main-dishes

Cuban Black Beans

Hearty Cuban-style black beans slowly cooked in a crockpot with onions, green bell pepper, garlic, cumin, oregano, and smoked paprika. Finished with olive oil and red wine vinegar for depth and brightness, these beans are richly flavored, aromatic, and perfect served over rice as a main course or as a comforting side dish.

Servings: 6–8 servings
Total Time: 975 min
Pan: Crockpot / slow cooker

Ingredients

Beans and Aromatics
  • 1 pound dried black beans, rinsed and soaked overnight
  • 6 cups water or low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
Finishing
  • 2 teaspoons salt (or to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar (optional, for balance)
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Rinse 1 pound dried black beans and soak them overnight in plenty of water. Drain and rinse the soaked beans thoroughly before cooking.
  2. Add the drained black beans to the crockpot along with 6 cups water or low-sodium vegetable broth, 1 finely chopped medium onion, 1 finely chopped green bell pepper, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (if using), and 1 bay leaf.
  3. Set the crockpot to low heat and cook the beans for 8 to 10 hours, or set to high heat and cook for 4 to 6 hours, until the black beans are tender and the flavors have melded together.
  4. About 30 minutes before the beans are done, stir in 2 teaspoons salt (or to taste), 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon sugar if using. Adjust seasoning, adding more salt or vinegar if needed.
  5. Before serving, remove the bay leaf from the crockpot and discard.
  6. For creamier beans, use the back of a spoon or a ladle to lightly mash some of the cooked black beans against the side of the crockpot and stir them back into the mixture.
  7. Garnish the Cuban black beans with fresh cilantro or parsley if desired, and serve over rice or as a side dish.

Notes

  • Soaking the beans overnight helps them cook more evenly and reduces cooking time.
  • Add the salt near the end of cooking so the beans become tender without toughening.
  • For extra flavor, substitute some of the water or broth with a splash of beer or add a chopped jalapeño.
  • These beans pair well with rice, plantains, avocado, or Cuban-style pork and reheat beautifully for meal prep.

Tags

black beans cuban slow cooker crockpot rice and beans meal prep