Cuban-style black beans are hearty, fragrant, comforting, and super delicious! This is a great year-round recipe but I’ve been craving this comforting dish this Fall. These are quick and easy to make, this is a simple stovetop recipe using canned black beans. This recipe is also vegan and gluten-free. 😊
Growing up in south Florida I absolutely loved Cuban food, and these black beans were a staple. I love to serve these with steamed rice, maduros (ripe sweet plantains), and avocado, with salsa on top. However, you can have these with any toppings you like and they’re good on so many things from potatoes to tacos!
I often make beans from scratch using my Instant Pot, however, I know many of you don’t have an electric pressure cooker. This simple stovetop recipe uses canned beans, which makes it simple and fast. It’s always a good idea to have a can in the pantry so you can make these any time.
If you want to make the black beans yourself, soak them overnight and then cook them in the Instant Pot for 1 hour, letting the steam vent off naturally. In that case, I would use the cooking water in the recipe as well, to not waste anything. I always rinse canned beans since there can be a lot of sodium in them.
This makes quite a lot of Cuban black beans, but they taste amazing reheated or in a packed lunch the next day! Who else loves black beans? 🙋♀️
Cuban Black Beans
- 1 29 oz can of organic black beans
- 1 tbs extra virgin olive oil
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 2 bay leaves
- 1 tsp dried thyme leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 1 Not Chicken vegan gluten-free bouillon cube
- 1/2 cup filtered water
- 1/2 lemon, juiced
- 1 tbsp cilantro, chopped
- Rinse and drain the canned black beans.
- In a pan on medium heat add your olive oil, onion, garlic and hot pepper. Cook for 2 minutes.
- Add the spices, thyme leaves, and bay leaves to the pan and stir to combine. Cook 1 more minute.
- Add the black beans, boullion cube and 1/2 cup of water. Cover and simmer on low heat for 20 minutes.
- Uncover the beans and turn off the heat. Mash a bit of the beans and stir in for creaminess.
- Stir in the lemon juice and cilantro. Serve & enjoy!
If you make these beans, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check them out!
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