These Cuban Black Beans are to die for! Not sure if people still use that phrase in the food blogging world but I’m going to use it. TO DIE FOR. No need to soak them overnight or cook them for an hour in your pressure cooker. Yes, they are canned black beans but they’re so delicious and easy to make. Preparation is incredibly simple. Chop some onion, garlic, open the can of beans, and place all the ingredients in a pot. That’s it. I love sharing Cuban recipes. In fact, I created an entire section just for Cuban recipes.
Tip: Add a bit of ketchup if you want to piss my Cuban grandmother off
Some people add sugar, ketchup, tomato sauce. I’ve tried it all. I enjoy it every way to be completely honest. I would never turn my nose up at any Cuban black bean recipe. Unless it has large green pepper chunks. I’ll still eat the beans but I will place the green monster to the side.
Serve this over white rice or serve it in a bowl and tell your family it’s soup night. My fave way? White rice and roasted chicken.
Not satisfied? Try these Cuban Black Beans made from scratch!
15-Minute Cuban Black Beans
- 1 15 oz can black beans do not rinse
- 1/2 small onion
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp sugar
- 1 bay leave
- 1 tbsp sofrito optional
- 1/2 cup water
- 1 tbsp dry white wine
- salt to taste
- Cook the onions with some olive oil in a large pot until translucent.
- Stir in the garlic and cook for an additional 15 seconds.
- Add the sofrito, cumin, oregano, and bay leave and cook for an additional 10 seconds.
- Add the dry white wine, black beans, and water.
- Season with salt and sugar.
- Bring the beans to a rapid boil then reduce the heat to medium-low and cook for 10 minutes.
- Discard the bay leave.
- Serve with rice and enjoy!