Cuban Black Beans

What Makes Cuban Black Beans Unique?

Black beans are a Cuban household staple, to the point that if you have guests over for dinner and black beans aren’t on the menu, you might hear someone jokingly ask, “¿Y los frijoles?”, which means, “Where are the beans?”

Cubans eat all types of legumes: white, red, brown, or whatever varieties are available. However, black beans are the perfect side dish for almost any meal and one that can be enjoyed every day without getting tired of them.

Unlike beans from many other cuisines, Cuban black beans are cooked with a higher water content, giving them a rich, velvety consistency. They are seasoned with classic Cuban flavors like oregano, cumin, and sofrito.

Across Cuba, and even from one household to another, you’ll find small variations in the recipe. Some people add a little sugar to balance the slight bitterness of the black beans. Others leave out the vinegar or add cilantro, olives, or even cooked pork fat for extra flavor. The cooking method can also vary, from the amount of oil used to the order in which the seasonings are added. Some cooks add the oregano and cumin directly to the beans (as I do in this recipe), while others briefly cook the spices with the sofrito before adding everything to the pot.

Traditionally, the sofrito is made with enough oil to fully coat the onions, peppers, and garlic. Personally, I prefer using less oil, which is the version you’ll find in this recipe. Green bell peppers can also be used, especially when cachucha peppers, which can be difficult to find, aren’t available.

It’s true that no beans taste better than Grandma’s. Sometimes I wonder if mine will taste better once I earn Grandma status 😂. But regardless of the recipe, I believe the most important ingredient is love. There’s nothing quite like a plate of Cuban black beans served over white rice to bring family together around the dinner table.

Ingredient Notes

Love:
The more you pour, the better the beans will taste. There is no upper limit 😉.

Black Beans:
I typically use Pueblo Lindo black beans from ALDI. However, Goya is the most popular brand among Cubans living abroad. In Cuba, black beans are usually sold unbranded at local markets.
There is a common belief among Cubans that the brand of black beans makes a difference in how well they soften, thicken, and turn the cooking liquid that deep, characteristic black color. In my experience, I have had great results with different brands, and soaking the beans for at least 3 hours has been the great equalizer for me.

Cachucha Peppers:
The best cachucha peppers are usually found at Latin markets that source their produce from local farms. The most authentic cachucha peppers are typically small, wrinkled, and can be either red or green. I personally like using a combination of both colors when cooking.
They can also be found at Publix and Walmart, although availability varies by location. The peppers sold at large supermarkets are often slightly larger and tend to be less sweet and less aromatic than those found at Latin markets. Nonetheless, they are still my go-to when I don’t have access to one nearby.
Cachucha peppers are also easy to cultivate, and many Cuban households have a plant or two growing in their backyard.
A preservation trick I often use is storing my cachucha peppers in a jar, completely covered with regular white vinegar. Over time, the vinegar becomes infused with the peppers’ rich flavor, making it perfect for salads or even for adding to the beans themselves. As the peppers become pickled, don’t be afraid to try one straight from the jar; you might just surprise yourself by how much you enjoy it.
During cooking, some people prefer to remove the seeds. I find this extra step unnecessary, as it doesn’t noticeably change the flavor, and they are so small, they tend to disappear during the cooking process. Cachucha peppers are sweet rather than spicy, so there’s no risk of adding heat to the dish. Just be careful not to confuse them with habanero peppers, which can look very similar and are sometimes displayed right next to the cachucha peppers at the supermarket. Those definitely are spicy; ask me how I know 😂.

Dry Cooking Wine:
A Cuban household often has a large bottle of dry cooking wine in the pantry, as it’s a classic ingredient in many traditional recipes. Some people prefer the golden-colored cooking wine, but I personally prefer the white one because it’s what I grew up using at home. My favorite brand is Goya. However, I usually buy La Viña because it’s more affordable and I find the flavor to be almost identical. Both brands are commonly available at Publix and Walmart, and they’re sold in very similar green bottles.

Step-by-Step Instructions

Jump To Recipe

Step 1: Soak the Beans

Rinse 2 cups of dry black beans and place them in the bowl of your pressure cooker with the 7.5 cups of water. Let them soak for at least 3 hours, though soaking them overnight is even better. Soaking helps soften the beans, allowing them to release more of their natural color into the cooking liquid, resulting in a darker broth. It also helps the beans cook more evenly and develop a creamier consistency.

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Step 2: Pressure Cook the Beans

Add the bay leaves to the bowl, secure the pressure cooker lid, close the valve, and cook for 38 minutes. Allow the pressure to release naturally before opening the cooker.

Tip: If you’re using a stovetop pressure cooker, start timing once the cooker reaches full pressure.

DO NOT OPEN THE PRESSURE COOKER

⚠️ Safety Tip: Never force open a pressure cooker before it has completely depressurized. Opening it while pressure is still trapped inside can cause hot steam and liquid to escape rapidly, resulting in serious burns. When in doubt, wait a few extra minutes.

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Step 3: Prepare the Sofrito

Once the pressure cooker has fully depressurized, keep the lid closed while you prepare the sofrito. Opening the lid too soon will allow heat to escape before you are ready to add the seasonings.

Using a mortar and pestle, mash the garlic cloves and cachucha peppers. Finely dice the onion and sauté it in olive oil over medium heat until translucent. Add the mashed garlic and pepper, then continue cooking for about 5 more minutes, stirring frequently, until fragrant.

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Step 4: Add the Sofrito

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Step 5: Season and Simmer

Add the salt, oregano, cumin, sugar, dry white cooking wine, and cachucha pepper-infused vinegar. If using olives and olive brine, add them now as well. Simmer the beans uncovered until they reach your desired consistency.

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Step 6: Taste and Serve

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Storage & Reheating

Black beans are best stored in an airtight glass container in the refrigerator for 4 to 5 days. They can be reheated in the microwave or in a saucepan over medium-low heat on the stove.

If you’re packing a meal for the next day, I recommend storing the beans and rice in separate containers and combining them after reheating. Storing black beans over rice causes the rice to absorb much of the beans’ flavorful liquid, leaving the dish drier than intended. While there’s nothing wrong with storing them together, keeping them separate preserves the texture and overall experience.

One of the best things about Cuban black beans is that they’re often thicker and taste even better the next day, after the flavors have had more time to meld together.

From My Kitchen to Yours

Whether you grew up eating Cuban black beans or are making them for the very first time, I hope this recipe brings a little piece of Cuba into your kitchen. If you make them, I’d love to hear how they turned out. Leave a comment below and let me know if your family enjoyed them as much as mine always has.