Cuban Black Beans

Ingredients

• 15 ml (1 tbsp)olive oil
• 1 smallonion, finely diced
• 4spring onions, thinly sliced (green and light green parts)
• 1 large, optionaljalapeño, seeded, ribs removed and finely diced
• 75 g (½ cup)green pepper, seeded and finely diced
• 4–5 clovesgarlic, minced
• 1 tspground cumin
• ½ tsp eachdried oregano and ground coriander
• ⅛ tspsmoked paprika
• 2 × 425 g cans (2 × 15 oz)black beans, undrained
• 240 ml (1 cup)water, or vegetable stock
• 2 smalldried bay leaves
• 2–3 tbspfresh coriander, chopped
• To tastesalt and black pepper
• Optional: 15 ml (1 tbsp) white or red wine vinegar and 1 tsp brown sugar, or more to tastevinegar and brown sugar, to finish

Instructions

1. 1

   Soften the vegetables

   Warm the oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add the onion, spring onions, jalapeño and green pepper; season with salt and pepper, then cook, stirring now and then, for 4–5 minutes until softened.

2. 2

   Add the seasonings

   Stir in the garlic, cumin, oregano, coriander and smoked paprika. Cook, stirring constantly, for about 1 minute, until fragrant.

3. 3

   Add beans and liquid

   Add the undrained black beans and water or vegetable stock, then add the bay leaves. Season lightly again with salt and pepper.

4. 4

   Bring to a simmer

   Bring the beans to the boil, then lower the heat straight away to maintain a simmer.

5. 5

   Cover and cook

   Cover the pan and simmer the beans for 5 minutes.

6. 6

   Simmer uncovered

   Remove the lid and continue simmering for 7–10 minutes, stirring occasionally, until most of the liquid has evaporated.

7. 7

   Set the consistency

   Taste the beans and adjust the consistency as needed. For a soupier result, add a little more water or stock; for thicker beans, remove about a quarter, mash with a potato masher or food processor, and stir them back into the pan.

8. 8

   Finish and season

   Stir in the fresh coriander. Taste, then adjust with salt and pepper, and add vinegar and brown sugar if using.

9. 9

   Serve the beans

   Transfer to a serving bowl, or serve over rice. Garnish with extra coriander, spring onions or lime wedges if you like.

What are Cuban black beans?

Black beans are a familiar staple in Cuban cooking, often served alongside rice as part of a simple, satisfying meal. This version uses canned beans for speed and simmers them with aromatic vegetables and spices.

Onion, garlic, peppers and cumin build a savoury base, while undrained canned beans bring both beans and their cooking liquid to the pot. A final handful of coriander and optional vinegar brighten the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 17 calories, 0g protein, 1g carbs, 1g fat.

Most of the carbohydrates and fibre come from the black beans, while the olive oil supplies most of the fat; the beans also provide the dish’s main protein. Serve with rice and add vegetables or a fresh salad to make the plate more varied.

Build the aromatic base

Vegetables first: The onion, spring onions, jalapeño and green pepper soften together in oil before the garlic and spices go in. This gives them time to mellow without scorching the more delicate garlic.

Spices next: Cumin, oregano, coriander and smoked paprika need only about a minute in the pan. Keep stirring and move on as soon as they smell fragrant.

Use the beans and their liquid

Undrained cans: Add the beans with their liquid, then add the measured water or vegetable stock. The bean liquid contributes body as the mixture simmers, so there is no need to drain the cans.

Optional heat: Removing the jalapeño’s seeds and ribs reduces its bite, and leaving it out makes the dish milder. The recipe also works with either water or vegetable stock.

Choose the texture

For a brothy finish: Add a splash of water or stock after simmering if you want more liquid in the bowl. Stir it in gradually so you can stop at the consistency you prefer.

For a thicker finish: Mash about a quarter of the beans and return them to the pan. Their broken-down texture thickens the surrounding liquid without needing another ingredient.

Watch the simmer

Covered stage: The beans simmer under a lid for 5 minutes after coming to the boil. Lower the heat promptly so they simmer gently rather than bubbling hard.

Uncovered stage: Simmer for another 7–10 minutes, stirring occasionally, until most of the water has evaporated. The exact finish depends on how much liquid remains, so use the texture in the pan as your cue.

Finish with a fresh, tangy note

Fresh coriander goes in at the end, keeping its flavour distinct. Taste the beans after adding it and adjust the salt and pepper to suit.

Optional finish: A little vinegar and brown sugar add a sweet-sour contrast. Add them to taste rather than assuming they are needed.

Serving ideas

Rice: Spoon the beans over rice or serve them alongside it for a straightforward meal. Lime wedges, extra spring onions or more coriander can be offered as garnishes.

A bowl of these beans can also accompany other dishes as a hearty side. Keep the beans brothy for spooning, or mash a portion for a thicker topping.

Recipe notes & tips

• Dice the vegetables fairly evenly so they soften at a similar pace.
• Stir constantly once the garlic and spices are in to help prevent them catching on the pan.
• Add the water or stock gradually at the end if you want a soupier texture.
• Mash only about a quarter of the beans for a thicker consistency while keeping plenty whole.
• Taste before adding the optional vinegar and sugar, then adjust in small amounts.
• Remove the jalapeño seeds and ribs, or omit it, for a milder pot.

Variations

• Use vegetable stock: Replace the water with vegetable stock for a fuller savoury base.
• Adjust the heat: Omit the jalapeño for a gentler flavour or keep some seeds for more kick.
• Add acidity: Stir in the optional white or red wine vinegar near the end and balance it with brown sugar if desired.
• Choose a thicker finish: Mash about a quarter of the beans and mix them back into the pan.
• Serve with rice: Spoon the beans over cooked rice for a more substantial serving.

Common mistakes to avoid

• Draining the beans: Add them undrained as directed so their liquid goes into the pot.
• Burning the garlic: Stir constantly and cook it with the spices for only about 1 minute.
• Boiling too vigorously: Reduce the heat as soon as the pot boils to maintain a simmer.
• Over-reducing the liquid: Check the beans during the uncovered 7–10-minute simmer and add water or stock if you prefer them brothy.
• Mashing too many beans: Mash about a quarter for thickness while leaving the rest whole.
• Over-seasoning early: Season lightly at first, then taste and adjust at the end.

How to store

Cool the beans and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water or stock if they have thickened; heat until steaming throughout.

Frequently asked questions