Quick and Delicioso Cuban Style Black Beans

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These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, Pernil, pollo, etc.

black beans and rice
Cuban Style Black Beans

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in 20 minutes, but don’t let that fool you, there is plenty of flavor in these beans. Healthy, high in fiber, vegetarian, gluten free, inexpensive and delicioso! Try these beans with some of my Latin favorites such as Cilantro Lime RiceBarbacoa Beef, Sweet Barbacoa Pork, Mexican Slow Cooked Pork Carnitas, Slow Cooked Pernil, and Pollo Sabroso, to name a few.Another quick recipe using canned beans, try this Black Bean Chili.

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso!

This is my go to recipe for busy weeknights when I don’t have time to make beans from the dried bag. Tommy loves this dish so I make them quite often. My favorite is serving this over rice but you can also serve over quinoa or alone with a protein.

More Bean Recipes You Might Enjoy:

black beans and rice
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4.76 from 65 votes
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Quick Cuban Style Black Beans

114 Cals 7 Protein 20 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Side Dish
These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.


  • 2 tsp olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 scallions
  • 2 tbsp red bell pepper
  • 3 tbsp cilantro
  • 15 oz can black beans, do not drain (I prefer Goya)
  • 1/2 cup water, or more if needed
  • 1 bay leaf
  • few pinches cumin, to taste
  • pinch oregano
  • 1 tsp red wine vinegar
  • salt and black pepper to taste


  • Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
  • Add oil to a medium-sized pot on medium heat.
  • Add vegetables to the pot and saute until soft, about 3 minutes.
  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
  • Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
  • Taste for salt and serve.


Serving: 1/2 cup, Calories: 114kcal, Carbohydrates: 20g, Protein: 7g, Fat: 3g, Fiber: 6g
WW Points Plus: 3
Keywords: Under 30 Minutes, Vegetarian Meals



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  1. If you cook your own beans you can add lots of flavor to your beans by adding in salt, bay leaves, peeked garlic, etc. The cooking water has lots of flavor and none of the chemicals and preservatives you get from a can. Then use the cooking water, with all that built-up flavor, instead of pre-made stock, which also contains lots of sodium and chemicals.
    I use an instant pot and skip all the overnight soak. But this part is VERY IMPORTANT- don’t add anything acidic while you’re cooking the beans! No tomatoes or vinegar or any other acidic component because the acid prevents the beans from cooking.

  2. What is even a table spoon of red pepper? I doubled the recipe and it came out too watery.

  3. Delicious! My boyfriend loved them. Will be making these black beans again soon. 

  4. Since moving away from my hometown (Tampa), I’ve greatly missed Cuban food! This recipe is such a quick and easy way to improve a can of black beans. I’ve already made these beans twice this week!

    For anyone unfamiliar with them, Cuban black beans should have a decent amount of liquid, but if you have a little too much I’ve found that taking off the lid for the last 5 minutes helps to reduce the liquid.

  5. SO GOOD!  Great alone or with rice.  I served them with chicken fajitas and guacamole.  Let’s just say there were no leftovers.  Thanks for another win, Gina!

  6. Easy, good and nutritious.

  7. This is my go to black beans when I’m cooking Mexican food.

  8. I needed a quick and easy last minute recipe for black beans and happened upon this one. I was a little nervous because somehow every time I make a version of Spanish food it’s usually off a bit. Not this time!! This is a great recipe to have on hand. The only things I did differently was double the ingredients for a bigger batch and also I simmered them UNcovered for about 10 mins. I wanted the “sauce” to be thicker and it turned out perfectly. I would definitely recommend this recipe  🙂

  9. Tasty. Thanks a lot 

  10. Wonderful, fragrant recipe. I personally do not care for cumin or cilantro that much so I left those ingredients out.  I did make cilantro & lime rice as a side.  I would highly recommend this recipe!!!

  11. What kind of onion?

  12. I did not have cilantro but subbed some racaito. Came out great!

  13. I really like this recipe. Sometimes I cook this for lunch and just serve it over rice. I have made this into a bowl. I make the Cilantro Lime Chicken and this recipe, then serve over quinoa.

  14. I always double this recipe because everyone loves it, including my children!  This is in regular rotation in my house.  

  15. Ty for sharing this. I don’t cook often and saw the word quick so decided let me do this and man I was happy. I didn’t even have scallions or cilantro so I just threw in parsley and I used 1 small purple Onion instead of half an onion only. I also read u can substitute scallion with chives but I didn’t have those. It turned out great 🙂 I’m so proud of myself because I usually go hungry instead of cooking due to depression and low energy but this has given me energy. Love it I’m bookmarking this and I’m def gonna look around the blog. Xoxoxoxox tysm

  16. perfect! Thank you!

