Cuban Black Beans Recipe

This Cuban black beans recipe makes tender, creamy black beans simmered with salt pork, tomatoes, oregano, cilantro, and a flavorful homemade sofrito. Vinegar and a touch of sugar balance the rich, savory flavors, creating a hearty Cuban-inspired side dish that is especially delicious served over hot rice.

These beans are cooked slowly on the stovetop until tender, then lightly mashed to create a naturally creamy broth. Serve them with pork, chicken, steak, seafood, tacos, or roasted vegetables, or enjoy them as an inexpensive beans-and-rice dinner.

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In what feels like a different life, I lived in Miami, Florida, where the food was vibrant, comforting, and full of Caribbean flavor. This Cuban black beans recipe was compiled from several of my favorite Cuban cooks from that season of my life.

It is the kind of humble, homey recipe that tastes like it has been loved into existence. The beans simmer slowly with peppers, onion, cilantro, oregano, bay leaf, salt pork, tomatoes, and chicken stock. A freshly cooked sofrito is stirred into the tender beans before vinegar and sugar are added to brighten and balance the finished dish.

One pot can also stretch across several meals. Serve the beans over rice the first night, leave them a little brothy for black bean soup, mash them into a thicker side dish, or use the leftovers to make Black Bean Burgers.

Why You’ll Love These Cuban Black Beans

• Rich, layered flavor: Salt pork, tomatoes, herbs, peppers, onion, garlic, vinegar, and sugar create a deeply flavored pot of beans.
• Naturally creamy: Mashing a portion of the cooked beans thickens the broth without flour, cornstarch, or cream.
• Budget-friendly: One pound of dried black beans makes 6 to 8 filling servings.
• Flexible: Serve the beans as a side dish, over rice, in a bowl as soup, or as part of tacos and burrito bowls.
• Great for meal prep: Cuban black beans refrigerate and freeze well, and the flavor deepens overnight.

What Are Cuban Black Beans?

Cuban black beans are a savory bean dish flavored with aromatics such as onion, garlic, peppers, herbs, and bay leaf. They are commonly served with rice, but they can also be enjoyed as a soup, side dish, or base for a larger meal.

This version begins with soaked dried black beans. The beans simmer with green pepper, onion, cilantro, oregano, bay leaf, salt pork, tomatoes, and chicken stock until tender.

A sofrito made with sliced bell peppers, onion, olive oil, and garlic is stirred into the cooked beans. Vinegar adds brightness, while a small amount of sugar softens the acidity and rounds out the savory flavors.

What Do Cuban Black Beans Taste Like?

Cuban black beans are savory, earthy, aromatic, and lightly tangy rather than hot or spicy. The salt pork and chicken stock add richness, while the peppers, onion, garlic, oregano, cilantro, and bay leaf create layers of flavor.

The finished beans should be tender and creamy, with enough broth to spoon over rice. You can leave them soupier or simmer them longer for a thicker side dish.

Cuban Black Beans Ingredients

For the Beans

• 1 pound dried black beans, soaked: Soaking helps the beans cook more evenly and reduces their stovetop cooking time.
• 1 large green bell pepper, seeded and quartered: The large pieces slowly flavor the beans and cooking liquid.
• 1 medium onion, quartered: Onion adds sweetness and savory depth.
• 8 sprigs fresh cilantro: Fresh cilantro, also called coriander leaves, adds a fresh herbal note.
• 1 teaspoon dried oregano: Oregano adds warm, earthy flavor.
• 1 bay leaf: The bay leaf flavors the pot as the beans simmer. Remove it before serving.
• 1/4 pound salt pork, cut into four pieces: Salt pork gives the beans richness and a smoky, salty flavor.
• 1 can (14 ounces) diced tomatoes, undrained: Tomatoes add body, color, and acidity.
• Approximately 6 cups chicken stock: Add enough stock to cover the beans and other ingredients by about 1 1/2 inches.

For the Sofrito

• 2 bell peppers, seeded and thinly sliced: Green bell peppers work well, or use a combination of colors.
• 1 large onion, thinly sliced: Cook the onion until soft and lightly golden.
• 3 tablespoons olive oil: Olive oil carries the flavor of the vegetables and garlic.
• 1 garlic clove, minced: Add the garlic after the peppers and onion have softened so it does not burn.

To Finish the Beans

• 1/4 cup vinegar: Vinegar brightens the rich beans and balances the salt pork.
• 1 teaspoon granulated sugar: A small amount of sugar rounds out the acidity without making the beans taste sweet.

How to Make Cuban Black Beans

Step 1: Soak the Black Beans

Place the dried black beans in a large bowl and cover them with several inches of water. Soak the beans for 8 to 12 hours.

Drain the soaked beans and rinse them well before cooking.

