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There’s more than one way to make a perfect pot of Cuban black beans, and after years in the kitchen (and plenty of local inspiration), I’ve mastered them all, and you can, too. Whether you’re going the traditional stovetop route, speeding things up with canned beans, or letting the Instant Pot do the work, this Frijoles Cubanos Receta brings rich, authentic flavor—no matter which method you choose to use!
Nikki’s Recipe Rundown
- Taste: Deep, earthy, and savory, with a little tang from the vinegar and warmth from the spices. Just the right balance of smoky, salty, and slightly sweet.
- Texture: Creamy and tender with just enough broth to make them saucy but not soupy—unless you want them that way!
- Ease: All three methods are very simple. Nothing is complicated.
- Pros: Budget-friendly, packed with flavor, and works as both a side dish or a hearty main. Plus, they taste even better the next day!
- Considerations: Dried beans require soaking (unless you use the Instant Pot). Keep in mind the cooking time can vary depending on the age of the beans.
- Repeat Worthy? 100%. Once you make these, they’ll become a staple in your kitchen! They are that flavorful!
I’ve lived in the Tampa Bay area my whole life, and if there’s one thing we’re known for (besides our beautiful beaches), it’s our incredible Cuban food. From the scent of freshly pressed Cuban sandwiches to the bakeries serving up guava pastries and café con leche, Cuban flavors are woven into the fabric of everyday life here. And black beans? They’re a staple—simple and humble but packed with tradition and flavor.
Growing up, I learned that a pot of black beans isn’t just food—it’s part of our culture, and it’s a little bit of history in every bite. I picked up tried and true tips from local friends—the slow simmer, the deep flavors, and the way they thicken as they simmer—there’s something special about the process. But as much as I love tradition, I also found ways to make them quicker when life gets busy.
I have included three tried and true methods for you! Whether you’re making them from scratch or taking a shortcut, the flavors still bring that same delicious, authentic taste.
Cuban Style Black Beans Ingredients
- Black Beans – Dried beans give the best flavor and texture, but canned beans are a great time-saver.
- Onion & Green Bell Pepper – These are the base of the sofrito, adding depth and sweetness to the dish.
- Garlic – Freshly minced garlic brings out the best, bold flavor.
- Chicken Broth – Adds a rich, savory depth. Water also works (this is how they would be made authentically), but broth gives it an extra boost.
- Red Wine Vinegar – A splash of acidity brightens the flavors and balances the richness.
- Cumin & Oregano – The heart of Cuban seasoning, bringing warmth and earthiness.
- Sugar – Just a touch to mellow out the acidity and round out the flavors.
- Salt & Black Pepper – Season to taste, but don’t skip it—beans need seasoning to shine.
- Bay Leaf – Infuses a subtle but important layer of flavor while simmering.
Variations and Substitutions
- Make it vegetarian – Swap the chicken broth for vegetable broth or water.
- Add some heat – Stir in red pepper flakes, a diced jalapeño, or a dash of hot sauce for a bit of spice.
- Smoky twist – A pinch of smoked paprika or a small piece of ham hock or a ham bone can add a deep, smoky flavor.
- Citrus boost – A squeeze of fresh lime juice at the end adds a bright, zesty touch.
How to Make Cuban Black Beans (Stovetop Method)
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Soak the Beans
First things first—sort through the beans and pick out any that look broken or off. Rinse them well under cold water, then place them in a large bowl.
Cover with enough water to sit about 2 inches above the beans and let them soak overnight. The next day, drain them and set them aside.
Step 2: Make the Sofrito
Grab a large pot or Dutch oven and heat a little oil over medium heat. Toss in the diced onion and green pepper, letting them cook until soft and fragrant—about 3-4 minutes.
Stir in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen smells amazing!
Step 3: Simmer the Beans
Turn the heat down to medium to medium-high heat. Add the soaked and drained black beans, chicken broth (start with 5 cups), red wine vinegar, cumin, oregano, sugar, salt, pepper, and a bay leaf. Stir everything together, and then bring it to a boil.