  17. This recipe was amazing! We had it with pulled pork, over rice. Everyone loved it!

  18. I forgot to rate this recipe with my previous comment and of course I give it 5/5 🙂

  19. Another winner with Skinnytaste. This is always a huge huge hit when I make it.

  20. This recipe is ridiculously tasty. I’ve always been looking into a way of making quick and easy black beans without much efforts and this is it. It’s on my bookmarks now. 

    A note for the people that got a soup. Patience is key. You need to let the flavours get to know each other and the water evaporate a bit. It will get to a perfect consistency. 

  21. Yum! This one is a winner and totally transformed black beans into something so so so flavorful like Gina wrote.

    I wanted to add more veggies and plus I don’t like to have leftover ingredients so I adjusted the recipe to the following (along with the rest of the spices listed):

    2 Cans of Black Beans (not drained)
    1 Red Bell pepper or Orange if that’s what you jam with
    1 Medium Onion
    Roughly 4 TB of Cilantro from the bunch (saved the rest of the cilantro bunch for the cilantro lime rice)

    The final result was a super quick and healthy side dish to some cilantro lime rice and paleo sausages + shrimp! Fulfilling and will forever be a staple in my rotation (:

  22. Not only a great recipe, but an easy to remember template for making quick beans! I’ve made it twice now (without cilantro because I forgot to buy it).

    First time, it needed a lot of salt to get flavorful. Second time, I used a lot more red pepper in the sofrito and a 1/2 tsp each of cumin and oregano. I probably simmered that down with salt for 10 minutes. I forgot the vinegar but it was delicious.

    Canned beans -> sofrito -> combine and reduce is a formula I’m going to come back to!

  23. I look forward to making this but I will be using dry beans in place of the canned Goya product which has 460 mg of Sodium in it. My rating is based on my expectations, I’ve yet to make this.

  24. Absolutely amazing! Super bright, clean, flavorful. Wow!

  25. Quick and easy! These have become a staple in my meal plan! They are filling, versatile and delicious! I cut down on the garlic and onion. I use them in everything from tacos and salads to grain bowls! 10 out of 10!

  26. When do you add rice?

  27. This recipe is awesome. The flavor profileus delicious!!. Followed it to the T but did not use food processor. Just diced everything small. Going to make it again tonight. Start by adding 1/4 cup of the 1/2 and adjust to ur likeness.

  28. Loved this recipe. The touch of acidity from the red wine vinegar took this recipe to the next level. I used green bell peppers as I didn’t have red. Made this to go with my arroz con Pollo and my fried plantains. Declared my Cuban staff member to be authentic and absolutely delicious. I will be making this again.

  29. This recipe was soup, not anything like the photo. Will not make again, will find a different recipe.

  30. Going to make this for a Graduation party. I will quadruple it. Is there anything I should be aware or any changes if I do this? Thanks!

  31. What a wonderful recipe. The beans are full of flavour. I will definitely be making it again! 

  32. Ok, I used this recipe to spruce up some black beans that I had soaked and cooked. It was absolutely delicious! I will definitely be fixing this again!

  33. Thank you!  So good,….had to sub fresh parsley, but can’t wait to try it with cilantro.  I did  take the lid off for most of the simmer to thicken, then served over rice.

  34. Easy, quick, full of flavor. A recipe that can make in a pinch to go with any number of things. Tonight I did 3 skinny taste recipes. The Cuban quick black beans, The Mexican cauliflower rice ( with addition of some chopped zucchini) and third the beef filling part of Columbian style Zucchini Rellenos ( as just a bit of ground beef to use up) Layered them Cauliflower rice, then beans then the beef and sprinkled corn cut of cob–and it made a great dinner.

  35. Why the added water? I ended up with soup. Cooking it down, but the beans may become mush.

    • On the water it says “if needed” So did you have enough liquid with just the liquid from the beans? I really don’t like to use the liquid from the beans because it’s too much sodium.

    • I agree Sarah. Did not turn out as expected.

  36. You nailed this! Try adding a pinch of sugar. Love how you respect tradition, yet add your own twist.

  37. Hello! I already have homemade sofrito, so roughly how many tablespoons would you say to use here? Thank you!!

  38. A quick and tasty recipe for canned beans when you don’t have time to cook dried black beans.  My Cuban black beans recipe came from an old-timer who moved from Havana to Miami during the 1960s. This recipe is pretty darn close, but you can make it even better with a tad more cumin and a scant teaspoon of brown sugar to balance the vinegar.

