Cuban-style black beans are the perfect companion to a bowl of white rice! Here is an easy recipe for making this traditional dish in a fraction of the time. I use canned beans to make the process much quicker and infuse the broth with sofrito, fresh herbs and spices for the most delicious beans you’ll ever taste!
I know many don’t like the use of canned beans (don’t come for meee!) but this recipe is great for busy days when you are short on time. If you prefer following the traditional method of using dry beans, I have included the steps for that method in this article and also in my recipe notes!
Before we dive in, I want start off by saying this is by no means an authentic recipe. I always like to put my own spin on recipes, to make them my own. With that being said, I promise these beans are absolutely delicious. I definitely captured the flavors of Cuban-style black beans, and achieved it using a very quick and easy method. You will not be disappointed in any way!
Ingredients for making black beans:
- Canned black beans, with liquid
- Sofrito
- Tomato sauce
- Chicken bouillon
- Adobo, Healthy Rican
- Sazon, Healthy Rican
- Cumin
- Ground oregano
- Garlic, crushed
- Red wine vinegar
- Sugar
- Bay leaf
- Onion
- Bell pepper
- Cilantro sprigs
I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!
Why are my black beans not black?
When using canned beans it is important to use the liquid in the can in order for the beans to keep their color. If you rinse the beans, the broth will not be black but a more grayish color.
If using dry beans, make sure to keep enough liquid (from boiling them) so that the broth can stay nice and dark in color. In both cases, adding too much water will lighten the color significantly so try to retain the actual black liquid from the beans.
How to make black beans from scratch?
First, rinse the dry beans thoroughly and then soak them in a pot full of water overnight. If you’re using a 12-ounce bag of beans, you will need 4 cups of water. Please note, the beans will expand while they soak.
*If you have a pressure cooker or Instant Pot, you could skip the soaking part and skip to the next step.
The next day, drain the beans and then add 5 cups of clean water to the pot. Bring to a boil and cook for about one hour, covered, and stirring occasionally. Once the beans are tender, you can continue with the recipe as is.
What to serve with black beans?
White rice and black beans are a match made in heaven! I also like to serve with churrasco, baked chicken, potato salad, and avocado. This black beans recipe is also great as a side dish for Taco Tuesday alongside tacos and quesadillas. Also use them in burritos, taco bowls, or nachos. The options are endless!
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Cuban-Style Black Beans
Ingredients
- 1 can black beans, with liquid 15.5 oz can
- 1 tsp canola oil can sub with oil of choice
- 1/4 cup sofrito
- 1/4 cup tomato sauce optional
- 1 1/2 cups water
- 1/2 tbsp chicken bouillon Better than Bouillon
- 1 tsp adobo Healthy Rican
- 1/2 tsp sazon Healthy Rican
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp ground oregano
- 1 clove garlic crushed
- 1 tsp red wine vinegar
- 1 tsp sugar
- 1 bay leaf
- 1/2 kabocha squash (calabaza) optional
- 1/2 onion optional
- 1/2 bell pepper optional
- cilantro sprigs optional
- diced ham optional
Instructions
- Place a pot or caldero over medium heat. Add oil and diced ham, if using. Sauté ham until golden brown.
- Add sofrito, tomato sauce, and chicken bouillon. Cook until fragrant, about 2 minutes.
- Add beans, water, seasonings and stir to combine.
- Add bay leaf, onion, bell pepper, calabaza, cilantro sprigs and bring to a boil. Cover the pot and reduce heat to low. Simmer for about 15 minutes.
- Remove bay leaf. Add the onion, bell pepper, calabaza and cilantro sprigs to a blender with some of the beans. Blend until smooth and add the puree back to the beans to thicken the broth.
- Add crushed garlic, red wine vinegar, and sugar. Stir well.
- Cover and allow to cook on low heat about 5-10 minutes more. Serve and enjoy!
Video
Notes
Tips:
- If your bean broth is too thin, add the stewed onion, bell pepper, squash, and cilantro sprigs to a blender with some of the beans. Blend until smooth and add the puree back to the beans to thicken the broth.
- If your bean broth is too thick, add a splash of water and stir until well combined. Adjust seasoning, if necessary.
- If your beans are too salty, add water. If this thins out the broth too much follow step 1.
- If your beans are too bland, add adobo and/or other seasonings as necessary. Adding seasoning little by little is key! Fixing bland beans is easier than fixing salty beans.
How to make black beans from scratch? (Soaking method)
First, rinse the dry beans thoroughly and then soak them in a pot full of water overnight. If you’re using a 12-ounce bag of beans, you will need 4 cups of water. Please note, the beans will expand while they soak. The next day, drain the beans and then add 5 cups of clean water to the pot. Bring to a boil and cook for about one hour, covered, and stirring occasionally. Once the beans are tender, you can continue with the recipe as is.Healthy Rican Discount:
I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!Check out more Latin recipes!
Churrasco with Chimichurri Sauce
Alcapurrias (Puerto Rican Fritters)
Arroz con Gandules (Rice with Pigeon Peas)
Puerto Rican Potato Salad (Ensalada de Papa)
Puerto Rican Meatballs In Sofrito Sauce
Puerto Rican Beans (Habichuelas Guisadas)
Pollo al Horno (Baked Chicken)
English 
Spanish 
The best Cuban style beans I’ve had. Recipe was so easy to follow!
Thanks Tania for your great feedback, I’m so happy you enjoyed my recipe. Cuban-style beans are so delicious, thank you for visiting my blog!
Highly recommended
Thank you so much Anahely! I am happy you enjoyed this black beans recipe!