Quick and Delicioso Cuban Style Black Beans

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These are my quick and easy Cuban Style Black Beans recipe 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, Barbacoa Pork, Slow Cooker Pork Carnitas, Slow Cooked Pernil, and Pollo Sabroso, to name a few.

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 add this to enchiladas, tacos and more.

Ingredients for these easy black beans

This black canned beans recipe uses just a few ingredients to make a flavorful side or main dish in minutes. It’s super easy to whip up!

  • Canned black beans: Canned black beans, find the best brand that works for you, I like Goya and don’t drain or rinse.
  • Onions and Scallions: I like to use both, but if you only have one, just use more of it.
  • Garlic: Adds fresh garlic for best results. I buy them peeled to save time.
  • Red bell pepper: just a little goes a long way for flavor
  • Cilantro: cooks out, so if you’re worried about it tasting soapy, it won’t
  • Cumin, Dried Oregano and Bay Leaf: for seasoning
  • Red Vinegar: a little added at the end brightens them up

black beans and riceblack beans and rice

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black beans and rice
Print WW Personal Points
4.73 from 72 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. This is the best black bean recipe I’ve ever tried. Such great favor and it was super easy to make. I added the water like the recipe said, and there was a lot of extra liquid in the pan, but I just used a slotted spoon to serve, and it worked perfectly.

  2. These beans are the best I have ever eaten! I made a double batch to have enough for lunch tomorrow, sad to say there are none left. Definitely will put this recipe into my regular rotation. Thank you for a delicious and easy recipe. 

  3. Awesome! Served with Cuban sandwich’s 

  4. Love this dish. I omitted the water and served it with a dollop of plain greek yogurt and a squeeze of lime. Delicious. Consistency was great.

  5. I’m not a huge fan of beans but my husband is so I gave these a try and with the addition of a little finishing salt, these were delicious!  I cooked them UNCOVERED based off other comments about them being too watery and I 100% agree. Despite cooking them for an additional 15 minutes the liquid still didn’t reduce enough for my liking. Maybe next time I will add less water. Nothing a slotted serving spoon couldn’t fix though. 

  6. Mine turned. out like soup, not at all like the picture.  Others have commented on the same result.  Any suggestions?

  7. We put these in breakfast burritos with a little cheese and scrambled eggs. All 3 kids from 8yrs to 18months DEVOUR them and ask for seconds. So good!

  8. Really like the flavor of these. I do have a question for anyone-are they supposed to be soupy? With the water and cooking covered they don’t get at all thick. Flavor great however, but would be hard to serve on their own without a grain or something.

  9. This tasted like it simmered all day. It packed a flavor punch. I used low sodium black beans and I did not use any water. Followed recipe from there. Quick, simple and easy for a side for dinner or lunch.

  10. Does the cilantro cook with the onion, garlic, and red pepper or go on top, after it is cooked?

  11. 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.

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

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

  14. 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.

  15. 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!

  16. Easy, good and nutritious.

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

  18. 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  🙂

  19. Tasty. Thanks a lot