Step 2: Add the Beans and Seasonings to the Pot

Place the soaked and drained black beans in a large Dutch oven or heavy-bottomed pot.

Add the quartered green bell pepper, quartered onion, cilantro, oregano, bay leaf, salt pork, and diced tomatoes with their juices.

Pour in enough chicken stock to cover the beans and aromatics by approximately 1 1/2 inches. About 6 cups should be enough, although the exact amount will depend on the size and shape of your pot.

Step 3: Simmer the Black Beans

Bring the beans and stock to a boil over medium-high heat.

Reduce the heat to low, partially cover the pot, and simmer for 1 1/2 to 2 hours. Stir occasionally and add more chicken stock or water as needed to keep the beans covered while they cook.

The beans are ready when they are tender and creamy inside. Older dried beans may require additional cooking time.

Step 4: Make the Sofrito

While the beans simmer, heat the olive oil in a large skillet over medium heat.

Add the thinly sliced bell peppers and onion. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion is lightly golden.

Add the minced garlic and cook for approximately 30 seconds, stirring constantly, just until fragrant.

Step 5: Mash Some of the Beans

Remove the bay leaf from the pot.

Use a wooden spoon to mash some of the tender beans against the side of the pot. Leave most of the beans whole. The mashed beans release starch that naturally thickens the cooking liquid.

Step 6: Add the Sofrito

Stir the cooked peppers, onion, garlic, and olive oil into the beans.

Simmer for approximately 10 minutes so the sofrito can blend with the beans and cooking liquid.

Step 7: Finish with Vinegar and Sugar

Stir in the vinegar and granulated sugar.

Taste the beans before adding any additional salt because the salt pork and chicken stock may already provide enough seasoning.

Step 8: Adjust the Consistency

For soupier Cuban black beans, keep more of the cooking liquid in the pot.

For thicker, creamier beans, mash an additional portion and simmer uncovered for 5 to 10 minutes, stirring frequently.

Step 9: Serve

Serve the Cuban black beans warm over rice or alongside pork, chicken, steak, seafood, roasted vegetables, or your favorite Latin-inspired dinner.

Yield: 6 to 8 servings.

Expert Tips for the Best Cuban Black Beans

• Use relatively fresh dried beans. Beans stored for several years may take much longer to soften.
• Soak the beans before cooking. The cooking time in this recipe is based on beans that have soaked for 8 to 12 hours.
• Keep the beans covered with liquid. Add more stock or water as needed while the beans simmer.
• Cook the beans gently. After the initial boil, use a low simmer so the beans cook evenly without breaking apart too quickly.
• Do not skip the sofrito. The cooked peppers, onion, garlic, and olive oil provide an important final layer of flavor.
• Mash the beans instead of adding a thickener. The starch inside the beans creates a naturally creamy broth.
• Add the vinegar and sugar near the end. These ingredients balance and brighten the finished beans.
• Taste before adding salt. Salt pork and prepared chicken stock can vary considerably in sodium.

How to Make Cuban Black Beans in a Pressure Cooker

The traditional stovetop method is the primary preparation for this recipe, but you can use a pressure cooker when you need to shorten the cooking time.

1. Soak the dried black beans for 8 to 12 hours, then drain and rinse them.
2. Add the beans, quartered green pepper, quartered onion, cilantro, oregano, bay leaf, salt pork, tomatoes, and approximately 6 cups chicken stock to a 6-quart pressure cooker.
3. Make sure the beans and liquid remain below the pressure cooker’s halfway mark because beans expand and foam as they cook.
4. Secure the lid and cook on High Pressure for 45 minutes.
5. When the cooking cycle ends, allow the pressure to release naturally for 15 minutes.
6. Carefully release any remaining pressure before opening the lid.
7. Remove the bay leaf and mash some of the tender beans against the side of the pot.
8. Stir in the prepared sofrito, vinegar, and sugar.
9. For thicker beans, use the Sauté setting and simmer uncovered for 5 to 10 minutes, stirring frequently.

For a basic pressure-cooker bean recipe without the Cuban seasonings and sofrito, try Instant Pot Black Beans.

How to Serve Cuban Black Beans

The most familiar way to serve Cuban black beans is over hot rice, but they can be used in several different meals.

• Beans and rice: Spoon the creamy beans and some of their cooking liquid over hot white or brown rice.
• As a side dish: Serve them beside pork, grilled chicken, steak, seafood, or roasted vegetables.
• As black bean soup: Leave more broth in the pot and serve the beans in bowls.
• For taco night: Add the beans to tacos, burritos, quesadillas, nachos, or burrito bowls.
• As a thicker bean dish: Mash more beans and simmer uncovered until they reach a dip-like consistency.
• As leftovers: Use the cooked beans in Black Bean Burgers.

What to Serve with Cuban Black Beans

Cuban black beans pair well with rice, fresh salsa, avocado, corn, grilled meats, and other casual side dishes.

