Cuban Black Beans Recipe
Cuban Black Beans Recipe photo by Taste of Home
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Cuban Black Beans Recipe

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This hearty side dish starts with a sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.—Nena Linares, Los Angeles, California
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES: 9 servings


  • 2 cups dried black beans, rinsed
  • 1 bay leaf
  • 3 medium green peppers, chopped
  • 2 medium onions, chopped
  • 1/2 cup olive oil
  • 6 garlic cloves, minced
  • 1 can (15 ounces) tomato puree
  • 1/2 cup sherry or chicken broth
  • 2 tablespoons sugar
  • 3/4 teaspoon salt

Nutritional Facts

3/4 cup: 312 calories, 13g fat (2g saturated fat), 0 cholesterol, 214mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 11g protein.


  1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  2. Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender.
  3. Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain beans; discard bay leaf. Stir beans into tomato mixture. Yield: 9 servings.
Originally published as Cuban Black Beans in Taste of Home February/March 2011, p74

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annrms User ID: 2649709 252971
Reviewed Aug. 21, 2016

"OH, the aroma is so "delicious"! I decided to cook this recipe in the slow cooker to serve within the next few days. I soaked the beans overnight, rinsed and drained them and placed them in a slow cooker. I added three chopped peppers (tri-color), and two onions. I added two bay leaves. I didn't have a small can of tomato puree so I placed a can of diced tomatoes, the garlic, the oil, the sherry, and some chicken bullion to a blender along with an addition of 2 teaspoons of cumin and some hot pepper for additional spice. I blended this with 1.5 cups of water. Poured this liquid into the slow cooker and mixed to combine all. I set it on high and placed a piece of tinfoil on top of the bean mixture before putting on the lid. I cooked it for 6 hours. The flavor is fantastic, and it's definitely a keeper."

TheTallEntree User ID: 7462142 218363
Reviewed Jan. 20, 2015

"Awesome dish! I serve this with the Pork Roast Cubano recipe from this site and a side dish of rice."

s_pants User ID: 174050 124014
Reviewed Sep. 27, 2012

"So good!"

lesleigh5 User ID: 6116448 122695
Reviewed Oct. 18, 2011

"Never tasted anything like this! The sherry gives it a very unique flavor. I also add 2 tsp. cumin, 2 tsp. ground red pepper & 1 tsp. salt. -Lesleigh Baden"

jersey077 User ID: 5016338 192961
Reviewed May. 18, 2011

"This is a new favorite. I used canned black beans and added the bay leaf to the other ingredients and they cooked. I also added aprx. 1 cup cubed ham and served them over rice. Awesome!"

Papa H User ID: 4367052 109188
Reviewed Feb. 28, 2011

"This was excellent. I did add a ham hock and 2 cloves of garlic to the simmering beans and added a chopped jalepeno to the tomato mixture. Still needs a little more heat, but awesome tasting and quite filling."

aug2295 User ID: 4631582 122694
Reviewed Feb. 26, 2011

"Delicious! I had some canned black beans in my pantry and decided to make this to pair with pork chops and yellow rice and what a wonderful flavor! Even my husband, who doesn't care for black beans, loved it."

khdstephens User ID: 3897479 122693
Reviewed Feb. 4, 2011

"It tasted excellent and I didn't change a thing. Very good recipe and most delicious outcome."

northview5 User ID: 1005428 191610
Reviewed Feb. 3, 2011

"We LOVED this recipe! We needed supper in a hurry, so used two 16 oz cans of black beans instead of dried beans. (Drained and rinsed them, placed in pot, covered with water and added the bay leaf. Simmered this while chopping and sauteing vegies.) Also added 1 lb of ground beef. It was SOOO good over rice! (Don't expect Mexican - this is Cuban and it's wonderful!)"

Jellybug User ID: 53068 193905
Reviewed Jan. 26, 2011

"You have to try this delicious recipe!"

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