Cuban Black Beans
The perfect blend of Latin flair and kitchen simplicity.
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There are certain dishes and flavors that are inherently Latin by nature. They are rich and delicious, with a hint of spice, and a texture and flavor that can almost teleport you directly to the islands of the Caribbean. Black beans are, without a doubt, one of those dishes. It might seem like black beans are just another mundane side dish, hard to believe that those tiny little beans would bring me back to the table growing up when my Latina grandmother, who would make black beans to go with every meal. Just the right amount of spices, the flavor of the black beans being pushed to the front by the onions, pepper, and garlic, all blending to make the perfect black beans. When I happened upon this Cuban Black Bean recipe, I quickly realized it tasted just like the black beans my abuela used to make.
Part of what makes this recipe so good is its dedication to authenticity. Latin seasoned black beans became really popular in the United States with the influx of Cubans to Miami, Florida in the 1980s. These Cuban immigrants began making black beans to honor their heritage and incorporate their culture into the culinary landscape of south Florida. Seasoned just right these black beans became a signature side dish in many Cuban restaurants and homes. Once you try this Cuban black bean recipe you will also make it a staple on your dinner table. You will fall in love with the sweet and savory flavor, the creamy texture that will literally melt in your mouth, and the distinctly Cuban flavors that come from the blend of garlic, bay leaves, oregano, cumin, onion, and peppers.
Are Cuban Black Beans Healthy?
Cuban Black Beans are, in fact, a healthy side dish to go with any meal. Black beans themselves are very healthy as they are high in protein, soluble fiber, calcium, iron, folic acid, and potassium. Black beans may help lower cholesterol; they are a heart healthy alternative to most other sides. These Cuban black beans are full of unprocessed ingredients to minimize additives and push the health benefits to the front.
Does it have to be black beans?
You might wonder, “why black beans?” You might think you can substitute kidney beans, red beans, pinto beans, or any of the other widely used beans. While all beans are a healthy source of fiber and protein, I would not recommend substituting your beans in this recipe. Black beans are small and have a fairly mild and malleable flavor. They are somewhat meaty and creamy at the same time. The versatility of the black bean is apparent in many dishes and often makes black beans a great meat substitute in vegan cooking. Cuban – and many other Caribbean islands – cuisine uses black beans not only for flavor but also for health.
INGREDIENTS
- 2 teaspoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 scallions, sliced
- 2 tablespoons red bell pepper, diced
- 3 tablespoons cilantro, chopped
- 15-ounce can black beans, undrained
- 1/2 cup water, or as needed
- 1 bay leaf
- Cumin, to taste
- Oregano, to taste
- 1 teaspoon red wine vinegar
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
Prep
Chop and prepare vegetables.
Saute
Cook vegetables until soft.
Simmer
Combine all ingredients and simmer.
Devour!
FAQs & Tips
This Cuban black bean recipe is easy and takes very little time, it’s also easy to scale up and make larger batches. By making larger batches you can use them as a side for multiple meals. When you’re ready to store your Cuban black beans let them cool and then store them in a sealed airtight container for up to five days. You can warm them again on the stove top; if needed, add a tablespoon of water to the pot to keep your black beans from drying out.
There is speculation that traditional Cuban black beans represent the Spanish occupation of Cuba – the black beans represent the Moors while the white rice you spoon them over represents the European Christians. While this is not guaranteed to be a fact it does make for a fun story with a lot of purposeful allegory.
While I do not recommend substituting ingredients for most of this recipe, I am well aware that not everyone enjoys the flavor of cilantro. If you’re one of those people who think cilantro tastes like soap and you’d like a different edible garnish I would recommend chopped green onions or scallions to still give the splash of color.
Serving Suggestions
Cuban black beans are a delicious and versatile side dish but if you’re trying to serve in a traditional format simply prepare some white rice and spoon your black beans over it. Other potential options would be to mash your Cuban black beans and use them as a spread on a torta. However you decide to serve your Cuban black beans, I can assure you they will be the star of the show.
Quick Cuban-Style Black Beans
Ingredients
- 2 teaspoons olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 scallions sliced
- 2 tablespoons red bell pepper diced
- 3 tablespoons cilantro chopped
- 15 ounce can black beans undrained
- 1/2 cup water or as needed
- 1 bay leaf
- Cumin to taste
- Oregano to taste
- 1 teaspoon red wine vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the vegetables by chopping the onion, garlic, scallions, red bell pepper, and cilantro.
- Heat the olive oil in a medium pot over medium heat.
- Saute the chopped vegetables in the pot until they are soft, about 3 minutes.
- To the pot, add the black beans with their liquid, water, bay leaf, cumin, oregano, red wine vinegar, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, stirring occasionally. Add more water if necessary.
- Adjust the seasoning with salt, if needed, and serve the black beans warm.
Nutrition
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