Cuban Black Beans Recipe

Cuban black beans are one of the iconic dishes of Cuban cuisine. Whether your main course is roast pork, cubed steak (palomilla), baked chicken, or picadillo (hash), more than likely it will be served with black beans and rice. Black beans cooked Cuban-style are unique and it makes eating your meal that more special.

Here is a recipe on how to make Cuban Black Beans for a group of 4 people.


2 cups black beans

8 cups water

1 bay leaf

Cooking the beans:

If using regular beans (not from a can) then soak them for 3 hours

Boil the beans in the water with the bay leaf for approximately 1 ½ hour or until they are soft

Making the sofrito, which will add a distinctive flavor to the beans:

6 tablespoons olive oil

3 ounces of streaked pork lard, cut into 4 pieces

2 leaves of fresh oregano or ½ teaspoon dried oregano

4 medium garlic cloves

½ cup finely chopped onion

½ small green pepper cut into strips

½ teaspoon ground cumin

1 teaspoon sugar

2 tablespoons vinegar

Heat 5 tablespoons of the oil in a pan and fry the lard pieces until golden

Crush the oregano with the garlic into a paste using a mortar

Add this mixture into a pan and fry it for a minute

Add the onion and pepper and stir fry it for 3-4 minutes

Add the cumin

Add 2 tablespoons of beans to the mixture and cook them for a few minutes

Mash them with a wooden pestle so that they will thicken the stew

Add sofrito to the pan of softened beans

Season with salt, a teaspoon of sugar, vinegar, and a tablespoon of olive oil

Cook for 15-20 minutes on medium heat

Serve and enjoy









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