  39. This recipe is great! I’ve been making it about once a week for. the past year – it’s my go to recipe for black beans. It gives a nice and different flavor to the classic rice and beans. The vinegar puts it over the top for flavor. Thank you for this excellent recipe..

  40. P.s. mixed it in with rice.  Also, totally agree with another poster that these are even better the next day!

  41. This was amazing.  I added 2 more cans of beans and 1 can of Rotel. Also 3 slalks of diced celery. In the end I added diced green olives w pimentos.  This is a very forgiving recipe. You can make it as is or modify.  I topped it with plain Greek yogurt because I didn’t have sour cream.   HB sprinkled in some Cajun seasoning.  I will be living on this recipe.  Thank you so much!  I will be checking out more of your recipes for sure!

  42. This is so yummy! I’m new into incorporating beans in my diet because I never liked them until now. This is a new staple for sure! I did notice though that it’s still very watery after simmering for 15 and I end up cooking for more like an hour.. am I doing something wrong? I didn’t even add extra water the second time.

  43. I made these twice in the last week. I’m obsessed. I literally only want to eat these beans every day. 

  44. What a great way to spruce up canned beans!! Definitely a keeper! Quick and easy but tastes like theyve simmered for hours.

  45. Absolutely fantastic. Easy to make, full of flavor, and just great. I add caramelize bacon and onions first and add the rest, but I’ve done it the original way and it’s still delicious.

  46. I can’t believe how flavorful these beans were especially how fast they were made!  They taste like they were an all day process!  Will definitely make again.  

  47. Super fast and yummy! Great for a night where I don’t have much time for a dinner.

  48. Made these last night to go along with Lechon Asado. Quick, easy, and delicious. Just what I was looking for. Thanks.

  49. Easy and delicious. I’ll never eat plain black beans again. Thank You

  50. Our family loves good Cuban food and this recipe had that authentic flavor.   I made it as a side to go with chicken and yellow rice.

  51. Tried this before and it was delicious 😋. Will definitely make again. Super easy and quick to make. 5 🌟 🌟 🌟 🌟🌟.

  52. I have never eaten Cuban food before so I can’t vouch for how authentic it tastes. I can vouch for the quality of taste though. If you want something that tastes good and is flavorful, you found it. I turned mine into a chicken burrito with rice and the flavor was subtle when combined with everything else but when eaten alone or with just rice, it has plenty of flavor. I have never eaten anything with this flavor before so my taste buds got a treat. It will not disappoint.

  53. This was a great addition to the Cuban pork that I made tonight. I served it over white rice. Thanks Gina for you delicious recipes. 

  54. When do you add the cilantro? At the end?

  55. Some great beans! I used green pepper and soaked my own dry beans…..amazing!

    Just a friendly reminder that Goya is a poor company to support.

    • I agree with you about Goya. When I make this delicious bean recipe (or any other), I use organic beans, either dry or canned.

    • Why is Goya a poor company to support?

    • Cuban here. Goya is a fantastic company that makes quality products and that has employed thousands of Latinos.  We use their ingredients to make the beloved dishes of our country which many of us cannot return to. Just because the CEO made a statement in support of our current elected president does not mean it’s a “poor company to support.” Please take your political posturing somewhere else.

      • Toni – good on you! This is not the place for politics.

      • Toni, I have to agree with you on this. I personally can’t stand Donald Trump however, I am not about to let politics stand in the way of what I eat. I have been using Goya products for years and they are by far the best when it comes to Latino cooking. If they want to support someone as dangerous as Donald Trump for president, my not buying their products is going to change that. As long as they aren’t slipping me “the Kool-Aid in their products, I will continue to buy them.

  56. I tried your recipe last night and want to thank you for putting me on the right track for making an awesome cuban black bean dish.  I used all the ingredients you used but changed some amounts for taste and increased the time.  I really don’t like reviews that say the recipe shared was wonderful but I substituted this and that and whatever.

    Thank you so very much!  I appreciate your guidance!

    • Please tell me what you substituted. I am using green bell instead of red. But,as I’ m using 2 cans of beans, 6 T.cilantro seems too much !! And did u use fresh or dried cilantro. I’m new to cooking Cuban food, but want to get it right,to use often, thanks !

