Go Back
+ servings
Cuban black beans in bowl with cilantro garnish, spoon and bulgur and cilantro on the side.
Print Recipe Add to Collection
5 from 5 votes

Cuban Black Beans

Smoky, colorful and loaded with health, these Cuban black beans are a delicious meal on their own, but they also make a gorgeous side dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Stew
Cuisine: Cuban
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 152kcal

Equipment

Ingredients

  • 1 cup dried black beans (or 28 oz canned black beans, drained and rinsed)
  • 2 medium red onions (diced, divided)
  • 2 bay leaves (needed only if you are cooking dried beans from scratch)
  • 1 teaspoon extra virgin olive oil (or any neutral oil. If oil-free, use a quarter cup of vegetable stock to saute the garlic and onions.)
  • 6 cloves garlic (minced)
  • 2 bell peppers (diced. I used one red bell pepper and one yellow bell pepper)
  • 1 large sweet potato (diced)
  • 1 teaspoon dried oregano (or marjoram, or Mexican oregano)
  • 2 teaspoons ground cumin
  • 1 teaspoon red pepper flakes (or paprika. Use less red pepper if sensitive to heat, more for more heat).
  • 2 cups vegetable stock (or water, or liquid from cooking beans)
  • Salt and ground black pepper to taste
  • 2 tablespoons cilantro (chopped, for garnish)

Instructions

  • If cooking beans from scratch, place the dried beans in an Instant Pot liner or in a saucepan with two inches of water to cover. Add a diced onion and two bay leaves to the pot. Pressure cook for 35 minutes in the Instant Pot or on the stovetop for an hour to 90 minutes or until the beans are very tender. Pick out the bay leaves and strain the beans before using, but reserve any cooking liquid. If using canned beans you can skip this step.
  • In a Dutch oven or large pot, heat oil over medium heat. Add the garlic and onions along with a generous pinch of salt and ground black pepper. Saute for a couple of minutes until the onions soften.
  • Stir in the bell peppers and mix well. Saute for a couple of minutes. Add the sweet potatoes to the pot along with cumin, oregano and red pepper flakes. Mix.
  • Stir in the strained black beans along with 2 cups water or vegetable stock (use less water for a thicker consistency). If you cooked the beans from scratch you can use the liquid from cooking the beans instead of vegetable stock or water.
  • Bring the black beans to a boil. Lower heat to a simmer, cover the pot, and let the stew cook 30 minutes. Check seasoning, add more salt if needed, and turn off heat. Sprinkle in the cilantro and serve hot.

Nutrition

Calories: 152kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 267mg | Potassium: 632mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7184IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 2mg