20 Delicious Cuban Black Bean Recipes for Every Occasion

Vibrant, flavorful, and utterly comforting, Cuban black beans are a staple that can transform any meal into a celebration. Whether you’re whipping up a quick weeknight dinner or planning a festive gathering, these 20 delicious recipes promise to bring a taste of Cuba to your table. From classic stews to innovative twists, there’s a dish for every occasion. Let’s dive into the rich, savory world of Cuban black beans together!

Cuban Black Bean Soup

Got a craving for something hearty and full of flavor? This Cuban Black Bean Soup is your go-to comfort dish, packed with rich spices and creamy beans that’ll warm you right up.

Ingredients

• 2 cups dried black beans (soaked overnight for best texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced (adjust to taste)
• 6 cups vegetable broth (or water for a lighter version)
• 1 tsp ground cumin (toasted for extra flavor)
• 1 bay leaf (remove before serving)
• Salt and pepper (adjust to taste)
• 1 tbsp white vinegar (adds a nice tang)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and green bell pepper. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Drain soaked black beans and add them to the pot along with vegetable broth, cumin, and bay leaf.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 to 2 hours, or until beans are tender.
6. Remove bay leaf. Use an immersion blender to partially puree the soup for a creamy texture, leaving some beans whole.
7. Stir in white vinegar, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Kick back and enjoy this soup’s velvety texture and deep, smoky flavors. Perfect with a side of crusty bread or over rice for a more filling meal.

Traditional Cuban Black Beans and Rice

Hey, you know those days when you crave something hearty, flavorful, and just a bit exotic? Traditional Cuban Black Beans and Rice is your go-to. It’s simple, satisfying, and packed with flavors that’ll transport you straight to Havana.

Ingredients

• 1 cup long-grain white rice (rinsed well)
• 2 cups water (for fluffier rice)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (yellow or white works best)
• 1 green bell pepper, diced (adds a sweet crunch)
• 2 garlic cloves, minced (fresh is key)
• 15 oz can black beans, undrained (for extra flavor)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp dried oregano (crush it in your palm to wake it up)
• 1 bay leaf (remove before serving)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering.
2. Add onion and bell pepper. Cook, stirring occasionally, until soft, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds. Tip: Don’t let the garlic burn.
4. Add rice to the pot. Stir to coat with oil and toast slightly, about 2 minutes.
5. Pour in water, then add black beans (with their liquid), cumin, oregano, bay leaf, and salt. Tip: The bean liquid adds depth, so don’t skip it.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; steam is key.
7. Remove from heat. Let sit, covered, for 5 minutes. Then fluff with a fork.

Zesty and comforting, this dish boasts creamy beans and fluffy rice with a hint of spice. Serve it with a side of fried plantains for a true Cuban experience.

Cuban Black Bean Salad

Oh, you’re going to love this Cuban Black Bean Salad—it’s fresh, flavorful, and super easy to whip up for any occasion. Perfect for those days when you want something light yet satisfying without spending hours in the kitchen.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced (about 1 cup)
• 1/2 red onion, finely diced (soak in cold water for 10 minutes to mellow the bite)
• 1 avocado, diced (add right before serving to prevent browning)
• 1/4 cup cilantro, chopped (or parsley if you’re not a cilantro fan)
• 2 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (about 2 tbsp)
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, corn, diced red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the bean mixture and toss gently to coat everything evenly. Tip: Let it sit for 10 minutes to allow the flavors to meld.
4. Right before serving, gently fold in the diced avocado and chopped cilantro. Tip: Adding the avocado last keeps it from getting mushy.
5. Serve chilled or at room temperature. Tip: For an extra kick, add a diced jalapeño or a dash of hot sauce.

Packed with creamy avocado, crunchy veggies, and zesty lime, this salad is a texture and flavor dream. Try serving it over grilled chicken or with tortilla chips for a fun twist!

Slow Cooker Cuban Black Beans

Hey, you know those days when you want something hearty but don’t want to spend hours in the kitchen? These Slow Cooker Cuban Black Beans are your answer. They’re packed with flavor, super easy to make, and basically cook themselves while you go about your day.

