“Canned beans don’t mean cutting corners. They mean dinner gets to the table faster and still tastes like home.”
When dinner needs to happen fast, canned black beans are a quiet hero. This Cuban-style version turns a simple pantry staple into something fragrant, savory, and deeply comforting in under 30 minutes. The aromatics sauté in olive oil, the spices add a gentle kick, and the beans simmer into a flavorful, spoonable side that works with rice, veggie tacos, or straight from the bowl (my favorite!). This is weeknight cooking at its best: simple ingredients, bold flavor, and no soaking required.
If you prefer making beans completely from dried, be sure to check out my Instant Pot Cuban Black Beans from Dried recipe. And if you’re craving something smoky and sweet instead, my Easy Stovetop Canned BBQ Beans are another easy pantry favorite.
Why You’ll Love This Recipe
- Uses one can of black beans and common pantry ingredients
- Ready in about 20 minutes
- Light, savory Cuban-inspired flavor
- Budget-friendly and meal-prep friendly
- Perfect side dish or protein base for bowls and tacos
Ingredients
The exact ingredients along with measurements can be found in the printable recipe card below. Read more to learn about the ingredients and substitutions.
- olive oil – Adds richness and helps the aromatics “bloom”. If you prefer to cook oil-free, then sauté with vegetable broth
- minced garlic – jarred garlic is fine
- green onions, chopped – use the white bulb part. You can save the green stems for topping other dishes like coconut pineapple rice or black bean enchiladas.
- finely diced red bell pepper
- chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup vegetable broth. Use regular vegetable broth, or, if you want to use a vegan flavored broth, this recipe goes best with the “chicken-less” flavored broth.
- red wine vinegar – Red wine vinegar is best for this recipe. if you are going to substitute then use lime juice, apple cider vinegar, or white wine vinegar.
- 1 bay leaf – makes a subtle yet distinctive layer of flavor.
- teaspoon ground cumin, dried oregano, salt and pepper
Instructions
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
STep one – Prepare the ingredients
Rinse and drain the canned black beans. Chop/mince the garlic, green onions (white bulb), red bell pepper, and cilantro.
Step two – Sauté the vegetables (the Aromatics)
In a medium pot over medium heat, add the olive oil. Add the garlic, green onions, red bell pepper, and cilantro. Sauté until softened and fragrant, about three minutes. The aromatics will continue cooking with the black beans for another 15 minutes.
If you’d rather not cook the vegetables with oil, then sauté with vegetable broth. Just ensure your pan does not run dry.
I always add a few cilantro leaves to the top of my cooked cuban black beans for garnish. Make sure to save a few.
Steps Three and Four – Simmer the Beans
Add the black beans, vegetable broth, red wine vinegar, bay leaf, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally. Add a little extra vegetable broth if you prefer a looser consistency.
Step Five – Serve
Remove the bay leaf – and this is a super important part! Fish it out! If you don’t you are going to have a weird crunchy piece in your cuban black beans because the bay leaf does not soften with cooking.
My favorite way to enjoy Cuban black beans is to serve warm over rice. You could also enjoy as a simple bean side dish, OR roll up in a soft taco shell.
Time-Saving Notes
Canned beans make this recipe weeknight-friendly and predictable. Rinsing removes excess sodium while keeping the texture tender and ready to absorb flavor. This method gives you Cuban-style beans without planning ahead. You can always rinse you black beans and chop the vegetables ahead of time and keep in the fridge before cooking.
FAQs
Can I use water instead of vegetable broth?
Yes, but broth adds more depth. If using water, increase salt slightly and don’t skip the vinegar.
Are these spicy?
No. The seasoning is mild and savory. You can add a pinch of chili flakes if you want heat.
Do these freeze well?
Yes. Cool completely and freeze in airtight containers for up to 2 months.
What should I serve with them?
Rice, plantains, tacos, burrito bowls, or alongside roasted vegetables all work beautifully.
Troubleshooting
- Too thick? Add a splash of broth or water.
- Too bland? Add a pinch more salt or a small splash of vinegar.
- Too brothy? Simmer uncovered for a few minutes to reduce.
Easy Cuban Black Beans from Canned Beans (Vegan)
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 2 green onions chopped
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 15 ounce canned black beans rinsed and drained
- ½ cup vegetable broth
- 1 teaspoon red wine vinegar
- 1 bay leaf
- ⅛ teaspoon ground cumin
- ⅛ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse and drain the canned black beans. Chop the aromatics.
- In a medium pot over medium heat, add the olive oil. To the pot, add the garlic, green onions (the white bulb part), red bell pepper, and cilantro. Sauté the aromatics until they become softened, about 3 minutes. Remember that they will continue to cook with the black beans.2 teaspoons olive oil, 1 teaspoon minced garlic, 2 green onions, 3 tablespoons finely diced red bell pepper, 3 tablespoons chopped fresh cilantro
- Add the beans, vegetable broth, bay leaf, cumin, oregano, red wine vinegar, salt, and black pepper to the pot with the aromatics and bring the mixture to a boil.15 ounce canned black beans, ½ cup vegetable broth, 1 teaspoon red wine vinegar, 1 bay leaf, ⅛ teaspoon ground cumin, ⅛ teaspoon dried oregano, Salt and black pepper
- Reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, stirring occasionally. Adjust the amount of vegetable broth if needed to achieve the desired consistency.
- Serve over rice or alone.