Once boiling, reduce the heat and let it simmer (we’re aiming for a gentle simmer here) for about 1 ½ hours, stirring occasionally. If the liquid starts getting too low, add a little more broth or water as needed.
Step 4: Check & Serve
Once the beans are soft and creamy, give them a taste and adjust the seasoning if needed. If you like them thicker, mash some against the side of the pot and stir them back in.
Remove the bay leaf, and they’re ready to enjoy! Serve warm over rice or alongside your favorite dish.
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How to Make Cuban Black Beans (Quick Method with Canned Beans)
Step 1: Sauté the Aromatics
In a large pot over medium heat, warm up the oil. Add the diced onion and green pepper, cooking for about 4 minutes until they start to soften and smell incredible. Stir in the minced garlic and let it cook for another minute.
Step 2: Add the Beans & Seasonings
Pour in the canned black beans with their liquid (don’t drain them!), along with the chicken broth, red wine vinegar, oregano, cumin, sugar, salt, pepper, and a bay leaf. Stir everything together and bring it to a gentle boil.
Step 3: Simmer & Serve
Once boiling, cover the pot and reduce the heat to low. Let the beans simmer for about 20-30 minutes, stirring occasionally.
Taste and adjust seasonings if needed, then serve warm with rice or your favorite dish!
If you want them thicker, mash some of the beans against the side of the pot.
How to Make Cuban Black Beans (Instant Pot – No Soaking Required)
Step 1: Sauté
Turn your Instant Pot to the sauté setting and add a little oil. Once hot, toss in the diced onion and green pepper. Sauté for about 4 minutes until they soften, then stir in the minced garlic and cook for another minute.
Step 2: Add the Beans & Seasonings
Then, add the dried black beans, chicken broth, red wine vinegar, oregano, cumin, sugar, salt, pepper, and bay leaf. Stir everything together so the beans are evenly coated.
Step 3: Pressure Cook the Beans
Secure the lid and set the Instant Pot to pressure cook for 45-50 minutes. It’ll take about 9-10 minutes to come to pressure before cooking begins.
Once the time is up, let the pressure naturally release for 20 minutes before opening the lid.
Step 4: Taste & Serve
Check the beans for doneness—if they aren’t soft enough, you can cook them for an additional 5 minutes under pressure. (The age of the beans can sometimes make a difference in cooking time.)
Once they’re tender, give them a taste, adjust the seasoning if needed, and enjoy!
Recipe Tips for Frijoles Cubanos Receta
- Soaking dried beans – If using the stovetop method, soaking overnight helps them cook more evenly and reduces cooking time.
- Don’t skip the vinegar – That little splash at the end brightens up all the flavors.
- For thicker beans – Mash some against the side of the pot and stir them back in for a creamier consistency.
- Keep an eye on the liquid – Beans absorb a lot, so add more broth or water as needed while they cook.
- Instant Pot adjustments – Older dried beans may need an extra 5 minutes of pressure cooking to soften properly.
- Taste before serving – Beans need seasoning, so don’t be afraid to adjust salt and spices to your liking.
- Creamier beans – Mash some of the beans at the end for a thicker consistency.
- Beans thicken as they sit – If serving later or reheating, you may need to add a splash of water or broth to loosen them up.
Recipe FAQs
Soaking is optional but recommended for stovetop cooking (when using dried beans)—it helps the beans cook more evenly and reduces the overall cooking time. You can also cover the beans and bring them to a boil. Place a lid on the beans and let them sit for 1/2 – 1 hour. Then, proceed with the recipe. You may need additional liquid, you’ll have to keep and eye on them. If using either the Instant Pot or canned bean method, no soaking is needed!
The red wine vinegar brightens the flavors and balances out the richness. Don’t skip it—it makes a difference!
If your beans aren’t soft enough after cooking, it could be due to their age. Older dried beans take longer to cook. If using the Instant Pot, add another 5 minutes of pressure cooking, then manually release. On the stovetop, continue simmering and add more liquid if needed.
