Turning a couple of cans of plain black beans into quick Cuban style black beans is easy. Black beans, or frijoles negros in Spanish, are a staple in Cuban cuisine. With this shortcut recipe, we skip the hours of soaking and cooking and start with canned black beans instead.
What's great about this recipe
- Quick shortcut - Starting with canned black beans eliminates the soaking and long cooking time required for dried beans.
- Easy to find ingredients - There's no need to look for Cuban-style canned beans. Plain canned black beans work well because we add the seasonings ourselves.
- Easy side dish - White rice and black beans are a regular side dish at my house, and this quick version makes them easy to put together for a weeknight meal.
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Budget Check
- The full recipe is about $4.00-$5.00
- Per serving (6 servings): about $.67-$.83
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
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The seasoning blend is simple and made with easy-to-find ingredients. Garlic, onion, oregano, and cumin are all seasonings used in traditional Cuban sofrito. Here we use the dried and powdered versions to add Cuban-style flavor to plain black beans.
Ingredients you'll need
Canned black beans - Plain canned black beans work well since we're adding our own seasonings. Do not drain. Keep the liquid because it is used in the recipe.
Oil - Extra virgin olive oil adds richness and helps give the canned beans a homemade taste.
Vinegar - Red wine vinegar adds a little acidity that works well with the olive oil and seasonings.
Seasonings - Garlic powder, dried oregano, onion powder, cumin, black pepper, and salt give the plain black beans their Cuban-style flavor.
📖 See the recipe card for quantities and preparation.
How to make quick Cuban style black beans
Add the black beans with their liquid to a saucepan. Add the olive oil, red wine vinegar, garlic powder, oregano, onion powder, salt, black pepper, and cumin. Stir well to combine.
Cover the saucepan and bring the beans to a simmer over medium heat. Once simmering, lower the heat to medium-low and cook for 20 minutes to let the flavors come together.
Keep the beans at a simmer, adjusting the heat as needed. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
Serve with white rice and garnish with chopped parsley, if desired.
Recipe tips and notes
- The consistency of canned black beans can vary quite a bit. Some have more liquid than others, so the finished beans may be thinner or thicker. Cuban style black beans can range from soupy to thick like a stew. I prefer them on the thicker side, but it's a matter of taste.
- If the beans are too thin after cooking, uncover the saucepan and let them simmer for a few more minutes so some of the liquid cooks off. Stir often, especially as they start to thicken.
- If the beans are too thick, add water 1 tablespoon at a time, stirring after each addition, until they reach the desired consistency and are warmed through.
Serving suggestions
White rice is the classic choice for Cuban black beans, and together they make a great side for just about any Cuban meal. They're also delicious served over seasoned rice if you want a little more flavor.
For a traditional meal, serve the rice and beans as a side dish with bistec de palomilla for a quick weeknight meal. For a special occasion, serve them with Cuban roast pork (lechon asado). They're also great with ropa vieja or our simple Cuban-style pork chops. Add a side of fried sweet plantains too for a satisfying meal.
Storing and reheating
Store leftover black beans in an airtight container in the refrigerator for 3-4 days.
To freeze, transfer the beans and their liquid to an airtight, freezer-safe container, leaving room at the top for expansion. Label and date the container and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat the beans in a saucepan over medium-low heat, stirring occasionally, or in the microwave until hot. If they've thickened during storage, add a little water as needed to loosen them.
Food safety: Do not leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed these quick Cuban style black beans, try some of our other Cuban bean recipes. Our potaje de lentejas (Cuban Lentil Soup) combines lentils, smoked ham, vegetables, and traditional seasonings for a hearty soup. For another shortcut recipe, try our chickpea soup (sopa de garbanzos), which starts with canned chickpeas to save time. Or make a pot of Cuban red beans for a traditional bean dish made from scratch.
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📖 Recipe
Quick Cuban Style Black Beans
Ingredients
- 2 (15 ounce) cans Black Beans, do not drain
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Onion Powder
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Cumin
- Chopped Parsley for garnish - optional
Instructions
- Add the black beans with the liquid (do not drain) to a saucepan.
- Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
- Cover the saucepan and bring the black beans to a simmer over medium heat.
- When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
- Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
- Serve the beans with white rice and garnish with chopped parsley, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Pam
What an easy delicious recipe. I have made it twice already. Thank you.
Elizabeth Rodriguez
So happy to hear you enjoyed it! Thanks for stopping by.
Deana
This is one of my favorite go-to recipes! It’s quick and so yummy. I even add a can of hot rotel to kick it up a notch. 🙂
Tracy
Had my 4 year old grandson help me make these very yummy beans. Served with yellow rice and garnished with chopped Vidalia onion. The 4 year old ate every bite.
MJ
Holy smokes! I have never made Cuban food before. I’ve only used black beans as an add-in for Mexican dishes. I had some Mojo pork left-over from Cuban sandwiches last night and needed meal-prep boxes for this weeks lunches. I made these as a side. These are DELICIOUS!!!! I’m now sitting here eating a whole bowl of them. SO GOOD!!!!
Patte
i just made these, delicious
Ken LaBriola
Your recipe was fantastic. I did a little adjustment to make it a total meal. I sautéed a small chopped onion. I added one pound of ground beef and let that brown, and added a small chopped green pepper and one small can of tomato sauce, 1 teaspoon of cumin and 1 teaspoon of oregano and 1/2 cup of chopped olives ( you can buy them in the store) and let that simmer for about 20 minutes. Its ready to serve. First, I placed the ground beef mixture on the plate, on top the beef, I added the rice and lastly, I topped it off with the black beans. I typically serve this with some lime tortilla chips. Its a whole meal.
Elizabeth
Hi Ken, Sounds delicious!
Kim B
This was fantastic and so quick and easy!!! The flavor on these black beans is so good. We plan on making more and using in quesadillas, tacos, over rice and in salads. Thank you! I shared with my college kids who like simple recipes, and my son made it that night. He thanked me profusely for giving him something he can change up his go-to meals with.
Elizabeth
Hi Kim,
That is great to hear. So happy you all enjoyed it.
Alisha Tasli
Hi do you keep the beans covered the whole time ?
Elizabeth
Hi Alisha,
Yes, keep the saucepan covered.
David Wooff
Could I replace the garlic and onion powders with the original fresh items? If so, then what amount? We use the overnight period to soak beans and pulses so little time wasted.
Elizabeth
Hi. You can replace the powdered ingredients with fresh, I would do a small onion and 2-3 garlic cloves (depending on their size) but you can adjust to taste. If you use fresh ingredients they need to be sautéed first in a little olive oil or oil of your choice before adding them to the canned beans.
Debbie
I like these very much. The recipe is very easy and fast to make. I made soft tacos with them. Next time I'll put with white rice. I plan on making these often. Thank you for sharing your recipe!
Elizabeth
Hi Debbie,
I'm glad you enjoyed them!
Gima Salinas
Hey! I used this recipe with beans made from scratch and it turned out amazing! I wanted to let you know a trip I learned recently, I love all kinds of beans and I frequently make brown beans and pork and black beans and rice and garbanzo beans. Turns out you can throw in a little baking s soda during soaking or cooking and for me it did the trick amazingly! Even once when the black beans were stuck hard. Anyways thought I'd tell you but you're right it is usually a half a day very time-consuming. I'm going to checke out other recipes by you!
Elizabeth
Hey Gima, thanks for the tip, I will have to try it out. Black beans are hit or miss that is why I usually go with canned. I'm glad you like the seasoning though. Thanks for stopping by!