Ingredients

• 1 lb dried black beans, rinsed (no need to soak)
• 1 green bell pepper, diced (or any color you have)
• 1 medium onion, diced
• 4 cloves garlic, minced (more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 6 cups water (adjust if you like thicker or thinner beans)
• 1 tbsp white vinegar (adds a nice tang)
• Salt to taste (start with 1 tsp)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until soft, about 5 minutes.
2. Transfer the cooked veggies to your slow cooker. Add the black beans, cumin, oregano, bay leaf, and water. Stir to combine.
3. Cover and cook on low for 8 hours or high for 4 hours, until the beans are tender.
4. Once cooked, stir in the vinegar and salt. Taste and adjust seasoning if needed.
5. Remove the bay leaf before serving.

Look at that—creamy beans with a bit of bite, infused with all those cozy spices. Serve them over rice, with a side of avocado, or as a hearty soup. They’re even better the next day, so don’t worry about leftovers.

Cuban Black Bean Stew

Dig into a bowl of this hearty Cuban Black Bean Stew, and you’ll feel like you’re soaking up the sun in Havana. It’s packed with flavor, easy to make, and perfect for a cozy night in.

Ingredients

• 2 cups dried black beans, soaked overnight (or use canned for a quicker version)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tbsp white vinegar
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until soft, about 5 minutes.
2. Add garlic, cumin, oregano, and bay leaf. Cook for 1 minute until fragrant.
3. Drain soaked beans and add to the pot. Pour in vegetable broth to cover beans by about 2 inches.
4. Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 to 2 hours, until beans are tender. Stir occasionally.
5. Once beans are tender, stir in vinegar and salt. Simmer for another 10 minutes to blend flavors.
6. Remove bay leaf before serving. For a thicker stew, mash some beans against the side of the pot.

Kick back and enjoy this stew’s creamy texture and rich, smoky flavors. Serve it over rice, with a side of avocado, or with a sprinkle of fresh cilantro for an extra pop of color and taste.

Cuban Black Bean Dip

Got a craving for something creamy, spicy, and utterly dip-able? This Cuban Black Bean Dip is your next go-to for parties, game nights, or just because. It’s packed with flavor, easy to whip up, and guaranteed to disappear fast.

Ingredients

• 2 cups cooked black beans (canned works fine, just rinse them)
• 1/4 cup olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp cumin (toast it for extra flavor)
• 1/2 tsp smoked paprika (adjust to taste)
• 1 tbsp lime juice (fresh is best)
• Salt to taste (start with 1/4 tsp)
• 1/4 cup water (as needed for consistency)

Instructions

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add cumin and smoked paprika to the pan. Stir for about 15 seconds to toast the spices.
3. Add the black beans and lime juice to the pan. Stir to combine everything well.
4. Pour in water, starting with 1/4 cup, to help blend the beans. Add more if needed.
5. Transfer the mixture to a blender or food processor. Blend until smooth. Tip: For a chunkier dip, pulse a few times instead of blending fully.
6. Season with salt to taste. Tip: Always taste as you go to adjust seasoning.
7. Serve warm or at room temperature. Tip: Garnish with a drizzle of olive oil and a sprinkle of smoked paprika for extra flair.

Zesty and smooth, this dip is a crowd-pleaser with a kick. Try it with plantain chips for an authentic Cuban twist or spread it on toast for a quick snack.

Cuban Black Bean and Plantain Bowl

Craving something hearty yet healthy? This Cuban Black Bean and Plantain Bowl is your answer. It’s packed with flavors that’ll transport you straight to the tropics, and it’s surprisingly easy to whip up.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 ripe plantains, sliced into 1/2-inch pieces (look for yellow with black spots)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste
• 1 cup cooked white rice (or quinoa for a healthier twist)
• 1 avocado, sliced (add lime juice to prevent browning)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add plantain slices and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
2. In the same skillet, add black beans, cumin, garlic powder, and a pinch of salt. Cook for 2-3 minutes until heated through. Tip: Mash a few beans to thicken the mixture slightly.
3. Divide cooked rice between two bowls. Top with the black bean mixture and fried plantains.
4. Garnish with avocado slices and fresh cilantro. Tip: A squeeze of lime over the top adds a refreshing zing.

Fresh and vibrant, this bowl is a delightful mix of creamy avocado, sweet plantains, and savory beans. Try adding a dollop of sour cream or hot sauce for an extra kick.

