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Cuban Black Beans

Posted by Denise on April 7, 2013 

Cuban black beans in green bowl

Use our Cuban Black Beans for many things from burritos to nachos or even on their own for a savory side dish.

Cuban Black Beans are so versatile that they can be used in many ways and this recipe makes a really flavorful batch of beans. We like using them in burritos or over rice with chopped raw onion and some hot sauce as a side dish. Yum! And making them from scratch means they are fresh and you know exactly what is in them.

This Cuban version of black beans uses green peppers, onion, garlic, oregano and a bit of sugar to give them their wonderful taste. Plan ahead because the dried beans need to soak for about 24 hours before cooking them. 


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Cuban Black Beans

 Cuban Black Beans ingredients

Cuban Black Beans ingredients



Makes 10 servings




14 ounce package of dried black beans


tablespoons olive oil


cloves garlic, minced


large yellow onion, chopped


large bell pepper or two small bell peppers, chopped


teaspoon dried oregano


large bay leaves


teaspoon sugar


teaspoon freshly ground black pepper

1 ½

teaspoon salt, divided




1.    About 24 hours before you plan to cook them, sort through the beans and discard any small pebbles, off-color or broken beans and rinse them well. Put the beans in a large pot and cover with at least 8 cups of water. Cover the pot and allow the beans to soak for at least 24 hours.


cuban black beans soaking




2.    After soaking for 24 hours, place the covered pot with the beans and the soaking liquid in it on the stove over high heat and bring to a boil. Reduce the heat to medium low and cook for about 2½ hours until the beans are tender. Test them by biting into one after it has cooled slightly. Make sure to watch the liquid level so that the beans don’t run dry and scorch. If the liquid level gets low, add a little more water to the pot.


3.    While the beans are cooking, pour the oil into a large skillet and heat over medium heat until the oil is hot. Add the garlic to the hot oil and cook for 1 minute, stirring so it doesn’t burn. Add the onions, bell peppers, oregano and black pepper to the garlic in the pan and sauté for 5 or so minutes until the onion is tender. Remove the pan from the heat and set it aside until needed.


cutting onion for cuban black beans cutting pepper for cuban black beans

cuban black beans cooking veg




4.   Once the beans are softened but still holding their shape, remove the lid and add the onion/pepper mixture to the pot, stirring to combine the vegetables with the beans. Add the bay leaves and reduce the heat to low. Cook for another 30 minutes more. The liquid should reduce and form a dark gravy. Add the sugar for the last 5 minutes of cooking. Test the beans and add salt and pepper to taste. Remove bay leaves before serving.


cuban black beans cooking


 cuban black beans in blue bowl



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