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!
They start with the same flavors of traditional black beans. Peppers, onions, and garlic pack a big punch of flavor! They get added to canned black beans, along with some extra seasonings, and you have a black bean recipe that tastes like your Abuela slaved away in the kitchen making it!
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!
- 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
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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.
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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)
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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)
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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.
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Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
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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!
13 Comments
Joyce | Pups with Chopsticks
September 21, 2017 at 11:26 amSuch a healthy and quick side dish! I am loving the flavours! I always have such a hard time with side dishes and just end up skipping it! Not anymore! 🙂
Coco and Ash
September 21, 2017 at 11:37 amThanks Joyce! Side dishes are always hard for me too and we make these so often! 🙂
Stephanie@ApplesforCJ
September 21, 2017 at 11:40 amI absolutely love black beans. One of my favorites. This looks like an easy tasty way to prepare them. Will be trying this soon 🙂
Jeni @ Biscuits & Booze
September 21, 2017 at 11:56 amI love that this is vegetarian! And also that you used canned beans. Black beans are always a huge hit in our house.
Coco and Ash
September 21, 2017 at 1:04 pmThank you so much!
Nichole
September 21, 2017 at 12:02 pmI’ve never had Cuban style black beans, definitely going to try these out! Black beans are a favorite of mine, and I’d definitely eat these right out of the bowl as they are! 🙂
Coco and Ash
September 21, 2017 at 1:03 pmThanks!! I eat them like that a lot too 🙂
Lucy @ Supergoldenbakes
September 21, 2017 at 12:15 pmThese beans look so good – quick, simple and ultra healthy. Definitely a speedy recipe I’ll be bookmarking.
Coco and Ash
September 21, 2017 at 1:03 pmThanks Lucy! I hope you get to try them 😀
Nate
January 17, 2019 at 1:38 pmI first ate this dish the other day at a Cuban restaurant. When I tried to make it on my own I have been a bit discouraged by all the recipes that tell you to soak the beans overnight. Your version with canned beans is super quick and easy and so so tasty! Tastes as good as the one I had at the restaurant! Thank you!! This is definitely going into my repertoire of weekday dinners 😀
Coco and Ash
January 17, 2019 at 2:01 pmSo glad you liked it!! I also have a recipe that involves soaking but I make this far more often!! 🙂
Chris
January 18, 2019 at 9:06 amCan these be made ahead and reheated right before serving?
Coco and Ash
January 18, 2019 at 9:07 amTotally!!