Cuban Black Bean Burgers

Veggie lovers, get ready for a twist on your usual burger night with these Cuban Black Bean Burgers. They’re packed with flavor, easy to make, and a great way to switch things up.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed (mash slightly for texture)
• 1/2 cup breadcrumbs (or gluten-free alternative)
• 1/4 cup finely chopped red onion (soak in water to reduce sharpness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1 egg (or flax egg for vegan option)
• Salt and pepper to taste

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
2. Add the breadcrumbs, red onion, olive oil, cumin, smoked paprika, egg, salt, and pepper to the bowl. Mix until well combined.
3. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat and cook the patties for 4-5 minutes on each side, or until golden and crispy.
5. Tip: Let the patties sit for a minute after shaping to help them hold together better when cooking.
6. Tip: If the mixture feels too wet, add a little more breadcrumbs until it’s easier to handle.
7. Tip: For extra flavor, toast the buns and add toppings like avocado slices or a spicy mayo.

Deliciously hearty with a satisfying crunch on the outside and tender inside, these burgers are a crowd-pleaser. Serve them with sweet potato fries or a crisp salad for a complete meal.

Cuban Black Bean and Corn Salad

Just imagine a dish that’s as vibrant as a summer day and as easy as tossing a few ingredients together. That’s what you get with this Cuban Black Bean and Corn Salad—a perfect blend of flavors and textures that’ll make your taste buds dance.

Ingredients

– 2 cups canned black beans, rinsed and drained (or cooked from dry)
– 1 cup corn kernels, fresh or frozen (thaw if frozen)
– 1/2 red onion, finely diced (soak in cold water for 10 minutes to mellow the bite)
– 1 red bell pepper, diced (for a sweet crunch)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp lime juice (freshly squeezed for the best flavor)
– 1 tsp ground cumin (toast lightly for extra aroma)
– Salt to taste (start with 1/2 tsp)
– 1/4 cup chopped cilantro (omit if you’re not a fan)

Instructions

1. In a large bowl, combine the black beans, corn, red onion, and red bell pepper.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
5. Just before serving, stir in the chopped cilantro for a fresh, herby finish.
6. Serve the salad chilled or at room temperature, depending on your preference.
So there you have it—a salad that’s not only bursting with colors but also packed with a delightful mix of creamy beans, sweet corn, and a zesty lime dressing. Try scooping it up with some crispy tortilla chips for an extra fun twist!

Cuban Black Bean Tacos

Alright, you’re in for a treat with these Cuban Black Bean Tacos. They’re packed with flavor, easy to whip up, and perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 cup vegetable broth
• 8 small corn tortillas
• 1 avocado, sliced (for serving)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the black beans and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, mashing some of the beans with the back of a spoon to thicken the mixture.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. Fill each tortilla with the black bean mixture. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.

Out of this world, right? The creamy avocado and zesty lime brighten up the smoky, spiced beans beautifully. Try serving these tacos with a side of mango salsa for an extra pop of color and sweetness.

Cuban Black Bean and Sweet Potato Hash

You’re going to love this Cuban Black Bean and Sweet Potato Hash—it’s a vibrant, hearty dish that’s perfect for any meal of the day. Packed with flavor and easy to whip up, it’s a surefire way to spice up your routine.

Ingredients

• 2 cups sweet potatoes, diced into 1/2-inch cubes (no need to peel)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for serving)

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the sweet potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Tip: Don’t overcrowd the skillet to ensure the sweet potatoes get nicely browned.
4. Add the onion and garlic to the skillet. Cook for another 5 minutes, until the onion is translucent.
5. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 more minutes, until everything is heated through.
6. Tip: If the mixture seems dry, add a splash of water to loosen it up.
7. Remove from heat and garnish with fresh cilantro.
8. Tip: For an extra touch of creaminess, serve with sliced avocado on top.

Craving something with a bit of sweetness and a lot of heart? This hash delivers with tender sweet potatoes, creamy beans, and a smoky kick. Try it topped with a fried egg for a breakfast twist or alongside grilled chicken for dinner.

