For my first blog post EVER I thought it would be fitting to share my family's Cuban black beans recipe. This is the HOLY GRAIL of black bean recipes! It comes from my great-grandmother Abuela Mercedes, who was the epitome of a classic Cuban Abuela.
UPDATE: I now have a recipe for QUICK Cuban Black Beans if you're short on time!
I am part of the first generation in our family to be born in this country, so when I tell you that this recipe is authentic, it's about as authentic as they come!
Everyone should have a good black bean recipe. Aside from being delicious, they are so versatile! You can eat them on white rice, you can eat them alone as a soup, on tacos, in a salad, I could go on but you get it...they're great on anything! Even my 1-year-old son will devour a pile of these beans!
So with all that said, here it is in all its glory. THE BLACK BEAN RECIPE:
Now, these Cuban black beans do take some planning ahead and do take some time. But I promise they are worth it! I like to make them ahead and freeze them in smaller batches to use as needed. As a matter of fact, the photos I have for this recipe are a double batch. The recipe I'm sharing is for a single batch but I figured if I'm going to take the time to make them, I might as well make a lot!
- The first thing that you need to do is soak your beans the night before you are planning to make/eat them. I use a 12 ounce pack of dry Goya brand beans. Soaking helps soften them and allows them to cook in less amount of time. So add your dry beans to a heavy bottomed pot LIKE THESE and add enough water to cover them (about 2 or 3 cups depending on your pot size). Let them soak over night or at least 12 hours. I usually end up soaking a little longer since I make them the next evening.
- After your beans have soaked all night they will have absorbed most of the water and look like this.
- When you are ready to cook them, add 5 cups of water to the pot and half of a chopped green pepper. Save your other half for later in the recipe. Bring the beans and the green pepper to a boil and then reduce your heat to a simmer for 60 minutes stirring frequently. If you notice that your beans are absorbing a lot of water, add 2 cups of water and continue to simmer. When you boil the beans for the first time, they will suds up a lot. No need to worry, it's totally normal 🙂
- While your beans are cooking, go ahead and chop the other half of your green pepper, your onion, and 2 large cloves of garlic. By the way, that scooper/chopper thing in the picture below is a life saver. It saves you from having to lift your cutting board and try to aim things into your pot. It scrapes up left over crumbs, smashes garlic, and you can chop with it too! Mine was given to me and I don't think it's sold anymore but HERE'S a link to a bunch of others that will do the same job - they are totally worth buying!
- After your beans have been simmering for 60 minutes, you can go ahead and bring out a separate small skillet to cook your onions, garlic, and green pepper. Heat your skillet to a medium high heat and add 3 tablespoons of olive oil. (Also, you can leave your beans simmering while you do all of this even if it's past 60 minutes)
- Once your skillet is heated, add in your remaining half of the chopped green pepper, and ¾ cup of chopped yellow onion. I used a red onion in these pictures because I had a giant one left over that I was trying to use up, but a yellow onion is what my family recipe calls for. So if you can, use a yellow onion 🙂
- In the skillet cook the onion, green pepper, and garlic until tender (about 10-15 minutes). Make sure not to let the garlic turn brown.
- Once you've cooked the vegetables, take a ladle full of black beans from your pot with a slotted ladle (so you don't get too much liquid) and add this to the skillet with the onion mixture. Now I know everyone's ladle sizes are different but it doesn't have to be exact, as long as you have somewhere around a half a cup(ish) of beans in the skillet, that's fine.
- You will want to get a sturdy ladle (much sturdier than the one I used in that picture 🙂 ) and smash the beans into the onion mixture. this will help incorporate all of the flavors and give your beans a richer texture. (You don't need to make a paste out of the beans, just smash them enough so that most of them are popped open and incorporated into the onion mixture)
- Once you have smashed your beans, add all of the contents of your skillet and 2 cups of water to the large pot of your simmering beans.
- Stir your beans and put them to simmer for another 60 minutes on low-medium heat.
- After that 60 minutes, add 3 more cups of water to your beans and add in your salt, oregano, sugar, black pepper, cumin, and vinegar.
- After adding your seasonings and vinegar, cover your pot and simmer on low-medium heat for one last (I promise) 30 minutes stirring frequently.
- THAT'S IT!! You've now made authentic delicious Cuban black beans. You can eat them plain as a soup garnished with a little bit of chopped onion and cilantro, or you can add them to any dish you like. I prefer to eat mine how I've pictured below - on a big bed of white rice with a side of cuban bread. THIS is the rice cooker that I use to make my rice...super easy!
Please let me know how you like them or if you have any questions about the recipe! I will be happy to comment back!
I now have a recipe for QUICK Cuban Black Beans if you're short on time!