  57. I made this tonight for dinner. It was served over cauliflower rice. Absolutely delicious!! Thank you for the fantastic recipe!!!

  58. I didn’t make it to a T but I did go based off this recipes and it still came out really great

  59. I haven’t had this since i lived in Florida. A Cuban woman made it for me and it was delicious, this taste just as good. Will definitely make again. Couldn’t be any easier.

  60. I made this and it is fantastic.  I simmers till it was thick, served with 1/2c brown rice. I plan to make this a lot more often. ❤️

  61. My parents are Cuban and I do. It live in Miami anymore. I miss my Cuban food so bad but up North the few Cuban restaurants are expensive and not the most authentic. So I have to make my own. These black beans hit it right on. Wow the flavor. I can have them all by themselves. Next time I have to make a double batch bc this was not enough. 

  62. Have made this many times and serve with fresh chopped onion and Spanish olives on top. So many of my rotational meals come from Gina and Ina. Their recipes and instructions are pretty much foolproof.

  63. This recipe was quick & easy to make and tastes delicious. My husband loved it too. Will definitely make it again.

  64. is there an alternative to the red wine vinegar that can be used? or can it not be added without it impacting the flavor too much? thank you.

  65. Would it be possible to use this recipe with red beans instead of black?

  66. I’m not sure how I’ve never reviews this recipe! I’ve been making these beans for years, for all kinds of reasons. One of my favourites is to eat it as a healthy main dish over rice. I absolutely love the flavour and how easy it is to make!

  67. I have a bag of black beans I’m trying to use up. Can I prep the dried beans and use them for this recipe?

  68. Pretty darn good. Will make again. As good as it gets. Thanxs

  69. Any tips for storage if we make ahead? How many days do you think they keep in the fridge?

  70. I just made these tonight, and they’re fantastic.  I have been craving Cuban food since my trip to Miami last month and these were exactly what I was looking for!  Quick and delicious!  Thanks for the recipe, I’ll be making them again.

  71. These were amazing. Definitely making them again. We had the pork permit, the cabbage slaw and beans. Everything was fantastic!  My seven year old loved it,

  72. I usually don’t like black beans and skip them for my recipe but decided to give it a try to go with the carnitas. But oh my gosh ist was worth making! So very very delicious!

  73. Are you supposed to use a slotted spoon to drain the beans in this? Or do you use the liquid also? Can’t wait to try it! 

  74. I am Cuban and grew up on black beans and rice and these are better than Mami’s…shhhhh don’t tell her. Amazing! Constantly requested by family.

  75. Yummy but not sure if its healthy to put bean water in from can.

  76. Just wanted to say that I made this last night and I’m craving it again today! It was so easy to make and we all went back for seconds. I made it exactly to the recipe, and added a sprinkle of some Epazote seasoning I had from Penzeys (had bought it on a whim and never used it – it says it’s used typically in bean recipes)


  77. I make this all the time. It’s so easy and so yummy. It’s great to make ahead and use for lunches for the week. Your recipes really are the best. I never doubt that they will be delicious, you’re the only blog I can 100% count on. Thank you!

  78. These are always a hit in our house! This time I did not have any scallions so I substituted one jalapeno (seeds removed) in their place and it gave it a nice bit of heat, without being overly spicy.

  79. Gina-this is the black bean recipe I have been searching for! My 5- and 7-year old boys ask for seconds when I make them — and they turn their noses up at the black beans at most Mexican restaurants. Thank you!. It has changed dinners around our house (especially Meatless Mondays!) Anytime I can get a healthy source of protein and fiber into them I’m thrilled!

  80. I love this recipe. It is fast and easy and hands down the BEST black bean recipe I have ever made.  The addition of red wine vinegar is genius.  I have always drained and rinsed my Beans – big mistake.  Thanks.

  81. Made this tonight. It was so good!!  I love your recipes. So often when I look up a healthy recipe somewhere it lacks in flavor but this was delicious!  I wish I had doubled the recipe so I’d have some leftovers. I’ll know better next time!

  82. I’m making this right now and it looks delicious but awful sleep stupid I’m wondering if I should strain it any suggestions?

  83. so easy — we make these all the time and it’s really helped get more beans into our diet.

  84. Gina….this is probably a really silly question, but if I wanted To make these ahead of time for entertaining, would you prepare them just like the re pie and then just keep them warm in the crockpot?   Would they dry out?  Thank you! 

  85. Pingback: Weight Watcher – Quinoa Huevos Rancheros Bowls – Weight Watcher Recipes Id

  86. I think better at the end to, after the initial simmer, uncover and boil away the water until it’s got a less soupy consistency. That’s just me, though.