Cuban Black Bean and Mango Salsa

Perfect for those lazy summer days when you want something refreshing yet satisfying, this Cuban Black Bean and Mango Salsa is a vibrant mix of sweet, spicy, and tangy flavors. It’s a breeze to whip up and pairs wonderfully with just about anything from grilled chicken to crispy tortilla chips.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained (for a firmer texture)
• 1 large mango, diced (about 1 cup, ripe but firm)
• 1/2 red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to taste)
• 1/4 cup fresh cilantro, chopped (stems are fine)
• 2 tbsp lime juice (about 1 lime, fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp ground cumin (toast for 30 seconds to enhance flavor)
• Salt to taste (start with 1/4 tsp)

Instructions

1. In a large bowl, combine the black beans, diced mango, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, and ground cumin until well blended.
3. Pour the dressing over the bean and mango mixture. Gently toss to coat all ingredients evenly.
4. Season with salt, starting with 1/4 tsp, then taste and adjust as needed. Let the salsa sit for at least 10 minutes before serving to allow flavors to meld.
5. For the best flavor, cover and refrigerate for 1 hour before serving, though it’s delicious right away.

Kick back and enjoy the contrast of creamy black beans against the juicy mango, with just enough heat from the jalapeño to keep things interesting. Serve it over grilled fish for a light dinner or scoop it up with plantain chips for a tropical twist on snack time.

Cuban Black Bean and Avocado Toast

Unbelievably easy and packed with flavor, this Cuban Black Bean and Avocado Toast is your new go-to breakfast or snack. You’ll love the creamy avocado paired with the hearty black beans, all on crispy toast.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed (or cooked from dry)
• 1 ripe avocado, mashed (add a squeeze of lime to prevent browning)
• 2 slices of whole grain bread, toasted (or your favorite bread)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin (adjust to taste)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a small pan over medium heat.
2. Add the black beans, cumin, garlic powder, salt, and pepper to the pan. Cook for 5 minutes, stirring occasionally, until the beans are warm and the spices are fragrant.
3. While the beans cook, toast your bread until golden and crispy.
4. Mash the avocado in a small bowl. Season with a pinch of salt and pepper.
5. Spread the mashed avocado evenly on the toasted bread slices.
6. Top the avocado with the warm black bean mixture.
7. Garnish with fresh cilantro if desired.

Deliciously creamy and satisfying, this toast combines textures and flavors in every bite. Try it with a sprinkle of red pepper flakes for an extra kick or serve it alongside a fresh fruit salad for a balanced meal.

Cuban Black Bean and Quinoa Stuffed Peppers

Now, imagine diving into a dish that’s as nutritious as it is bursting with flavor. These Cuban Black Bean and Quinoa Stuffed Peppers are your ticket to a satisfying meal that’s easy to make and packed with protein.

Ingredients

• 4 large bell peppers (any color, but red adds a sweet contrast)
• 1 cup quinoa (rinsed well to remove bitterness)
• 1 can (15 oz) black beans, drained and rinsed (for extra flavor, use seasoned black beans)
• 1 cup corn kernels (fresh or frozen works)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (white or yellow for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp cumin (toasted for deeper flavor)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1 cup shredded cheese (cheddar or Monterey Jack melts nicely)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking of the peppers.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this easier.
3. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the black beans, corn, cumin, and smoked paprika. Cook for another 3 minutes to blend the flavors.
6. Combine the cooked quinoa with the bean mixture in the skillet. Season with salt and pepper to taste.
7. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Top with shredded cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Vibrant and hearty, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty filling. Serve them with a dollop of sour cream or avocado slices for an extra layer of flavor.

Cuban Black Bean and Chorizo Soup

Now, imagine coming home to a bowl of this hearty, flavor-packed soup that’s perfect for any night of the week. It’s a comforting blend of smoky chorizo and tender black beans, simmered to perfection.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb chorizo, sliced (spicy or mild, your choice)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 4 cups chicken broth (low sodium preferred)
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chorizo and cook until browned, about 5 minutes. Tip: Render the fat well for maximum flavor.
3. Stir in onion and garlic, cooking until soft, about 3 minutes.
4. Mix in cumin and smoked paprika, cooking for 30 seconds until fragrant.
5. Pour in chicken broth, scraping the bottom to release any browned bits.
6. Add black beans and bay leaf, then bring to a simmer.
7. Reduce heat to low, cover, and let cook for 20 minutes. Tip: Stir occasionally to prevent sticking.
8. Remove bay leaf, then season with salt and pepper. Tip: Taste as you go to adjust seasoning.
9. Serve hot, garnished with cilantro and lime wedges on the side.

Ladle this soup into bowls and enjoy the rich, smoky flavors with a bright squeeze of lime. The chorizo adds a delightful depth, while the beans offer a creamy texture that’s utterly satisfying.

