Quick Cuban black beans are a staple in my house. I have a recipe that I use for special occasions for black beans from scratch but I don’t always have time to soak beans overnight. These black beans are a quick and easy version of Cuban black beans that still taste amazing and cut down on some time!
This quick version of Cuban black beans starts with the same flavors of a traditional black bean recipe – peppers, onions, and garlic! These get sautéed in a skillet which adds so much more flavor than just tossing in raw ingredients! After these veggies are cooked, they get added to canned black beans, along with some extra seasonings. Using beans from the can is what makes these a “quick” version. And don’t worry, it’ll still taste like your Abuela simmered these in the kitchen for hours!
They’re so easy and they can be eaten over white rice, as a soup, or drained and used in tacos or any of your favorite Latin recipes! You can also top them with some fresh chopped onions or cilantro or avocado!
These Cuban black beans are something that we make in our house so often (even more than the traditional black beans) since they’re so easy! Both are equally delicious but this recipe just saves us some time!
Click the photo below to see how to make perfect white rice on the stove to go with your yummy black beans!
Quick Cuban Black Beans
- 2 15.5 ounce cans of Goya black beans (not black bean soup)
- 2 tbsp olive oil
- 1/4 cup chopped yellow onion (about half a small onion)
- 1/4 cup chopped green bell pepper (about half a small green pepper)
- 1 large garlic clove - minced
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/2 tsp sugar
- 1 tsp white vinegar
- Add both cans of beans (NOT drained or rinsed) and the 1/2 cup of water to a saucepan and heat over medium/low heat.
- While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
- Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about 1/2 cup of beans but it doesn't need to be exact at all)
- Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible.
- Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
- Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!