Cuban Style Red Beans

Ingredients

Beans - We use dry small red beans for this recipe.

Oil - Olive oil or another oil suitable for sautéing.

Produce - Onion and garlic create the sofrito, the flavorful base of many Cuban dishes. To learn more, check out our sofrito recipe.

Seasonings - Salt, oregano, cumin, black pepper, and tomato paste season the sofrito and add rich flavor.

Meat - Smoked pork gives the beans their signature flavor. We use sliced ham shanks, but ham hocks or a meaty ham bone work just as well.

Liquid - Water and chicken base create a rich, flavorful broth as the beans simmer.

📖 See the recipe card for quantities and preparation.

Soak the beans

Sort through the beans and discard any damaged beans or foreign objects, such as small stones. Rinse the beans well under cold water.

You can soak the beans using either the quick-soak or overnight method.

Quick soak: Add the beans and 6 cups of water to a large pot. Bring the water to a boil and cook for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Drain, rinse well, and they're ready to use.

Overnight soak: Place the beans in a large bowl or pot and cover with 4 cups of cold water. Let them soak overnight. Drain, rinse well, and they're ready to use.

How to make Cuban style red beans

Heat the olive oil in a 10-inch skillet (preferably nonstick) over medium heat. Add the onion and cook for 3 minutes, stirring frequently.

Add the garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 to 2 minutes, stirring constantly. Remove the skillet from the heat.

Add the soaked beans, 10 cups of water, the ham shanks, the prepared sofrito, and the chicken base to a large pot. Stir well to combine.

Set the pot over high heat and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Keep it at a gentle simmer, adjusting the heat as needed.

Remove the smoked ham shanks and set them on a plate or cutting board to cool.

Cover the pot and continue cooking while you chop the ham.

When the ham is cool enough to handle, remove the meat from the bones. Discard the bones and any large pieces of fat. Chop the ham into bite-sized pieces and return it to the pot.

Continue cooking, covered, for another 15 to 20 minutes. Test a few beans to check for doneness. If they're still firm, cover the pot and cook for another 30 minutes, then test them again.

Once the beans are tender, uncover the pot and continue cooking until the broth thickens to your liking, about 35 to 55 minutes. They'll continue to thicken as they cool, so don't reduce the liquid too much.

Keep the beans at a gentle simmer, adjusting the heat as needed. Stir occasionally at first, then more often as they thicken to prevent them from sticking to the bottom of the pot.

Taste and season with additional salt, if needed. Serve with white rice or crusty bread, if desired.

Storing and reheating

Red beans make great leftovers. Many people think they taste even better the next day after the flavors have had more time to develop. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

For longer storage, let the beans cool completely, then transfer them to freezer-safe containers, leaving 1 to 2 inches of space for expansion. Freeze for up to 3 months for the best quality.

Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. If the beans have thickened, stir in a splash of water or broth until they reach your desired consistency. Individual portions can also be reheated in the microwave, loosely covered, stirring halfway through.

According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit U.S. Department of Agriculture and foodsafety.gov.