Cuban Black Beans

Vickie Parks


As simple as this recipe is to make, it sure does pack a lot of flavor. The tomato paste adds an additional layer of flavor that you won't get with other basic recipes for cooked black beans. It's makes a great side dish to serve with nearly any Cuban-themed dinner.


★★★★★ 7 votes

10 Min
10 Min


  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1/2 cup
    chopped yellow onion
  • 1
    scallion/green onion, chopped
  • 1/2 cup
    chopped red bell pepper
  • 1
    bay leaf
  • 1 Tbsp
    unsalted tomato paste
  • 1 tsp
    ground cumin
  • 1/2 c
    low-sodium chicken broth
  • 1 tsp
    red wine vinegar (apple cider vinegar can be used)
  • 1 (15-oz) can(s)
    black beans, rinsed and drained
  • 3 Tbsp
    fresh cilantro, chopped
  • ·
    salt, to taste
  • ·
    black pepper, to taste

How to Make Cuban Black Beans


  1. Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the garlic, onion, scallion, bell pepper and bay leaf; and sauté for 3 minutes or until onions are softened.
  2. Stir in the tomato paste and cumin, and cook for 30 to 60 seconds (which allows the natural sugars to caramelize a bit, which produces a deeper, richer flavor).
  3. Add broth, vinegar, and beans, and cook for 4 to 5 minutes or until the beans are heated throughout. Season with salt and pepper.
  4. Remove from heat, and stir in chopped cilantro. Remove bay leaf, and serve immediately while beans are still hot.

Printable Recipe Card

About Cuban Black Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Low Fat Low Carb
Hashtag: #low cholesterol

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