Cuban Black Beans Recipe (Quick & Easy)

These Cuban black beans are quick and easy to make using canned beans and a handful of pantry staples. They are delicious served over white rice with sweet plantains, a leafy green salad, roasted veggies, or as a side dish with your favorite protein.  

Cuban black beans, also known as frijoles negros, is a Latin American dish that’s popular in Cuba, Venezuela, Mexico, Puerto Rico, and Guatemala.

It’s typically made with sofrito, which is a fragrant flavor base of green bell peppers, onions, garlic, cumin, and oregano cooked in olive oil. The sofrito is combined with black beans, tomatoes, vinegar, sugar, and salt to create a creamy and comforting dish.

We eat a lot of beans and rice in our house because it’s cheap, easy, and they’re a great vegetarian meal. When eaten together, beans and rice form a complete protein because they complement each other’s amino acid profiles.

These Cuban-style black beans are my go-to recipe for busy weeknights when I need a quick and healthy meal on the table. Black beans are one of my favorite types of beans because they’re rich in antioxidants and high in fiber.

Cuban black beans ingredients

The traditional way to make Cuban black beans is to use dried beans that have been soaked overnight. But as a busy mom of an active toddler, it’s much more convenient for me to use canned beans.

Black beans: I use one 15-oz can of black beans with no salt added. If you’re feeding a crowd, this recipe can easily be doubled.

Olive oil: I cook the sofrito in extra virgin olive oil. You can use avocado oil if you prefer, but olive oil gives it an incredible flavor.  

Bell pepper: Green bell peppers are the traditional way to make Cuban black beans, but you can use red, yellow, or orange. I usually use whatever bell pepper I have in my fridge.

Onions: I use yellow onions to make this recipe, but you can use white, red or sweet onions if you prefer.

Garlic: I always use fresh garlic in this recipe because this gives it the best flavor. Avoid using garlic powder or pre-minced garlic from a jar.

Spices: I use ground cumin, dried oregano, dried bay leaf, and salt in this recipe, which stays true to the authentic flavors in traditional Cuban black beans.

Tomatoes: I use fresh tomatoes in this recipe, but you can substitute with 1 teaspoon of tomato paste if you prefer a more concentrated tomato flavor.

Sugar: I use brown sugar in this recipe to help round out the savory flavors of the black beans. You can substitute with white sugar, pure maple syrup, or omit it if you’re watching your sugar intake.

Vinegar: I use red wine vinegar in this recipe to help brighten the flavors and add a hint of tanginess to this dish. You can use distilled white vinegar, apple cider vinegar, or fresh lime juice if you prefer.

How to make Cuban black beans

Start by gathering all your ingredients. Finely dice the bell pepper, onion, and tomato.

Add the olive oil to a medium saucepan over medium heat. When the oil is hot, add the diced vegetables (bell pepper, onion, and tomato). Sauté until the vegetables are soft, about 5 minutes.

Add the garlic, cumin, oregano, salt, and a few grinds of freshly ground black pepper. Give the mixture a good stir and let cook for 30-60 seconds until fragrant.

Add the beans with their liquid (DO NOT DRAIN), the bay leaf, and the red wine vinegar. Stir to combine and bring the mixture to a boil.

Reduce the heat to low and cover the saucepan with a lid. Simmer for about 15 minutes stirring occasionally or until your desired consistency is reached. If the beans get too dry, you can add a little bit of extra water.

Stir in the brown sugar. Taste and adjust the seasoning if needed.

Serve these Cuban-style black beans over white rice, wrapped in a burrito, as a topping for tacos, or with your favorite protein (chicken, fish, steak, pork, tofu, or tempeh).

Make ahead tips and storage suggestions

Make ahead: This recipe takes less than 30 minutes to make, but you can chop the vegetables up to 1 day in advance. Store the chopped vegetables in an airtight container in the fridge until you’re ready to make the beans.

You can also make this complete recipe up to 1 day ahead of time and reheat it before serving. This gives the flavors in the dish a chance to meld together.

To store: When the dish has cooled down to room temperature, store the beans in an airtight container in the fridge for up to 3 to 4 days.

To reheat: Add the beans to a saucepan and heat on the stovetop until warmed through. You may need to add a little bit of water if the beans get too dry.

You can also warm the beans up in the microwave until heated through.

Please let me know how you like these Cuban black beans in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these Cuban black beans as much as I do.

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