  87. Pingback: Mojo Pork and Cuban Black Beans Instant Pot – For the Love of Food and Life

  88. can you sub balsamic vinegar for red wine?

  89. First time I commented in a blog! I really enjoy it. You have an awesome post. Please do more articles like this. I'm gonna come back surely. God bless.


  90. I used the dried beans, because they are more bang for your buck, and you get a whole pot full of beans. Left overs are great in a flour tortilla for a breakfast burrito, as I am not a typical breakfast eater, and it starts my day with protein! Other than cooking my beans from scratch, I followed the recipe, and just bumped up the ingredients a bit, to add for the extra amount of beans. Great Recipe!

  91. Hi Gina,
    I was just comparing this recipe to your Brazilian Black beans, and was wondering why this recipe is 1/2 cup for 3pp, whereas the Brazilian black beans is 1 cup for 3 pp – I would have thought the Brazilian black beans were higher in points because they have the smoked ham? Are they lower in points because you start with dried beans? Are canned beans higher in points.

    Sorry if I am missing something, just a little confused! Thanks for clarifying (and for the great recipes!).


  92. Hi, Gina, you are absolutely right! Never, ever, drain black or red beans in Cuban cooking. If people are worried about sodium, they can buy low-sodium canned beans or make dried black beans.The best way to add water to black beans is to use the empty can of beans and take advantage of any liquid left in the can. Cuban black beans are moist – not soupy – but they should have a thick liquid sauce. The sauté of onions, peppers, and garlic (called "sofrito" in Cuban cooking) is what adds flavor to black beans and many other Cuban dishes. Traditional Cuban black beans are made with green peppers. We usually saute no less than 5 minutes. Traditionally, dry white wine and white vinegar are added. I usually omit the white wine because my husband was a diabetic, but don't skip the vinegar – 3 tablespoons. I use white wine vinegar or apple cider vinegar, since I don't use wine. Do use oregano and cumin, but cilantro is only used as garnish when serving. The bay leaf goes in whole and is removed before serving.I also use onion and garlic powder to increase the flavor. I cook the beans 30 minutes to an hour. Beans made the day before, refrigerated, and reheated with a little water or chicken broth have a great deal more flavor. Drizzle a little olive oil over the beans before serving. Also agree that white rice is the rice of choice. Basmati or jasmine rice work well too. I've tried it with brown rice, but it just doesn't work for me – it's just not how Cubans eat black beans. There is a great website called Three Cuban Guys in Miami that has authentic Cuban recipes in English. They address the issue raised in one of the comments in your Congrí recipe. Congrí vs Moros con Cristianos. I realize that the goal is to adapt recipes to make them low calorie, so I understand, just adding my two cents of experience and native knowledge.
    –Cuban Mama struggling to cook Cuban food in the Deep South.

    • Awesome! And I agree! I love Cuban food, eat it every chance I get, especially in Miami. Being half Colombian, we never drain the beans if serving over rice.

  93. Made this (and the rice) for a Mexi theme potluck and loved it myself. Will make again. I didn't add any water 'cause I like it thicker.

  94. I just made this with the cilantro lime rice. Sooooo good! I'm not the best cook, but to my amazement, the meal came out just as good as the rice and beans at my favorite Cuban restaurant!

  95. Is the bay leaf an important part to is recipe? If so, do you leave it whole or chop it up? Do you take it out before serving? I've never used bay leaves in my cooking so I'm a little confused.

    Thank you.

  96. We are big bean eaters in my house!

  97. This is exactly how my Cuban mother inlaw makes black beans.

  98. These were pretty good. I didn't have the red bell pepper, so I just left that out. All in all, not bad.

  99. Make this for a friend who talked about Black bean she had in Costa Rica. She missed them so much I decided to make something close to it using this recipe. I made them for her, and she loved them. She said that they were just like the ones she had when she was away. Thank you so much for such a wonderful meal!

  100. Hi Gina! I love your website and your recipes! I have made these beans twice. The first time I didn't add the water (just forgot) and I didn't have onion on hand to add. I liked it much better this way and thought it had a lot more flavor. Just a tip for those who want to make them 🙂 I've used them in burrito bowls with your carnitas, corn salsa, and cilantro lime rice. I have used them in a Mexican layer dip (with the leftovers) And I have ate them over whole grain pasta. Yummy and so versatile!

