • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
    • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.
  2. Cuban black beans are traditionally finished with a drizzle of vinegar and a small sprinkling of brown sugar. This step is completely optional and should be done to taste!
  3. Cuban black beans will keep in the freezer for up to 3 months. Allow the beans to cool completely before transferring them to an air-tight container or freezer-safe zip-closure bag.

Overhead photo of a white bowl filled with ropa vieja, white rice, Cuban Black beans, and plantain chips with a hand holding the side of the bowl and another hand inserting serving spoons into the meat - photo of serving suggestion for Cuban Black Beans recipe.

Quick and easy to make, yet packed with bold, savory flavor, these Cuban Black Beans are the perfect side dish!

Until next week, friends, cheers – to next level canned beans!

XOXO

Cheyanne

 

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

More bean dishes you will love:

Mexican Bean Salad

Black Bean Tacos

Easy Baked Beans

Black Bean Burgers

 

The best Cuban Black Beans recipe plus step-by-step recipe video👇

Overhead photo of cooked Cuban Black Beans in a large white dutch oven garnished with fresh cilantro and sliced scallions; with a ramekin of chopped cilantro and salt arranged around the pot.
Print Recipe
5 from 11 votes

Quick & Easy Cuban Black Beans

These quick and easy Cuban black beans are fast to prepare, yet packed with bold flavor and taste like you spent hours slaving away in the kitchen!  Made with canned black beans, which means NO soaking is required, and ready in 25 minutes or less, these beans will become a staple in your house!  (Healthy, Vegetarian, Vegan)
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Cuban
Keyword: Black Beans, Easy, quick
Servings: 13
Calories: 67kcal
Author: Cheyanne Holzworth

Ingredients

  • 1 TBS Olive Oil
  • 1 small Onion – small dice (white or Spanish onion)
  • 4 Scallions - thinly sliced (green and light green parts)
  • 1 large Jalapeno - seeded, ribbed & small diced (optional - SEE NOTES)
  • ½ Cup Green Bell Pepper – seeded & small diced (about ½ a large pepper)
  • 4-5 cloves Garlic – minced
  • 1 tsp Cumin
  • ½ tsp EACH: Oregano & Ground Coriander
  • 1/8 tsp Smoked Paprika
  • 2 (15 ounce) cans Black Beans – do NOT drain
  • 1 cup Water
  • 2 small Bay leaves
  • 2-3 TBS Fresh Cilantro – chopped
  • Salt & Pepper to taste

Optional to finish: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste*

    For serving: White Rice, Lime Wedges, Tabasco or Cayenne Pepper

      Instructions

      • Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.
      • Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.
      • Add in the beans, water and bay leaves. Season again with salt and pepper. Bring beans to a boil and immediately reduce heat to a simmer. Cover and simmer for 5 minutes. 
      • Remove cover and continue to cook, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated. *If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water. If you would like to thicken the black beans, you can use a potato masher or spoon to mash some (about 1/4 to 1/3rd) of the black beans.
      • Stir fresh cilantro into beans. Taste and adjust for seasoning with salt and pepper, plus vinegar and sugar if using. 
      • Serve with lime wedges over rice. Enjoy!

      Video

      Notes

      1. Traditional Cuban black beans do not have jalapenos.  If you would like this to be a more authentic recipe, feel free to omit the jalapeno peppers!
      2. To thicken Cuban Black Beans, mash them!  Mashing the beans can be done two different ways:
        • Remove a cup (or a 1/3rd) of the beans, mash them with a potato masher or the back of a large spoon or fork, and stir them back into the pot.
        • Remove a cup (or a 1/3rd) of the beans, transfer them to a food processor, process until a paste forms and then add them back to the pot.
      3. Cuban black beans are traditionally finished with a drizzle of vinegar and a small sprinkling of brown sugar.  This step is completely optional and should be done to taste! 
      4. Cuban black beans will keep in the freezer for up to 3 months.  Allow the beans to cool completely before transferring them to an air-tight container or freezer-safe zip-closure bag. Pro-tip:  Freeze the Cuban black beans in cup-sized portions for easy re-heating and serving!
      5. To reheat, you want to make sure you avoid the black bean splitting or turning to mush by reheating them on the lowest temperature possible, while still maintaining a very gentle simmer.