Cuban Black Beans
Ingredients
- 12 ounce package of Goya dried black beans
- 3 tablespoon olive oil
- ¾ cup chopped yellow onion (about 1 medium onion)
- 1 large green pepper - chopped
- 2 large cloves of garlic - minced
- 1 teaspoon dried oregano
- 2 tablespoon white vinegar
- 1 heaping tsp salt
- ½ teaspoon black pepper
- 1 tablespoon white sugar
- ¼ teaspoon ground cumin
Instructions
- Add your dry beans to your heavy bottomed pot and cover with water (about 3 cups)
- Allow your beans to soak over night. (If you don't have time to soak overnight CLICK HERE to see my version of Quick Cuban Black Beans using canned beans!)
- The next day, your beans will have soaked up most of the water. When you are ready to cook them add 5 cups of water and half of your chopped green pepper to the pot.
- Bring to a boil and then cover and reduce to a simmer for 60 minutes stirring frequently.
- If you notice that your beans are absorbing most of the liquid, you can add water (1 cup at a time) to keep them simmering.
- While your beans are simmering, heat a small skillet with 3 tablespoons of olive oil.
- Once your skillet is hot add the remainder of the chopped green pepper, your chopped onion, and garlic. Sauté over medium/low heat until the vegetables are soft and translucent.
- Once your vegetables are softened and your beans have simmered for 60 minutes, take a slotted spoonful of black beans (not the liquid) from your pot and add to the skillet with the onion mixture.
- Using a wooden spoon or a meat mallet, smash your ladle of black beans into the onion mixture and stir to combine. (they don't have to be completely smashed but just enough to pop them open and incorporate them into the onion mixture)
- Add all of the skillet contents and 2 cups of water back into the large pot of black beans and stir.
- Cover and simmer for another 60 minutes.
- After those 60 minutes, add 3 cups of water and remainder of ingredients (oregano, salt, black pepper, sugar, cumin, vinegar) into the pot and stir.
- Cover and simmer for 30 minutes, stirring occasionally
- Give yourself a pat on the back...YOU'RE DONE!
Notes
UPDATE: I now have a recipe for QUICK Cuban Black Beans if you're short on time!
Tried this recipe?Leave a comment!
Milo says
Excellent post! I will definitely try this. I also remember my dad's black bean recipe. He sometimes used to add a tablespoon of sugar to sweeten the beans just a little. This made the beans a little less savory but a lot more complimentary to other savory dishes.
Tia Mercy says
Loving this blog!! I love this black bean recipe too! So delish!
Shawna Kiser says
Looks so yummy! Thanks for sharing!
Liz says
How many does this serve
Coco and Ash says
Hi Liz, how are you planning to serve it? On rice or in a bowl on it's own, or as a side dish? It makes about 8 cups of beans 🙂
Stephanie says
Hi, I plan to make this very soon. I found the recipe on Pinterest. Just to clarify, do I use 1/2 pound of black beans or 1 and 1/2 pounds? Thanks!
Coco and Ash says
Hi Stephanie, Sorry for the confusion. It's just 12 ounces of dry beans 🙂
Stephanie says
making it today! smells amazing! 🙂
Stacy R Markman says
Now I am confused. I just finished making this and was reading the comments. You are saying 1 1/2 lbs of dry beans? That would equal 24 oz but this recipe says 12 oz. Please tell me I didn’t make this wrong!
Coco and Ash says
Sorry for the confusion! It's 12 ounces
Chris says
Outstanding recipe. Everyone loves the bean and they are a great compliment to Cuban pork loin I grilled after marinating it for 3 days.
Coco and Ash says
Awesome! So glad you enjoyed them!
Debby says
Thanks for this recipe. I've been using it over and over again for the past year to feed my husband (whose parents are native Cubans), and our children. I have tried many Cuban black beans recipes over the years, and yours is simply the best. I thought it was time to say THANK YOU for sharing it.
Coco and Ash says
Thank you!! That makes me so happy 🙂
Tanya says
These came out great! I've tried a few recipes and they always come out lackluster. I attribute the success of these to the sugar and the vinegar. Just perfect.
Coco and Ash says
Thank you Tanya!!
Ragan says
I'm making these beans right now as I have been wanting to reduce our grocery budget, yet stay healthy (as a vegetarian). I haven't even added the dried spices or vinegar yet and they smell amazing. So excited to eat these and to have plenty of leftovers! I'm going to have mine on brown rice with avocado and a salad. Thanks for the recipe 😀
Coco and Ash says
Awesome! That sounds delicious!
You g says
To clarify does this only require 1/2 lb and not the entire 1 lb of black beans the package comes in? I ask because it does not seem like enough beans yield.
Coco and Ash says
I actually use a 12 ounce bag. Sorry for the confusion!