  101. I have made a dish like this for a few years and love it as is! To please my meat-loving husband, we add in sliced smoked turkey sausage and top with hot sauce and cheese. This has been a go-to website for my weekly meal planning and I have reccomended it to all my family and friends. Love that I can find most of the ingredients at my grocery store!!

  102. I'm wondering if anyone has had a version of this with coconut milk? My friend from Haiti makes a version that Is amazing but she is a cook that doesnt use recipes so she can't really tell me what she does. All I know is she fries up some shallots and black beans in oil, then must add some sort of seasonings with water and coconut milk and rice. The pot sits on the stove for an hour or so. Would love to know if anyone has a more specific recipe for this? It's so good!!

  103. this was incredible. (when cooking, i cut back on the cilantro a tiny.) but seriously, this was incredible.

  104. we love this recipe. Even my 5yr old loves this. We use the beans in place of beef for tacos and I like to make a taco salad with lettuce, beans, tomato, cheese and avocado. If we have them in the house top with some tortilla chips. Great recipe. Chipotle is my absolute favorite and I have missed it since moving to Canada and the rice is a very close match in my opinion. Brown rice does not taste as good though.

  105. Just made this for the first time and it was a hit with myself and my husband! Great recipe!

  106. Black beans are really hard to find in Australia so I made this with red kidney beans instead. I'm sure it would be 10x better with the black beans but it was pretty good with the red kidney beans.

  107. I just found out I LOVE black beans!!! Really I JUST found out!
    Searching your site fore more recipes with them! This is top of my list!

  108. I made these with canned low-sodium Bush's black beans. I followed the recipe to the letter and they turned out very bland. I added some spices, but the beans themselves didn't absorb any of the good flavors. I think I'll stick to full-sodium and just enjoy a smaller portion. Thanks for posting!

    • I would say skip adding the extra water, I did that by mistake once and it had a much better flavor. I've made it exactly as written as well. It's also just fine without the onion.

  109. Hey Gina – we made these black beans last night with the slow cooked pernil…I cooked the black beans in the crockpot, just threw all the ingredients in there and let it sit for 4 hours on low and they were so yummy! We served everything with rice, cheese, scallions, red onions, tomatoes and sour cream – we had the family over and everyone loved making their creations =) Just another AMAZING recipe of yours!!

  110. Gina – I just made your slow cooked pork carnitas, these black beans and the lime cilantro rice for dinner. My husband raved, I raved, we're still raving – this is better, in our opinion, than what we get at Cuban restaurants down here in Florida. Thanks so much for your website – you and your recipes are brilliant. 🙂 I'll be trying many more!

  111. Hi Gina,

    I love your recipes and your presentation my mom recently was told that she needs a heart valve repair and I love your recipes and I know that your recipes don't all show the sodium content. How can I figure it out? Help thanks and have a safe and wondeful New Year!

  112. This was crazy good!!! I made it last night with the Cilantro Lime Rice as is pictured, only insead of white rice, I use the long grain brown rice. I loved it, and my ten year old son ate his share as well- I will definitely make this again! Healthy, quick, very filling and inexepensive! A real winner!!

  113. I had Cuban style black beans on my mind, but very very little time. I knew just where to go for a recipe. As always Gina thank you for such a quick and nutritious dish. It is delicious!

  114. I made this last night with the Cilantro Lime Rice and Garlic Lime Marinated Pork Chops! It was heavenly! This recipe will now be in heavy rotation! I love this site.

  115. Since trying this dish, it has become a weekly item on the menu! I do not add the water, i found that it makes it soupy. I am not sure if it affects the points plus, but it will remain on the menu. Me and the husband absolutely love the dish. Thanks Gina!

  116. i followed recipe to the t it turned out like soup what went wrong.should it be thick or soupy?

  117. N, Love Miami!

    Emily, a vegetarian who cooks meat! I'm so glad you all enjoyed them!

  118. YUM YUM YUM!!!! I made this last night with the Cilantro Lime Rice and also made the Chicken Ropa Veija for my hubby (I am vegetarian, but he is not) and Oh. My. Gosh. was it delicious!

    Gina, thank you so much for taking the time to create all of these incredibly delicious WW recipes. I have made about 10 of your recipes so far and each one has been ah-mazing!!! The best part is I can plan dinner without fear because I KNOW whichever recipe I make will be delicious! Thank you for this blog. You have made eating healthy even easier 😀

  119. This is a superb recipe! We had it last night for dinner and everyone loved it. My kids and my husband gobbled them up. I am from Miami and have missed my Cuban black bean. This helped my craving. Will definitely make again and again! Thanks!

