Cuban Black Beans


I used to hate beans, but this dish made the transition from meat to beans sooo much easier. It’s simple and a great dish if you’re trying to save $$ or forgot to go grocery shopping one week, as most of these ingredients will likely already be on hand. This guy is a staple in our house.

Modified from:

Time: 25 min

Type: Entree or side


  • 2 cans black beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 yellow or white onion, chopped
  • 2 garlic cloves, minced
  • 1 Tsbp olive oil
  • 1 Tsbp red wine vinegar
  • 1 Tsbp oregano
  • 1 tsp salt
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 1 cup white rice
  • 1/4 cup cilantro, chopped (optional)


  1. Start cooking the rice
  2. Heat the olive oil over medium heat in a saucepan
  3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes
  4. Add the cumin, stir, and let cook for 1 minute
  5. Add the black beans, oregano, and 1/2 cup of water
  6. Put a lid on the saucepan, and let simmer on low for 10-15 minutes (or until most of the water has evaporated)
  7. Add the red wine vinegar, smash some of the beans with a spoon or fork to thicken. Top with cilantro, if using. Serve over rice.

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