Lazy Cook says
I made this today and it was delicious. It tastes very similar to the recipe used by our favorite local Cuban restaurant. Even my fussy teens enjoyed it. I hate green bell peppers so I subbed yellow bell peppers & it worked just fine. I add extra garlic to everything, so I did the same here.
Jennifer says
Wow! You are spot on with this recipe. Being a Cuban descendant myself, this is the exact recipe we use. This is the first website that I've seen that has this recipe without varying ingredients. Usually you'll find "Cuban" black bean recipes that are more similar to other hispanic cultures, but this is the real deal. Your great grandma's picture brought nostalgia, looks so much like my own grandmother. I'm signing up! Looking forward to browsing your site.
Coco and Ash says
Thank you!! I made zero changes to her recipe so it's as authentic as it gets!! 🙂
dynamiteroll says
This is the best recipe for black beans I have used! I've made it a number of times, and they always turn out wonderfully! I am making a big batch tonight for a work potluck this week 🙂 Thank you for sharing this awesome recipe
Jessica says
Hi there...
I am making this recipe as I type...wanted to try to reduce the bean cook time by using my Instant Pot. Is that a bad idea?
should the beans be firm or soft, when done?
Coco and Ash says
I haven't tried the instant pot with these yet but the beans should be tender. Easily smashed with the back of a spoon or your fingers.
Alexa says
These are yummy enough to make me leave my first comment in years! Although they take a long time to cook, much of it was hands-off - I even went and got my shower during the second 60-minute simmer. I used a full pound of dried beans with heaping tsps and tbsps for the spices. Next time I'll probably up the spices just a little bit more and add a pinch of cayenne for a touch of heat. Thanks for the great recipe!
Coco and Ash says
Thank you so much Alexa!! I'm so glad you enjoyed them!
Cate says
Just finished making these and I seem to have a lot of liquid remaining. Did I do something wrong? Should I drain off the liquid? Thanks, Cate
Coco and Ash says
Hi Cate, they are liquid-y beans but without seeing what you have, it’s hard to tell if it’s correct or not. I hope they still taste good!
Kathryn says
This is my first time to make this recipe and I am really looking forward to it! I accidentally soaked my black beans a day early. What do I do?
Coco and Ash says
No problem! Just drain the water and let them sit until you're ready to cook.
Barbara Mills says
Since visiting Cuba and discovering black beans I have tried many recipes. This is the best recipe I have found and will use it from now on. Thank you.
Coco and Ash says
Thank you so much!
Nahid says
I got addicted to Cuban Black Beans when I was in Miami last month and decided to finally make them today after coming across your recipe. My dietitian recommended that I eat more beans to reduce my cholesterol levels, so I should've done this a while ago. These were amazing...thank you for helping me eat healthier!
Kristofer says
My wife and in laws all still live in guanábacoa , I’ve been married 4 years and travel to Cuba 3 or 4 times a year and have become addicted to my seguras Aroz y frijoles every morning with a fried egg. I have been missing my family a lot lately and used your recipe. The first thing that hit me was the smell in my kitchen , secondly when I took my first bite I shed a tear because it brought me right back to my families kitchen . Thank you so much for sharing this recipe.
jadzia says
Your grandma's pic pops in my head when I make this. it is really clever to catch to include pseudo-refrying beans. using that to thicken the stew. red kidney beans are a hit too I also add a lot of rib tips and that "Jamon" Goya packet. with white rice... thanQ grandma!!! <3 <3 <3 you got me more popular with the boys!
Surati says
Making it now. You really inspired me, with all your careful notes. This is the way I talk and explain my very favorite recipes, esp the ones that came to me in this kind of family way. You care so much. This dish has got to be good ! But, your additions of white vinegar and sugar; that combination in beans is something I've not heard of. Are they slightly sweet and sour ? I cringe at using white cane sugar, because I think of beans and rice as healthy. I may want to sub the cane sugar for coconut sugar, date sugar or even honey or maple syrup, and the white vinegar for a white wine vinegar, or even apple cider veingar. Can't hurt, right ? What do you think ?
Coco and Ash says
Thank you for your kind words! The sugar is to balance the acidity and all the savory flavors in the dish. It does not taste sweet in any way. So you could definitely try a substitute to achieve the same flavors. I hope that helps!
Colleen says
I want to try this but I only have cans of black beans in the house (🤦). Any suggestions to accommodate this change?
Coco and Ash says
Yes! I have a recipe for QUICK cuban black beans that uses cans 🙂
https://www.cocoandash.com/quick-cuban-black-beans/
Kim Leon says
Planning on using this recipe for Noche Buena tomorrow! My Cuban mother-in-love passed last year, and she always cooked them wonderfully. Never with a recipe so I never was able to duplicate her Cuban perfection. Questions - how many does this serve? And can I double the recipe since there will be about 10 of us? Would you make any changes? Thanks!!!