  120. Simple and delicious! I also rinsed the beans and added low sodium chicken broth instead of water. YUMMY!

  121. Brooke, I never liked beans, so I really had to add tons of flavor for me to like them. Thankfully I love them now!

    Cynthia, yum!

  122. These were so yummy. I had it with some fresh queso and a flour tortilla (a real one). I'm even taking some to my friend at work for lunch tomorrow! I can't wait to make it again.

  123. This was soooo good! I don't ever want to eat plain black beans again!

  124. Glad I could accomodate! And thanks for sharing all your favorites!

  125. Thanks, Gina, for providing guidance on my freakish need to rinse canned black beans.

    So many people say they want to try your dishes, so I thought I'd pass along feedback after actually making one…

    I just made the Cuban Style Black Beans for dinner and my husband loves them! The only thing I altered was the water. I had some leftover chicken stock, so I tossed that in instead. Very easy and very quick.

    We've tried the following with great success: Buffalo chicken dip (super bowl must-have!!), asian drumsticks, pumpkin spread, pork chops with dijon herb sauce (fantastic!) crock pot santa fe chicken. Each of these make regular appearances at our dinner table.

    Thanks so much, Gina, for being our culinary guide!

  126. This was a fabulous way to doctor up canned beans!!! LOVED IT with the Lime Cilantro rice and the Pernil!!

  127. This was AWESOME! Probably one of the most flavorful black bean recipes I've tried. I had to use dried cilantro. I increased the garlic. This paired fabulously with grilled chicken tacos. Keep the recipes coming!

  128. Made this last night with the rice recipe you posted… got a can of fresh corn and some other toppings and my hubby and i loved it. the beans are awesome!

  129. This is one of my favorite quick dinners! I actually learned the recipe originally from a Cuban friend and my non-vegetarian family fell in love.

  130. Debbie, I personally would not rinse the beans, I only rinse them if using in salads or eating cold. But if you must… Add more water, maybe 1/2 cup more? And simmer a few minutes longer.

    Lisa, glad you liked them, and I assumed everyone makes their beans like this!! I almost didn't post this but husband insisted!

  131. Gina you are the BEST!
    I just made this, well I"m eating the dish as I write this .. Sooooooo good…
    I love wraps so I took a couple of the ww wraps and put some rice/beans added cheese and sour cream and SO GOOD! As someone who is trying to cut back on meat, I love this and would have never in a million years thought of making black beans this way..
    Thanks so much!!

  132. Hi Gina,

    I've tried a few of your recipes and each has been a hit at my house!

    One question for you – suppose I'm a freak about rinsing canned black beans, what adjustments would you make for the recipe? Add a cup of water?


  133. I made this last night, along with cilantro rice. It was soooo good! In fact, I'm eating the leftovers for breakfast right now. It's even better the next day. I added some avocado slices to the top of this dish. I will double the recipe next time so my non-vegetarian hubby and son can have it with grilled chicken. Thanks for sharing this delight! My daughter and I love it!

  134. Melissa, my husband who loves beans would agree with your chef friend! Thanks for leaving a comment!

  135. I am meant chef.

  136. As always, sounds great. I made cuban beans in the crock pot that turned out great (using dried beans)


  137. Just made this tonight for company with grilled chicken. Yum! My friend who is a chief said they were restaurant quality and asked for the recipe! Thanks Gina!

  138. My nutritional info was off, I just updated points to correct number, 3 points plus.

  139. Our leader said that we were NOT to count the "free" foods when making a recipe. She said to only enter the foods that had points in the Recipe builder….to leave out 0 point foods because even though they have calories, fat, etc WW has determined them to be "free".

  140. Dalis, you could leave the vinegar out, I don't think red wine works.

    Cookingmommy, I calculate all the nutritional info, even 0 point ingredients, then plug the final numbers into my WW calculator. Even though some ingredients are zero, they still have calories. And sometimes they are only 0 depending on how much you use. But I will double check my points to make sure there is no error.

    Welcome Julie!

  141. Yup – that would be quick and delicious – I had no idea it was Cuban… but, great photo.

  142. I adore black beans – these look great!

  143. I don't know what took me so long to find your blog but I am sure glad that I did! I've been WW lifetime for 14 years and just want back to check in with the Points Plus system. I love it! I can make something new each and every day with all of your awesome recipes here. Just came back from the grocery store and will be trying Crock Pot Santa Fe Chicken, Crock Pot Chicken Chili and Chicken Pot Pie Soup for the first ones that i try out. I see a connection here..Thanks so much!

