Cuban Style Black Beans

Cuban Style Black Beans

Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.

But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.

Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.


  • 14 oz Goya black beans
  • 4 cups water
  • 1 can chicken broth
  • 1 spanish onions diced
  • 1 green bell pepper diced
  • 3 cloves minced garlic
  • 1/4 cup cilantro
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black peppercorn
  • 1 packet Sazon
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 bay leaf

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Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.

Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.

Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.

While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.

Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.

Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!

Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.

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