As they sit, the beans naturally thicken. For an even creamier texture, mash some of the beans against the side of the pot and stir them back in
What to Serve with Cuban Style Black Beans
These black beans are a natural match for fluffy white rice or Cuban yellow rice, making a hearty and classic combination. Pair them with mojo pork or grilled chicken for a full Cuban-inspired meal. For a little sweetness to balance the flavors, serve with fried plantains or sweet cornbread. They also make a great filling for tacos, burrito bowls, or even a topping for nachos. And don’t forget a slice of Cuban bread to soak up all that delicious broth!
Add a little extra broth and these make a delicious black bean soup that is the perfect side with a Cubano Sandwich!
Storage, Make-Ahead & Freezing
Can I make these beans in advance?
Make-Ahead: Absolutely! In fact, they taste even better the next day as the flavors meld together. You can make them in advance and store them in the fridge or freezer for easy meals later.
Refrigeration: Let the beans cool completely, then store them in an airtight container with some of the cooking liquid. They’ll keep in the fridge for 4-5 days.
Can I freeze cooked black beans?
Freezing: Once completely cooled, freeze in airtight containers or freezer bags with some of the cooking liquid to keep them from drying out. They’ll last up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen them up as they thicken over time.
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Cuban Black Beans
Ingredients
- 1 pound dried black bean, sorted and rinsed (for canned bean method 2 – 15 ounce cans of beans)
- water to soak, enough to cover by 2 inches in large bowl
- 1 tablespoon olive oil or avocado oil
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 2 – 3 cloves garlic, minced
- 5 – 6 cups chicken broth or water, see adjustments for each cooking method (1 cup for canned beans); (4 cups for Instant Pot)
- 1 tablespoon red wine vinegar
- ½ teaspoon cumin
- ½ dried oregano
- 1 teaspoon white granulated sugar
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
Making Black Beans: Stovetop Method (with dried beans)
- Sort beans to pick out any bad or broken beans or rocks. Rinse with cold water. Pour beans in a large bowl and cover with cold water 2 inches above the beans. Soak overnight. The next day, drain the beans.
- To a large pot or dutch oven,over medium-heat, add oil,diced onions and green pepper. Sauté for about 3-4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.
- Reduce heat to medium-low (you want a gentle simmer). To the pot, add the rinsed and drained black beans, chicken broth (start with 5 cups), red wine vinegar, cumin, oregano, sugar, salt, pepper, and bay leaf. Bring to a boil and cook for 1 to 1 ½ hours, stirring occasionally. Add additional broth or water as needed. Cook until beans are soft or the consistency you like.
Making Black Beans: Quick Method Using Canned Black Beans
- To a large pot over medium-heat, add oil,diced onions and green pepper. Sauté for about 4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.
- Next, add canned black beans with the liquid (DO NOT DRAIN), chicken broth, red wine vinegar, oregano, cumin, sugar, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
- Place the lid on top and reduce the heat to low. Cook (simmer) for 20 to 30 minutes or until desired consistency. Taste and adjust seasonings, if you like.
Making Black Beans: Instant Pot Method (no soaking required)
- Set the instant pot to sauté; add oil, diced onions, and green pepper. Sauté for about 4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.
- Next, add dried black beans, chicken broth, red wine vinegar, oregano, cumin, sugar, salt, pepper, and bay leaf. Stir to combine.
- Place on the lid to the locked position. Set to pressure cook for 45-50 minutes, it will take about 9-10 minutes to come to pressure. Once cooking time is finished let it naturally release for 20 minutes.
- Notes: If the beans are not the desired softness you like, you can add an additional 5 minutes and cook again. The age of the bean sometimes requires more cooking time to soften them up.
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Notes
Storage, Make-Ahead & Freezing
Make-Ahead: These are make-ahead friendly. In fact, they taste even better the next day as the flavors meld together. You can make them in advance and store them in the fridge or freezer for easy meals later. Refrigeration: Let the beans cool completely, then store them in an airtight container with the cooking liquid. They’ll keep in the fridge for 4-5 days. Freezing: Once completely cooled, freeze in airtight containers or freezer bags with the cooking liquid to keep them from drying out. They’ll last up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Warm on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen them up as they thicken over time.Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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