      Nutrition

      Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Sodium: 2mg | Potassium: 171mg | Fiber: 3g | Vitamin A: 85IU | Vitamin C: 7.3mg | Calcium: 17mg | Iron: 1mg

      ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

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      Comments

      1. Rudi says

        July 12, 2020 at 8:11 pm

        5 stars
        A++++++ Best black bean recipe I’ve ever had

        Reply
      2. Jackie K says

        April 24, 2020 at 2:43 am

        5 stars
        Just made these and I loved it! Living in Miami we love black beans and rice! This tastes so authentic! And definitely add a tiny splash of vinegar at the end. Will make again!

        Reply
        • Cheyanne says

          April 24, 2020 at 11:49 am

          Hi Jackie,
          I’m so thrilled you loved these black beans!! I’m with you, I think a splash of vinegar at the end really makes the beans shine! Thank you so much for coming back and letting me know how everything went over! Cheers!! 🙂

          Reply
      3. TMPinSYR says

        March 7, 2020 at 3:20 pm

        How would you make this recipe starting with dried beans? Simply soak the beans then start the recipe at step 1?

        Reply
        • Cheyanne says

          March 7, 2020 at 4:34 pm

          Hi! This recipe uses fully cooked (canned) black beans. So, you would still need to cook the dried beans after you soak them. And then you can start the recipe at step 1. Let me know if you have any other questions! Cheers!

          Reply
      4. Megan says

        January 14, 2020 at 10:56 pm

        5 stars
        These are incredible! I’ve been trying to replicate the beans at an amazing Cuban restaurant in Seattle for years & my boyfriend & I agreed this recipe is even better!!! This is absolutely going in our dinner rotation!

        Reply
        • Cheyanne says

          January 15, 2020 at 10:38 am

          Hi Megan,
          I’m absolutely thrilled you and your boyfriend loved this recipe!!! I’m so happy to hear these beans are going in your dinner rotation! Thank you so much for coming back and letting me know how everything went over! 🙂
          Cheers and warm wishes for a wonderful New Year,
          Cheyanne

          Reply
      5. Kelsie | the itsy-bitsy kitchen says

        April 29, 2019 at 9:58 am

        5 stars
        I was just reading a book that takes place in Cuba and they were making Cuban black beans, which made me crave black beans. I’m totally making these soon! Have a great week, Chey!

        Reply
      6. Mary Ann | The Beach House Kitchen says

        April 29, 2019 at 9:17 am

        5 stars
        Love the video Chey! This is such a hearty side! May need to add this to our Conco de Mayo menu! Pinned!

        Reply
      7. Jols says

        April 24, 2019 at 10:44 am

        5 stars
        These beans are the bomb ! I did add a packet of Goya Sazon to this tho ! So amazing and so fast ! Thank You !

        Reply
      8. Kevin says

        March 2, 2019 at 10:29 pm

        5 stars
        Can’t wait to give these a try…plump full of healthy fiber and slow cooked simmered flavors…delish!

        Reply
      9. Marissa says

        March 1, 2019 at 8:09 pm

        5 stars
        Whoa! You know how to dress up a can of beans my friend! These look spectacular! A big bowl of these with a slab of cornbread sounds fantastic!

        Reply
      10. Mary Ann | The Beach House Kitchen says

        February 28, 2019 at 8:10 pm

        5 stars
        I would enjoy these once a week too Chey! Black beans are one of our favorites. Yes, even Mr. Picky enjoys them. Hearty and satisyfying and full of flavor. Sign me up! Pinned!

        Reply
      11. Ben|Havocinthekitchen says

        February 28, 2019 at 5:05 pm

        5 stars
        Thank you for another Cuban recipe, Chey! I’m a huge fan of legumes, so this is my kind of dish. And that very last picture (I assume the beans served with the shredded Cuban beef) looks phenomenal. Give me a huge spoon please!

        Reply
      12. Kelsie | the itsy-bitsy kitchen says

        February 28, 2019 at 10:43 am

        5 stars
        I love black beans! These look like a great side for taco night, which I do regularly. So good! Have a great weekend, Chey!

        Reply
      13. Jennifer @ Seasons and Suppers says

        February 28, 2019 at 8:51 am

        What a great hearty dish! I don’t know that I’ve ever had black beans straight-up. I think I’ve been missing something fabulous. Can’t wait to try this 🙂

        Reply
      14. angiesrecipes says

        February 28, 2019 at 3:49 am

        This looks right up my alley! Healthy vegetarian protein packed full of flavours!

        Reply

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      About me

      Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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