Quick and Easy Cuban Style Black Beans

Cuban Black Beans

When we lived in South Florida for a year, I became pretty hooked on Cuban food. I already have an legitimate addiction to black beans given I was raised by a Guatemalan woman, so our time in So. Fla didn’t help. Although the Cubans make their beans differently from ours, I can honestly say that they are almost as good! (I’m a little biased though.)

Typically they soak the dried beans overnight and let them cook low and slow all day, as does my grandmother, but I just don’t have time (or patience) for that. This way is a quick and easy method for making tasty beans for a side dish to many meals. Enjoy!


  • 1-16 oz can low sodium, whole black beans- UNDRAINED!
  • 1 tbsp. EVOO
  • 1/2 cup yellow or white onion, diced
  • 1/2 cup green or red bell pepper, diced
  • 2 cloves garlic, rough chopped
  • 2 tsp white distilled vinegar
  • 1.5 teaspoons ground cumin
  • 1/2 tsp- 3/4 tsp sea salt
  • 1/4 tsp ground black pepper



  1. Take about one cup of beans and mash them to make a chunky paste. Set aside.
  2. Heat olive oil in a medium sized saucepan over medium high heat.  Sauté onions and green pepper until onions are translucent. Add in the garlic and sauté another minute or so.
  3. Stir in the mashed beans, and remaining whole beans and liquid in the can. Add in the cumin, salt and pepper. Cover and simmer on low heat for 20 minutes.
  4. Uncover and stir in vinegar. Let cook uncovered 5 more minutes.

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