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Delicious Cuban Black Beans Recipe with garlic, onions, and spices served in a bowl.

Cuban Black Beans

A hearty and flavorful dish made with canned black beans, sautéed veggies, and warm spices, perfect for quick meals and meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cuban
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans Canned black beans (15 ounces each) With liquid, do not drain.
  • 1 small Onion, diced
  • 1 small Green bell pepper, diced Can substitute with red or yellow bell pepper.
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 leaf Bay leaf
  • 1/2 cup Broth or water Add more to loosen if desired.
  • 1 tablespoon Lime juice or vinegar Lime is preferred.
  • Salt and black pepper To taste.
  • 1 tablespoon Olive oil For sautéing.
Optional Ingredients
  • Pinch of red pepper flakes or chopped jalapeno For optional heat.

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a medium pot over medium heat.
  2. Add diced onion and green bell pepper. Cook for about 5 to 6 minutes, stirring occasionally, until softened.
  3. Stir in minced garlic, 1 teaspoon cumin, and 1 teaspoon oregano. Cook for about 30 seconds, just until fragrant; do not let the garlic burn.
  4. Pour in both cans of black beans with their liquid. Add 1/2 cup broth or water and drop in the bay leaf.
  5. Bring it to a light simmer, then lower the heat and let it cook for 15 minutes, stirring occasionally.
  6. Mash some beans (about 1/4 cup worth) directly in the pot to create a creamy texture.
  7. Turn off the heat and stir in 1 tablespoon lime juice or vinegar. Adjust salt and pepper to taste.

Notes

Store in a sealed container for up to 4 days in the fridge, or freeze in portions for up to 3 months. Reheat with a splash of water or broth if thickened.