Easy Cuban Black Beans from Canned Beans (Vegan)

A white bowl filled with seasoned Cuban black beans, diced red peppers, and cilantro, garnished with a lime wedge. In the background are a dish of rice, lime halves, jalapeño, and fresh cilantro.

Easy Cuban Black Beans from Canned Beans (Vegan)

Course: dinner, Side Dish

Cuisine: American, Cuban Fusion

Diet: Vegan

Keyword: easy vegan cuban black beans, stove top cuban black beans

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 122kcal

Author: Cindy Rainey

These easy Cuban black beans use canned beans and simple spices for a fast vegan side dish. Perfect for busy weeknights, meal prep, and rice bowls. Canned beans don’t mean cutting corners—they mean dinner gets to the table faster and still tastes like home.

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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.

Notes

You'll be using the white bulb part of the green onions for this dish. I usually chop the green part while I'm at it and pop it in the freezer to use with a future dish.

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