• Serve them over How to Cook Perfect Rice in the Instant Pot for a simple beans-and-rice meal.
• Add Pineapple Mango Salsa for fresh, fruity flavor.
• Top the beans or rice bowls with Chunky Guacamole.
• Build a taco-night spread with Copycat Taco Bell Pintos and Cheese and Supreme Queso Dip.
• For cookouts and grilled dinners, serve the beans with How to Shuck and Cook Corn on the Cob.

Cuban Black Beans Variations

• Vegetarian Cuban black beans: Omit the salt pork and replace the chicken stock with vegetable stock. Add smoked paprika or additional olive oil for more depth.
• Soupier beans: Retain more of the cooking liquid and serve the beans in bowls.
• Thicker beans: Mash an additional cup of beans and simmer uncovered until creamy.
• Spicy beans: Add diced jalapeño, cayenne pepper, crushed red pepper flakes, or hot sauce.
• Freshly topped beans: Finish each serving with chopped cilantro, diced onion, avocado, or lime juice.

Make-Ahead and Storage Instructions

Can Cuban Black Beans Be Made Ahead?

Yes. Cuban black beans are an excellent make-ahead dish because the flavors deepen as they rest.

Prepare the beans up to one day before serving. Allow them to cool, transfer them to an airtight container, and refrigerate until needed.

How to Store Cuban Black Beans

Store cooled Cuban black beans with some of their cooking liquid in an airtight container in the refrigerator for up to 4 days.

How to Freeze Cuban Black Beans

Freeze cooled beans in meal-size freezer-safe containers for up to 3 months. Leave a little room at the top of each container because the beans and liquid will expand as they freeze.

Thaw the frozen beans overnight in the refrigerator before reheating.

How to Reheat Cuban Black Beans

Reheat the beans gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken stock or water if the beans have thickened in the refrigerator.

Individual portions can also be reheated in the microwave.

Cuban Black Beans FAQs

Do I Have to Soak Black Beans Before Cooking?

This recipe is written for black beans that have soaked for 8 to 12 hours. Soaking helps the dried beans cook more evenly and shortens their stovetop cooking time.

Can I Use Canned Black Beans?

Canned black beans are already cooked, so they cannot be substituted directly using the same liquid amounts and cooking time. You can simmer canned beans with the sofrito and seasonings for a quicker side dish, but the recipe will need to be adjusted.

Why Are My Black Beans Still Hard?

Older dried beans can take much longer to soften. Hard water can also slow the cooking process. Continue simmering the beans with enough liquid until they are completely tender.

How Do I Thicken Cuban Black Beans?

Mash some of the cooked beans against the side of the pot and stir them back into the cooking liquid. Simmer the beans uncovered until they reach the desired consistency.

Why Do You Add Vinegar to Cuban Black Beans?

Vinegar adds brightness and balances the richness of the beans, salt pork, stock, and sofrito. It helps prevent the finished dish from tasting heavy or flat.

Why Is Sugar Added to Cuban Black Beans?

The small amount of sugar balances the acidity from the tomatoes and vinegar. It should round out the flavors without making the beans noticeably sweet.

What Is Sofrito?

Sofrito is a flavorful mixture of aromatic vegetables cooked in oil. In this recipe, bell peppers, onion, olive oil, and garlic are sautéed separately and stirred into the tender black beans.

Can I Make Cuban Black Beans Vegetarian?

Yes. Omit the salt pork and replace the chicken stock with vegetable stock. The finished flavor will be lighter, so taste the beans and adjust the seasonings before serving.

Are Cuban Black Beans a Side Dish or a Soup?

They can be served either way. Keep more cooking liquid for black bean soup, spoon the beans over rice for a meal, or simmer them longer for a thicker side dish.

What Can I Do with Leftover Cuban Black Beans?

Use leftover beans in rice bowls, tacos, quesadillas, burritos, soups, dips, nachos, or Black Bean Burgers.

A Budget-Friendly Pot of Cuban Black Beans

This Cuban black beans recipe combines inexpensive dried beans with peppers, onion, garlic, herbs, tomatoes, salt pork, and a flavorful sofrito. The result is a hearty pot of beans that can be served as a side dish, spooned over rice, enjoyed as soup, or repurposed into another meal.

The slow stovetop simmer gives the beans time to become tender and absorb the seasonings. Mashing a portion creates the creamy texture, while the final vinegar-and-sugar combination brings the rich, savory flavors into balance.

Save this Cuban Black Beans Recipe for beans-and-rice dinners, taco night, meal prep, cookouts, potlucks, and budget-friendly family meals.

★★★★★

This recipe was originally published July 12, 2010, and updated July 17, 2026, with clearer stovetop instructions, an optional pressure-cooker method, improved serving guidance, storage information, and updated recipe details.