Here’s one of my cooking secrets. I had never made black beans at home until the kids developed food allergies. Having one toddler that’s allergic to all dairy products and another that allergic to dairy and eggs really crimped my cooking style. I went on a search for recipes they could eat and the rest of the family wouldn’t turn up their nose. If you’ve never tried cooking for a family where one member has celiac and two have food allergies, it’s no fun. One day, when visiting a friend who used to live in Guatemala, we tried her black beans. I enjoyed them and, after a quick glance around the table, saw everyone else was enjoying them too. That’s when I knew this easy Cuban Black Beans Recipe would soon become a family favorite.
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Easy Cuban Black Beans Recipe
In case anyone is wondering, I’m not sure why this recipe is named “Cuban black beans” when the recipe is from Guatemala. One thing I changed in this recipe was the substitution of canned black beans instead of preparing the black beans from scratch. I do make them that way sometimes, but usually, I forget to prepare the beans in advance. Then, I’m in a hurry and want something I can whip up in around fifteen minutes. I’ll include alternate cooking directions for anyone who wants to make them from scratch.
Here’s the ingredients you’ll need
2 (15- ounces) can black beans (you don’t have to drain the beans)
1 teaspoon salt
1 medium onion, diced
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons vinegar
2 tablespoons olive oil
Here’s how you make them
1. In a medium nonstick skillet, over medium heat, saute the onion and garlic in the olive oil until tender.
2. In a dutch oven (or another similar saucepan), add the beans, salt, cumin, oregano, vinegar, and oil. Stir until seasonings are blended.
3. Add the sauteed onions and garlic.
4. Bring the bean mixture to a boil over high heat and then reduce the heat to low.
5. Simmer for 15 to 20 minutes.
Printable Recipe
- 2 (15- ounces) can black beans (you don’t have to drain the beans)
- 1 teaspoon salt
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- In a medium nonstick skillet, over medium heat, saute the onion and garlic in the olive oil until tender.
- In a dutch oven (or another similar saucepan), add the beans, salt, cumin, oregano, vinegar, and oil. Stir until seasonings are blended.
- Add the sauteed onions and garlic.
- Bring the bean mixture to a boil over high heat and then reduce the heat to low.
- Simmer for 15 to 20 minutes.
Cooking Tips
*You can add one medium bell pepper, diced, to the onion when sauteeing.
*This recipe is naturally dairy-free and vegan.
*To be sure this recipe is gluten-free, check the ingredient list on the back of the black beans. We use Bush’s Black Beans.
*Want to make the recipe from scratch? Here’s the alternate cooking instructions:
Use one pound of dried black beans. Wash the beans and place in a 6-quart dutch oven. Cover the beans with water and bring to a boil. Remove the beans from heat and let them soak for one hour. Add 2 tablespoons salt and all the beans to simmer over low heat for 1 1/2 hours. Follow the rest of the directions in the steps listed above, except increase the cumin to 2 teaspoons and the oregano to 2 tablespoons.
*These beans are delicious served over rice.
What is your favorite way to serve beans? Have you tried black beans?
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I love Cuban food. Thanks for the recipe I would love to recreate this!
My husbandsloves beans as a side. I will have to test out this recipe. Get some good fiber in!
My husband loves black beans. I’ve never done them before. Thanks for the recipe. I think I’ll surprise him this weekend with a Cuban meal.
It looks really good! Would love to try it!
These black beans look so tasty. I’m sure I’d be having more than one serving. My kids would devour these too
I love black beans, and I love that they’re pretty good for you. I’m always looking for recipes for this too. I can’t wait to give this recipe a try.
Served over rice sounds like a great vegetarian meal. I always used dried beans. Cooked in a pressure cooker, they can be done in 30 minutes.
I’ll definitely be trying these! I’ve been looking for ways to incorporate more beans into my diet because they’re so affordable and this is a good start.
MMMMMM! I love any kind of bean, but have never had Cuban Black Beans before. This is DEFINITELY on my “to make” list now!
That’s the way I also make them. Cuban Black beans are a staple at home, being that my hubby is Cuban. They are so good with white rice, fried plantains and avocado!
Yum! I love black beans so much! I have not tried Cuban food but I am sure it is flavor-packed!!
The flavors in these beans sound really nice. I bet they’d be a wonderful side with lots of recipes! I’m glad canned beans work for the recipe when I’m in a hurry.
We eat a lot of beans in our house, so I am excited to make these for my family! I know they will be a huge hit!