Coco and Ash says
I hope you love them!! This recipe should be enough for 8-10 people. Unless it’s for a main dish. But yes, you can double if needed 🙂
Chantal Bairle says
Hello! I’ve been searching for a Cuban black beans recipe for a long time and was so happy to find your recipe (vegan too!) Cooked my first batch today and wanted to get in touch to say thank you so much for sharing your Abuela's recipe ~ it is absolutely delicious! I look forward seeing any more of your vegan Cuban recipe posts as we don’t have much access to great Cuban food (here in Sydney, Australia), other than home cooking. Many thanks and super excited for dinner!
Coco and Ash says
So glad you enjoyed!! Thank you!
Sherry Findley says
This tasted great! But I did not need so much water.
Pam says
Loved this recipe! Thank you so much for sharing! I'm sure I will be making these again and again.
Coco and Ash says
Thank you!!
Samuel Soto says
Thank you for the recipe! Loved it!
Valerie says
Are these supposed to be very watery at the end?
Coco and Ash says
Cuban black beans aren’t very thick and more soup-like. Hope that helps.
Trisha says
These look delicious! I am about to make them! I noticed that the recipe calls for yellow onion, but your pictures show red onion. Which would you suggest using?!
Coco and Ash says
Thank you! I would use a yellow onion. I just happened to have a red onion in the fridge that day 🙂
Barbie says
Hello …I am excited to being making these tomorrow. I bought a bag of black beans . All they had 18 oz (1 LB). How will I adjust the ingredients to this ratio of beans ?
I will use honey instead of white sugar, will that be ok?
1 more question, can I use cider vinegar instead of white vinegar, or is white better? I have both in my cupboard.
Thank you and I look forward to your advise.
First time for me making Cuban black beans 🤗
Coco and Ash says
You can just leave a small amount of beans out. Or just make the recipe as is. Just taste an adjust the salt level at the end. It’s very forgiving 🙂
Donna says
Great recipe!!! Puttin my frozen vialias in it. I couldnt ask for an easier recipe and very well explained. Authentic and awesome. Perfect for a beautiful Sunday to watch the Masters.... add eggs and breakfast burritos manana
M says
This was amazing! I've been wanting to get more into beans and am bored with the bland beans I've known most of my life. I remember having terrific black beans at a Cuban restaurant once so I went looking for a recipe on the internet and this one drew me in since it was Abuela's. :-). The steps were really well explained and even though it took me a big chunk of the day, I thoroughly enjoyed it and the beans are fabulous! So full of flavor. I put them on a gluten free tortilla and topped with the fresh onion and cilantro. The flavor combination of the small amounts of sugar and vinegar put these over the top. I made one substitution which is I used bacon grease for cooking the onions and peppers instead of olive oil because I had just cooked a piece of bacon for another recipe and was basically too lazy to wait for the pan to cool down, wash it, and re-do with olive oil right then. That makes it non-vegan of course but it was a delicious substitution. This recipe was so good! Looking forward to enjoying it multiple times.
Dayle says
Hello, I reread this recipe a few times, but still decided I better ask for positive clarification lol. Overall for the cooking process of the beans, I read that you are using at least 10 cups of water. 5 initially, then 2, then 3 more. Is this correct?
Coco and Ash says
Yep! You got 🙂 Part of this recipe is also done by sight because it depends on the heat levels of your stove, how fast water is evaporating, and how thick/runny you like your beans. But yes, you have the basics down! Good luck 🙂
Tammie Fraser says
Yum!!! it’s literally impossible for me to follow a recipe because I always want to add “extra“ spices, but this is delicious and I will have it over rice or gluten-free tortilla with fresh, chopped red onions, and cilantro!
Diana says
I didn't add any more water after the initial five cups. I thought the beans still seemed too runny at the end, but they were perfect.
Amy says
Hi! Have you tried freezing these?
Erika says
I have been making this black bean recipe of yours for about six years, maybe more. Not sure.
It is by far my (Colombian) husband’s favorite bean dish. I make a triple batch and freeze it in portions. Yours is one of the few recipes I follow exactly without tinkering because it is perfect. Absolutely perfect.
Muchas gracias to you and your abuela. Thanks so much for sharing. 🫶🏻
Coco and Ash says
Thank you Erika! So happy to hear you guys are loving it!! 🙂
Maria Sainz says
I just want to add that the bean sauce will thicken as it’s left standing. Also, for the best ever, enjoy it the following day. The seasoning has time to meld together. It’s quite a difference in taste.
Aretha says
I made this recipe today and it came out fantastic!! I am from Miami and have tasted Cuban black beans and they are really delicious. This recipe brings back good memories thank you for sharing this recipe. I will be trying the dried bean version.
Coco and Ash says
Thank you so much Aretha!