This Cuban Black Beans Recipe is made with dried black beans, onion, garlic, cilantro, cumin and oregano.  They’re  perfectly seasoned black beans for adding to taco bowls, tostadas, huevos rancheros and more.  This is one of my favorite vegan black bean recipes!

pan of cooked black beans

Cuban Black Beans are healthy, affordable and super easy to make. They’re also rich with plant protein and loaded fiber.

ingredients for Cuban black beans

Cuban Black Beans Recipe

These perfectly seasoned black beans is one of my favorite black bean recipes.

  • 1-1/2 cups dried black beans
  • 4-1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion
  • 5 cloves garlic
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 2 bay leaves
  • 3 tablespoons cilantro

How to Make Cuban Black Beans

After you’ve soaked the black beans over night, these Cuban black beans come together in about 2-1/2 hours start-to-finish. 

  • Rinse beans. Pick over dried beans and discard broken pieces, stones and twigs. Rinse under cold running water.
  • Soak beans. Place beans in large bowl and cover with water by 2-inches. Soak overnight.
  • Simmer beans. Transfer beans and water to large sauce pan or Dutch oven and simmer over low heat for 1-1/2 to 2 hours, or until beans are tender.
  • Cook onion. While beans are simmering, heat olive oil in a saucepan over medium-low heat. Add onion and garlic and saute until tender. Stir in oregano and cumin to the onion. Add onion and garlic mixture to the beans. 
  • Add cilantro and bay leaves. Stir in chopped cilantro and bay leaves. Cook beans for another 10-15minutes longer. Add more water if needed.
  • Serve. Serve beans in bowls with a drizzle of olive oil and garnish with cilantro and chopped onion.

pan of cooked chopped onions

pan of cooked chopped onions

pan of cooked chopped onions

How to Soak Black Beans 

  • Rinse the black beans and pick out any broken pieces and stones
  • Add the rinsed beans to a large bowl and cover with water by 2 inches. 
  • Soak overnight
  • Drain and rinse the beans before cooking

The Best Way to Cook Black Beans Without Soaking Overnight

Here’s a quick-soak method for beans

  1. Add the beans to a pot and cover with water by 2 inches. 
  2. Bring to a boil and cook uncovered for 2-3 minutes.
  3. Turn off heat and cover with lid. 
  4. Let them soak for 2 hours.
  5. Drain and continue with the recipe as directed

pot of cooked black beans

Serving Suggestions 

This is one of my favorite vegan black bean recipes to make. They’re perfectly seasoned and great to use in so many ways.

pan of cooked black beans

Health Benefits of Black Beans 

The American Diabetes Association, the American Heart Association and the American Cancer Society recommend legumes as a key food group for preventing disease and enhancing health.

  • May help to lower blood pressure (the nutrients in black beans support heart health due to the variety of phytonutrients (antioxidant and anti-inflammatory components).  
  • Black beans may also help to lower cholesterol (due to the fiber).
  • May help to lower blood glucose levels for diabetics (due to the protein and fiber). 
  • Black Beans are also important for overall digestive health support – for the colon in particular (due to the fiber).

pan of cooked black beans

 

 

Vegan Black Bean Recipes

pan of cooked black beans
Yield: 6 servings

Cuban Black Beans Recipe

This Cuban Black Beans Recipe is made with dried black beans, onion, garlic, cilantro, cumin and oregano.  It's the best black bean recipe to make for taco bowls, tostadas, huevos rancheros and more.  

Ingredients

  • 1-1/2 cups dried black beans, rinced
  • 4-1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, minced
  • 5 cloves garlic, peeled, mashed and minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 2-3 bay leaves
  • 3 tablespoons cilantro

Instructions

  1. Pick over dried beans and discard broken pieces, stones and twigs. Rinse under cold running water.
  2. Place beans in large bowl and cover with water by 2-inches. Soak overnight.
  3. Transfer beans and water to large sauce pan or Dutch oven and simmer over low heat for 1-1/2 to 2 hours, or until beans are tender.
  4. While beans are simmering, heat olive oil in a saucepan over medium-low heat. Add onion and garlic and saute 3-5 minutes or until tender. Stir in oregano and cumin to the onion.
  5. Add seasoned onion and garlic mixture to the beans. 
  6. Stir in chopped cilantro and bay leaves. Cook beans for another 10-15 minutes longer on low. Add more water if needed.
  7. Serve beans in bowls with a drizzle of olive oil and garnish with cilantro and chopped onion.

Notes

How to Soak Black Beans 

  • Rinse the black beans and pick out any broken pieces and stones
  • Add the rinsed beans to a large bowl and cover with water by 2 inches. 
  • Soak overnight
  • Drain and rinse the beans before cooking

The Best Way to Cook Black Beans Without Soaking Overnight

Here’s a quick-soak method for beans

  1. Add the beans to a pot and cover with water by 2 inches. 
  2. Bring to a boil and cook uncovered for 2-3 minutes.
  3. Turn off heat and cover with lid. 
  4. Let them soak for 2 hours.
  5. Drain and continue with the recipe as directed

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 9mgCarbohydrates: 44gFiber: 11gSugar: 2gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.