Cuban Black Beans (Vegan)

Prep Time
Cook Time
2h 15m
Ready In

"This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time. A lot of people have tried this with canned black beans, but I really think starting from scratch with this recipe is what makes it so special. It's like magic how flavorful they end up and they're Vegan! *If you're Vegan, you know to use Vegan wine. It isn't specific as to what kind of vinegar and wine to use, but I added notes of what I've used."

Original recipe yields 8 servings


  • Serving Size: 1 (446.3 g)
  • Calories 405.2
  • Total Fat - 22.4 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 599.9 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 9.9 g
  • Sugars - 3.5 g
  • Protein - 12.9 g
  • Calcium - 93 mg
  • Iron - 3.3 mg
  • Vitamin C - 32 mg
  • Thiamin - 0.5 mg

Step 1

Wash beans. In a large pot, soak the beans with the first chopped bell pepper in water until swollen, overnight. **It doesn't say so, but I drain it at this point and add new water so the beans won't be so musical if you know what I mean. I just made this recently and didn't drain but did add an extra cup of water.

Step 2

Cook beans until soft about 45 minutes. Skim foam off top when it first starts boiling.

Step 3

Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.

Step 4

Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.

Step 5

Add dry seasonings to the pot. Cover and boil 1 hour.

Step 6

Add vinegar and wine. Cover and simmer 1 hour.

Step 7

If broth is too watery, uncover and cook until it thickens. Just before serving stir in the olive oil.

Step 8

This was really good in potato tacos I made recently. It's also good for a bean burrito. And is yummy topped with crumbled Feta or shredded cheese.

Tips & Variations

No special items needed.



These beans are great! I loved them as a side to your Enchilada recipe. I love Cuban food, so this was perfect for me. My son gave them 2 thumbs up, so they were a total hit with us! I used red wine vinegar and some Merlot that I had on hand. Great combination of flavors going on! Thank you for sharing T. Linda

(18 Feb 2012)


wow these were good. But...I have to disclose that I ignored your advice and used canned beans. I only wanted to make a small amount enough for a couple of meals so just reduced the other ingredients accordingly and as accurately as I could. I went with 1 1/2 cups chicken broth since I had no bean-cooking liquid. What do you use for the vinegar and wine? I went with red wine vinegar and white wine. I can't imagine it tasting better even though the way I made it was not *exactly* following your recipe. I bet Freddy Cat would approve! :)

review by:
(6 Feb 2012)