These quick and easy Cuban-style black beans are perfect when you want a flavorful side in minutes using canned beans. They pair beautifully with rice, steak, pernil, pollo, or any Latin-inspired main dish. Ready in about 25 minutes, this recipe is healthy, high in fiber, vegetarian-friendly, gluten free, budget-friendly, and full of authentic flavor.
Cuban Style Black Beans
This recipe is my go-to on busy weeknights when I don’t have time to soak and cook dried beans. Using canned black beans keeps things fast without sacrificing flavor. A quick sofrito of onion, garlic, scallions and a bit of red pepper builds a rich base, and a splash of red wine vinegar brightens the finished dish. Serve over cilantro-lime rice, alongside roasted or grilled proteins, or use the beans as a filling for tacos, enchiladas, and bowls.
Ingredients for these easy black beans
Only a handful of simple ingredients are needed to make a deeply flavored pot of Cuban-style black beans from canned beans.
- Canned black beans – 15 oz can (do not drain; the bean liquid adds flavor)
- Olive oil – 2 tsp
- Onion – 1/2, chopped
- Garlic – 2 cloves, minced
- Scallions – 2, sliced
- Red bell pepper – 2 tbsp, finely chopped
- Cilantro – 3 tbsp, chopped
- Water – 1/2 cup (add more if needed)
- Bay leaf – 1
- Cumin – a few pinches, to taste
- Dried oregano – a pinch
- Red wine vinegar – 1 tsp (added at the end for brightness)
- Salt and black pepper – to taste
Instructions
- Chop the onion, garlic, scallions, red pepper, and cilantro. A small food processor or mini chopper makes this step fast, but a knife works just fine.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped vegetables and sauté until softened, about 3 minutes.
- Add the canned black beans (with their liquid), water, bay leaf, cumin, and oregano. Stir to combine and bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally. Add more water if the beans become too thick.
- Remove from heat, stir in the red wine vinegar and chopped cilantro, then taste and adjust salt and pepper as needed. Discard the bay leaf before serving.
Serving suggestions
These Cuban-style black beans are versatile:
- Serve over steamed white or cilantro-lime rice for a classic pairing.
- Top grilled steak, roasted pork, or pollo for a quick Latin-inspired plate.
- Use as a filling for tacos, burritos, or enchiladas, or spoon into bowls with avocado, greens, and salsa.
Tips and variations
- If you prefer a thicker texture, mash a few beans against the side of the pot with a spoon.
- For extra smokiness, add a pinch of smoked paprika or a small chipotle in adobo, minced.
- Make it spicier with chopped jalapeño or a dash of hot sauce while cooking.
- To make a larger batch, double the ingredients and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition (per 1/2 cup serving)
Serving: 1/2 cup. Calories: 114 kcal; Carbohydrates: 20 g; Protein: 7 g; Fat: 3 g; Fiber: 6 g.
More bean recipes you’ll love
- Dominican-style stewed beans
- Vegetarian black bean tacos
- Instant Pot refried beans
- Baked beans with brown sugar
- Mediterranean bean salad
Final note: this simple Cuban-style black beans recipe is a reliable, flavorful shortcut when time is short. Using canned beans and a quick sauté produces a rich, satisfying dish that tastes like it simmered all day. Enjoy!