Cuban Black Bean and Pumpkin Stew

Sometimes you just need a hearty, comforting stew that’s packed with flavor and easy to make. This Cuban Black Bean and Pumpkin Stew is just that—a cozy, nutritious bowl that’s perfect for any day of the week.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups pumpkin, cubed (or butternut squash)
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes.
4. Add ground cumin and smoked paprika, stirring to coat the vegetables.
5. Pour in black beans, pumpkin cubes, diced tomatoes, and vegetable broth.
6. Bring the stew to a boil, then reduce heat to low and simmer for 25 minutes, or until pumpkin is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

Rich and hearty, this stew has a velvety texture from the pumpkin and a smoky depth from the spices. Serve it over rice or with a side of crusty bread for a complete meal.

Cuban Black Bean and Coconut Rice

Let’s dive into a dish that’s as vibrant as it is comforting. You’ll love how the creamy coconut rice pairs perfectly with the hearty black beans, creating a meal that’s both satisfying and packed with flavor.

Ingredients

• 1 cup long-grain white rice (rinsed well)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
2. Stir in the minced garlic and ground cumin, cooking for another 30 seconds until fragrant.
3. Add the rinsed rice to the saucepan, stirring to coat the grains with the oil and spices.
4. Pour in the coconut milk and water, then add the black beans, salt, and pepper. Bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid.
7. Fluff the rice with a fork, then taste and adjust seasoning if needed. Tip: A squeeze of lime juice can brighten the flavors.
8. Garnish with fresh cilantro before serving. Tip: For extra texture, top with toasted coconut flakes.

Out of the pot, this dish is a beautiful mix of creamy and hearty textures, with the coconut milk adding a subtle sweetness that balances the earthiness of the beans. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a satisfying vegetarian option.

Cuban Black Bean and Spinach Enchiladas

Back when you thought enchiladas couldn’t get any better, here comes a twist that’ll make your taste buds dance. These Cuban Black Bean and Spinach Enchiladas are packed with flavor, easy to whip up, and perfect for any night of the week.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup chopped spinach (fresh or frozen, thawed)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in black beans, spinach, cumin, and smoked paprika. Cook for another 2 minutes, then remove from heat. Tip: If using frozen spinach, squeeze out excess water first.
4. Warm tortillas for about 10 seconds in the microwave to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
5. Fill each tortilla with the bean mixture, roll tightly, and place seam side down in the baking dish.
6. Pour enchilada sauce over the top and sprinkle with cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Out of the oven, these enchiladas are a delightful mix of creamy, cheesy, and slightly smoky flavors. Serve them with a dollop of sour cream or a side of avocado for an extra touch of richness.

Cuban Black Bean and Yam Curry

This Cuban Black Bean and Yam Curry is a hearty, flavorful dish that’s perfect for cozy nights in. You’ll love how the sweet yams and spicy curry come together.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 large yam, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add cubed yam to the pot, stirring to coat with the spices.
5. Pour in black beans, diced tomatoes, and vegetable broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until yams are tender.
7. Season with salt to taste before serving.

With its creamy yams and hearty beans, this curry is a comforting meal. Try serving it over rice or with a side of warm tortillas for extra satisfaction.

Cuban Black Bean and Lime Cilantro Rice

Mmm, you’re going to love this vibrant dish that’s bursting with flavor and so easy to whip up. Perfect for a weeknight dinner or meal prepping for the week ahead.

Ingredients

• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 cups water (for fluffier rice)
• 1 can (15 oz) black beans, drained and rinsed (or cooked from dry)
• 1 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (about 2 tbsp, adjust to taste)
• 1/4 cup chopped fresh cilantro (stems removed for less bitterness)
• 1 tsp ground cumin (toasted for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1 clove garlic, minced (fresh is best)

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Do not peek.
3. Remove from heat and let sit, covered, for 5 minutes. This steams the rice to perfection.
4. Fluff the rice with a fork, then stir in the olive oil, lime juice, cilantro, cumin, salt, and garlic.
5. Gently fold in the black beans until everything is well combined and heated through.

Ready to dig in? The rice is fluffy with a zesty lime kick, while the beans add a creamy texture. Try serving it with grilled chicken or avocado slices for an extra touch of deliciousness.

Conclusion

Overwhelmed by the variety? This roundup of 20 Delicious Cuban Black Bean Recipes offers something for every occasion, from quick weeknight dinners to festive gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos