Cuban-Style Black Beans

Cuban-style black bean recipe finished product in red bowl on dark wood background. You can see chopped bell peppers in the beans and they have a cilantro garnish.

5 from 1 reviews

These one pot Cuban-style black beans are flavorful, easy-to-make, and great for a variety of dishes. We eat them with tacos, enchiladas, burritos, nachos, and salads.


  • 1 pound dry black beans (rinsed)
  • 1 cup chopped white or yellow onion (roughly chopped)
  • 6 cloves garlic (smashed and peeled // but not diced)
  • 1 sheet seaweed for digestibility (optional)
  • Water (about 3 cups)
  • Vegetable broth (about 3 cups)
  • 3 teaspoons ground cumin
  • 1 teaspoon chipotle powder
  • 2 teaspoons sea salt plus additional salt to taste
  • 2 bell peppers (any color), diced
  • Juice of 1 lime


  1. Add beans, onion, garlic, and seaweed to a large soup pot and cover with mixture of water and vegetable broth (use half of the water and half of the vegetable broth during this step). Make sure the beans to be covered in about 2-3 inches of liquid.
  2. Cover and bring to a boil over high heat. Once boiling, reduce heat to simmer and cook uncovered for 1 hour – 1 hour 45 minutes or until the beans are tender. During this time, you might need to add more liquid to make sure beans remain submerged. Add the remaining water and vegetable broth during this time (or more as needed).
  3. Once tender, spoon out excess liquid if the beans are too soupy. You want some liquid to remain because there is still cook time left.
  4. Add chopped bell peppers, salt, cumin powder, and chipotle powder. Increase heat to medium (the beans should be bubbling) and cook uncovered for 10 more minutes.
  5. Store beans in the refrigerator up to 5 days. You can also freeze up to 1 month.


*Recipe is a guide. Adapt ingredients and measurements as desired.

Keywords: black bean recipe, cuban-style black beans, cuban-style black bean recipe