Cuban Beans are one my favorite beans to eat! And yes, I’m half-Cuban but even if I weren’t, these beans would still be in HEAVY rotation. They’re flavorful and have a ton of fiber. Not only that, but I just live for the dark richness of these beans!
Now last year, I shared my recipe on How to Make Cuban Black Beans from scratch. Those beans are amazing but they do take some time to make. And if you’re like me, sometimes you have a craving for something right here and right now! Or even worse, you come after a long day at work just craving beans. This is why I have an Easy Cuban Black Bean recipe ready to go that’s just as delicious as my tried and true Traditional Cuban Black Beans.
These beans are made from canned beans but I use all fresh ingredients to bring this dish to life. Now unlike Cuban Black Beans from scratch, these Easy Cuban Black Beans aren’t as black and as dark as their big brother. However, that’s not to say that they aren’t super delicious! In fact, my friends and family go crazy for these beans! They’re one of my staples.
Easy Cuban Black Beans | Made To Order | Chef Zee CooksPrint This
- 2 Cans of Black Beans
- ½ White Onion Minced
- ¼ Green or Cubanelle Pepper Minced
- 1 tsp Sopita/Chicken Bouillon Cube (1/4 of a cube) or to taste
- ¼ tsp Cumin
- ½ tsp Oregano
- ¼ tsp Black Pepper
- 2 Bay Leaves
- Chopped Cilantro
- 1 tsp Tomato Paste
- 1 Cup Water
- 2-3 Cloves of Garlic Mashed
- ½ tsp red wine vinegar
- ½ tsp Brown Sugar
- Olive Oil
- Dice up onions, pepper, and garlic. Set aside
- In a medium on medium heat warm up olive oil
- Add onions and peppers and saute for about 2-5 until they become translucent
- Then add sopita/chicken bouillon cube. Stir and saute for another 2 minutes
- Now add black beans and saute for 2 minutes
- Add two cups of water & mix
- Soon after add the tomato paste, bay leaves, recao, orégano, black pepper, and cumin. Stir
- Let beans boil and thicken for about 20mins. If they become too thick add more water
- Once the beans are as thick you like, add in mashed garlic, brown sugar, and vinegar. Stir one final time and simmer for another 5 minutes
The dish will thicken as it cools. Remember to remove bay leaves upon serving. Feel free to add vino seco (dry white cooking wine) if you wish! Buen provecho!