  144. My 4 year old son is a huge fan Chipotles black beans and lime-cilantro rice. We are moving this summer to a small town (without a Chipotles). I'm so glad I'll be able to make this at home!! I'm trying both recipes tonight!

  145. I'm a huge fan of all black bean dishes, brings back happy memories of traveling in Costa Rica. I've never not drained canned beans, I bet it keeps lots of good flavor in. Great idea! Can't wait to try this!

  146. Gina, this looks delicious! I love black beans. My question is: how did you come up with 4 points per serving? Black beans are only 1 point per 1/2 cup and the only other ingredient I see that isn't "free" is the olive oil and that's 4 points for a whole Tbsp. I am figuring 2 points at most for 1/2 cup. This is how I always figure in my recipes. Do you count the total calories and fat and fiber even if you have 0 point ingredients? Thanks. I am using old points, by the way.

  147. gina, thanks!!!! My hubby likes the black beans but I keep treating them like red beans and he says it doesn't test right, so I'll try your recipe.

    One question, is red wine a good subs for the red wine vinegar? Or should I use a bit or red wine AND vinegar… no red wine vinegar in the house.

    — dalis

  148. So funny you are all asking for the dry bean method, every time I post a bean recipe with dry beans I get asked how to make it with canned beans!

    If you use dry beans, 1 cup dry will give you about 2 cups cooked.

    Lisa, I'm not too familiar with Simply Filling, I wouldn't want to make an error.

    Matt- I should mention I also have a baked tostones (plantain) recipe, great with black beans!

  149. Gina, I'm sure you caught the misspelling in delicioso by now. This looks great and because it uses canned beans, it seems much easier and faster than with dried beans. Definitely gonna try it. Thx

  150. this is great! i love your recipes! keep posting 🙂

  151. Thanks for sharing this recipe! I live down the street from a Cuban sandwich shop and their black beans and plantain chips are to die for! I think this recipe might come close to theirs, so I'm excited to try it.

    I think I'm going to try to use dry beans to make it, and just save about 1/2 cup of the bean cooking liquid to use.

  152. Do you know how to translate canned beans to dry ones? So, what quantity of dry beans to make one can of pre-cooked beans? I'm sure this is obvious and maybe I'm just covered with a brain cloud this morning. Sounds delicious though. Since we all think cilantro tastes like soap in this house, I think I will try a mix of mint and parsley or whatever looks fresh at the store.

    • Not sure, but you can make extra and save he rest for another meal.

      • This will help convert dried beans to canned amounts. I had dried, not canned, so I’m using 1.75 cups cooked beans, drained (but I’ll reserve the liquid).

  153. Hi Gina, Love everything I have tried so far. Made the Pernil twice already and everyone loved it. I was wondering, so many of your recipes have all power Foods in the and can be marked as a Simply Filling Technique (old Core) recpe would you consider making a secton for those kinds of recipes for those of us doing Simply filling. If not I am still loving all you do and I tel everyone about your site.

  154. This sounds great! I love all the flavor boosters you've added, and I bet the cilantro is perfect in there. 🙂

  155. This looks wonderful! I am going to make this tonight. I really appreciate all the recipes. It makes WW easier. I wish your were my neighbor!:)

  156. This looks great, but I would have to drain them or use dried beans that I have cooked. The extra sodium in undrained canned beans is too much for my diet.

  157. Thank you for keeping the old points system too.
    I have tried the points plus system and am having trouble with it.

  158. This looks so so amazing! I am hungry now! hehe



  159. Yes, 1 15 oz can of black beans, do not drain.

    Melissa that was a mistake, thanks for noticing! Updating now!

  160. Hi Gina, I've been trying to cook a few different latin recipes in the last little while, this one will definately be tried in our house. Have a great week.

  161. This looks great! I am going to have to try this with the pork Barbacoa soon in my line up, thanks for sharing.

  162. This sounds great. My family loves beans. I especially love black beans. The only downfall is the after-effects it has on my husband! hahaha! 😉 I will add this to a future meal plan of mine though. thanks for sharing!


  163. Is that a can of black beans? Drained?

  164. Mmmm…I love black beans and rice! Looks good.

  165. omgggg yessssssssssssss

  166. Vegetarian, delicious and easy… that's my kind of recipe!

  167. Oh, I need to get myself to the store!!! Looks awesome!!

  168. Do you start with canned or dry beans?