The Best Cuban Beans
Follow this Best Cuban Beans recipe for one of the quickest, easiest, and most delicious meals fit for a tight budget and a big appetite!
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Why this Cuban Beans recipe is Amazing
We have been that married couple with an extremely tight budget for most of our marriage and this cheap and easy Cuban Beans dish was prepared in our home almost weekly and we never grew tired of it! The ingredients are budget-friendly and provide plenty of leftovers, so it is perfect to pack for work lunches the next day or prepare it ahead of time and have an easy dinner to heat up once you get home. This is delicious served over a bed of rice with some salsa verde, cheese, and a dollop of sour cream! Oh, and don’t forget some crumbled tortilla chips on top because who doesn’t love a nice salty crunch?!
“Kentucky” Cuban Beans, Anyone?
I lived in Florida for a couple of years and understand that this recipe is not “traditional” Cuban Beans, but hey, it tastes amazing anyways. Maybe I should call it “Kentucky” Cuban Beans haha. Anywho…these beans are cheap, will stretch meals, are healthy, and are so easy to whip up that you will be making it without having to glance at the recipe in no time! You can double the recipe, or you can just as easily downsize it if you are solo in your home.
I have often made this meal for a crowd and found that everyone loves it because you can lay out enough salsas, hot sauces, sour cream, cheese, and chips so everyone can make it their own. This was also one of the first meals my toddler would ask for or demand to be made for dinner! And for a kid that did not like meat, I knew this veggie-full, high-protein meal was ideal for her. It can be made so fast that I always make sure to have the ingredients on hand so I can whip it up on the nights where I need a quick, hearty meal either for just the family or for whoever else has dropped by the home for dinner.
The Ingredients
- Black Beans: we all know black beans are a powerhouse of healthy foods (plus tasty!) because they are an excellent plant-based protein, high in fiber, and are high in antioxidants, and much more! Just look here at the Black Bean health benefits.
- Tomatoes and Chilies: canned tomatoes and chilies are what make this dish pop. Here you can add a little of your own preference by choosing mild, hot, or some other variation like oven-roasted or whatever you find. I have used about all the varieties out there, so I can honestly tell you that they all work beautifully.
- Peppers: standard old bell pepper of any color is what I always use, but you could always toss in a poblano instead or even add in a jalapeno!
- Onion: do not leave out the onion! Just don’t…they add too much goodness to everything.
- Garlic: I love to add a couple of garlic cloves to this dish, but to be honest, many times I have been out of garlic and just skipped it so do not fret if you don’t have garlic on hand.
- Spices: cumin, coriander, salt, fennel seed, chili powder, turmeric, oregano. These are my go-to spices for the recipe! The smokiness of the cumin, coriander, and chili powder; the meatiness of the fennel seed; the health benefits of turmeric; and the brightness of oregano (or cilantro if you have it!)
Which Black Beans to Use
Canned: The easiest method is just to grab a couple of cans of black beans. I like to leave about half undrained and mash up a can’s worth. By using canned beans, you can make this an easy dump and heat meal for a quick dinner with big flavor!
Dry: Dry beans are another option and the one I typically use now. Dry beans are just so cheap and easy to have on hand in the pantry. Plus I have time now to be at home and prepare them ahead of time. My favorite way to prep dry beans is by using the Instant Pot. I just make 1 ½ cups of dry, washed, and sorted beans with either a 32 oz box of chicken broth or water. Set it to pressure cook for 35 minutes and do a natural release of pressure. The beans might still have a bit of an Al dente texture to them and that is fine since you will simmer them with the other ingredients on the stove for a while. Of course, you can always add 5 more minutes for a softer bean.
How to Cook Cuban Beans
Now it is time to cook the Cuban Beans! Easy-peasy because you first just saute the onion and pepper over medium-high heat until they are soft and the onions have become slightly translucent. Then add the garlic, if using, and saute another minute. Add the spices to the pot to “sweat” the spices for another minute, and stir constantly to avoid burning them. Add in the canned tomatoes with chilies and the beans. Bring the pot to a simmer, and then turn it down to a low simmer and let cook for about 20 minutes to heat through. Serve it over a bed of rice, on cornbread, or just eat it as a stew! I have also used leftovers as a filler for burritos or quesadillas, but just drain the liquid from the Cuban Beans before doing this. 
The Best Cuban Beans
Ingredients
- 1 Tbsp Olive Oil, or Coconut Oil
- 3 15.5 oz cans Black Beans undrained, or half-drained
- 1 10 oz can Tomatoes and Chilies
- 1 Yellow Onion diced
- 1 Bell Pepper any color, diced
- 2 Garlic Cloves minced
- 1 Tbsp Chili Powder
- 1 Tbsp Oregano
- 2 tsp Cumin
- 2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1 tsp Fennel Seed
- 1 tsp Salt or to taste
Instructions
- Heat oil in a pot over medium-high heat, and then saute onions and peppers until onions are translucent and soft.
- Add garlic and stir for 30 seconds.
- Add spices and stir constantly to avoid burning them. Stir for 30 seconds to "sweat" the spices.
- Add the beans and canned tomatoes with chilies, and bring to a simmer.
- Drop the heat to medium and simmer for 20-30 minutes to heat through the ingredients and incorporate flavors.
- Serve over a bed of warm rice and enjoy! *I like to add 1/2 turmeric to my rice while it cooks to give the pretty yellow color. Add salsa, hot sauce, cheese, sour cream, crumbled tortilla chips or anything else you like!
