Easy and Creamy Cuban Black Beans Recipe

Introduction

This Easy and Creamy Cuban Black Beans recipe is a comforting, flavorful dish perfect for any weeknight meal. With a blend of spices and a touch of sherry vinegar, these beans offer a rich, smoky taste that pairs beautifully with rice.

Ingredients

• 1 small jalapeno pepper, minced
• ½ cup red bell pepper, minced
• ½ cup vegetable broth
• ½ cup green bell pepper, minced
• ½ cup water (or broth)
• 1 cup yellow onions, minced
• 1 tbsp tomato paste
• 1 tbsp garlic, finely minced
• 2 tsp sherry vinegar
• 1 can petite diced tomatoes (14.5 oz)
• 2 cans black beans, drained and rinsed (15.5 oz each)
• 2 tbsp dried minced onion flakes
• 2 bay leaves
• ¼ tsp oregano
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp sea salt, or more to taste
• ⅛ to ¼ tsp cayenne pepper
• Chopped fresh cilantro or parsley, for garnish
• Cooked brown rice or rice of choice, for serving

Instructions

1. Step 1: In a small bowl, combine all the dried herbs and spices except bay leaves. Set the mixture aside.
2. Step 2: In a Dutch oven, sauté the minced onions, red and green bell peppers, and jalapeno over medium heat for 7-10 minutes, until tender.
3. Step 3: Add a tablespoon of water if the vegetables start to stick or to prevent burning.
4. Step 4: Stir in the tomato paste and minced garlic, sautéing for about 30 seconds to a minute until fragrant.
5. Step 5: Add the herb and spice mixture, sauté briefly to release their aromas, then pour in the vegetable broth, the water from the black beans, sherry vinegar, diced tomatoes, bay leaves, and additional water.
6. Step 6: Stir to combine, bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes.
7. Step 7: Remove the lid, taste and adjust seasoning by adding cayenne pepper and any additional spices as desired.
8. Step 8: Using a potato masher or fork, mash about one-third of the beans to achieve a creamy texture, then stir well. Simmer for another two minutes.
9. Step 9: Remove and discard the bay leaves. Serve the beans hot over cooked rice, garnished with fresh cilantro or parsley.

Tips & Variations

• For extra depth, drizzle a bit of olive oil just before serving.
• Substitute sherry vinegar with apple cider vinegar if unavailable.
• Add smoked sausage or ham for a non-vegetarian version.
• Use fresh tomatoes when in season for a fresher taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the beans have thickened too much. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but you will need to soak and cook the dried beans beforehand. Use about 1 ½ cups of dried beans, soaked overnight, then simmered until tender before following the recipe.

Is this recipe spicy?

The heat level is mild to moderate but can easily be adjusted by increasing or reducing the jalapeno and cayenne pepper according to your preference.

Easy and Creamy Cuban Black Beans Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This Easy and Creamy Cuban Black Beans recipe offers a flavorful and hearty dish made with a medley of sautéed vegetables, aromatic herbs, and spices, slowly simmered to create a creamy texture. Perfect served over rice and garnished with fresh cilantro or parsley, it’s a comforting and nutritious meal inspired by traditional Cuban cuisine.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cuban
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small jalapeno pepper, minced
• ½ cup red bell pepper, minced
• ½ cup green bell pepper, minced
• 1 cup yellow onions, minced
• 1 tbsp garlic, finely minced

Liquids

• ½ cup vegetable broth
• ½ cup water (or broth)
• 2 tbsp water (as needed during sautéing)

Canned Goods

• 1 can petite diced tomatoes (14.5 oz)
• 2 cans black beans, drained and rinsed (15.5 oz each)

Herbs and Spices

• 2 tbsp dried minced onion flakes
• 2 bay leaves
• ¼ tsp oregano
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp sea salt, or more to taste
• ⅛ – ¼ tsp cayenne pepper

Other

• 1 tbsp tomato paste
• 2 tsp sherry vinegar
• Chopped fresh cilantro or parsley for garnish
• Cooked brown rice or rice of choice, for serving

Instructions

1. Prepare Herb and Spice Mixture: In a small bowl, combine all the dried herbs and spices except for the bay leaves and that will be added during simmering. Set aside for later use.
2. Sauté Vegetables: In a Dutch oven over moderate heat, add the minced onions, red bell peppers, green bell peppers, and jalapeños. Sauté for 7-10 minutes until the vegetables become tender. If they start to stick or look like they might burn, add about a tablespoon of water to prevent this.
3. Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic into the sautéed vegetables and continue to sauté for about 30 seconds to a minute, allowing the flavors to meld and the garlic to release its aroma.
4. Add Herbs, Broth, and Tomatoes: Add the prepared herb and spice mixture to the pot and sauté briefly to release the fragrances, then add the vegetable broth, sherry vinegar, diced tomatoes with their juice, bay leaves, black beans with their liquid, and water.
5. Simmer the Beans: Stir the mixture well and bring it to a boil. Immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
6. Adjust Seasoning: After simmering, remove the lid and taste the beans. Add cayenne pepper and adjust any additional spices or salt according to your preference.
7. Mash Beans for Creaminess: Using a potato masher or fork, gently mash about one-third of the beans to create a creamy texture. Stir the mixture well and let it simmer uncovered for another couple of minutes.
8. Remove Bay Leaves and Serve: Discard the bay leaves, then serve the creamy Cuban black beans immediately over cooked brown rice or your rice of choice. Garnish with freshly chopped cilantro or parsley for a fresh finish.

Notes

• For a spicier dish, increase the amount of jalapeño pepper and cayenne pepper.
• If you prefer a thicker consistency, mash more beans to your desired creaminess.
• Use vegetable broth for added depth of flavor, or water if you prefer a lighter bean dish.
• Leftovers can be stored in the refrigerator for up to 3 days and warmed before serving.
• For added protein, consider serving with a side of grilled chicken or fish, if not vegetarian.

Keywords: Cuban black beans, creamy black beans, easy black beans, Cuban cuisine, vegetarian black beans, black beans recipe