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A bowl of cuban black beans, garnished with diced onion and parsley
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5 from 1 vote

Cuban Black Beans

Author: Nikki Lee
Servings: 8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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 (1 cup), 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 (4 cups), 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.

Notes

TIP: As the beans sit, they will thicken. If eating right away and you want them thicker, you can mash some of the beans and add them back into the broth.

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

Serving: 1serving | Calories: 220kcal | Carbohydrates: 38g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 411mg | Potassium: 889mg | Fiber: 9g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 3mg

Find it online:

www.soulfullymade.com/cuban-black-beans/