Quick Cuban Black Beans Using Canned Beans
Easy Cuban Black Beans with Orange Zest
These Cuban Black Beans are one of those simple side dishes that bring a lot of flavor to the plate without taking much time.
I made them to go with my Cuban Smash Tacos and Cuban Slaw, and they were the perfect addition to the meal.
They start with canned black beans, which keeps this recipe quick and easy, then I add onion, bell pepper, garlic, cumin, oregano, cilantro, and a little fresh orange zest.
That orange zest may seem like a small addition, but it really helps tie the whole meal together. The Cuban Smash Tacos have that citrusy mojo-inspired flavor, so adding a little orange zest to the beans carries that same bright flavor into the side dish without making the beans taste sweet.
You can serve these beans as a side dish, spoon them into bowls, add them to tacos, or serve them over rice.
Why You’ll Love These Cuban Black Beans
These beans are:
- Easy to make
- Budget-friendly
- Made with pantry staples
- Full of flavor
- Great for meal prep
- Naturally high in fiber
- Perfect as a side dish
- Easy to pair with lots of different meals
And because they start with canned beans, they come together much faster than traditional black beans made from dried beans.
What Makes These Cuban-Inspired?
Traditional Cuban black beans often include onion, peppers, garlic, cumin, and oregano.
This is my easy shortcut version using canned black beans.
It is not meant to be a traditional long-simmered Cuban black bean recipe. Instead, it gives you those same warm, savory flavors in a simple weeknight side dish.
I also added fresh orange zest because I was serving these beans with my Cuban Smash Tacos. The citrus flavor echoes the mojo-inspired seasoning in the tacos and helps the whole plate feel connected.
Cuban Black Beans Ingredients
- 1 can black beans, drained and rinsed
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- About 1 teaspoon finely grated orange zest
- Salt, to taste
- Black pepper, to taste
- Splash of water or broth, as needed
- Chopped fresh cilantro, to taste
- Optional squeeze of lime juice
Why Add Orange Zest to Black Beans?
The orange zest is there for flavor, not sweetness.
A small amount adds brightness and complements the cumin, oregano, garlic, and cilantro.
It is especially good when these beans are served with Cuban-inspired pork or mojo-style dishes.
Since I made these to go with my Cuban Smash Tacos, the zest helps carry that citrus flavor from the tacos into the beans and makes the entire meal feel more cohesive, but not overpowering at all.
What Kind of Bell Pepper Should I Use?
You can use whatever bell pepper you have on hand.
Green bell pepper gives the beans a more savory flavor, while red or yellow peppers add a little sweetness.
Any of them will work.
How to Make Cuban Black Beans
1. Cook the Vegetables
Add the onion and bell pepper to a skillet or saucepan.
Use a small amount of oil, cooking spray, or broth, depending on how you prefer to cook them.
Cook over medium heat until the onion and pepper begin to soften.
2. Add the Garlic
Add the minced garlic and cook for about 30 seconds.
You want the garlic fragrant, but not browned.
3. Add the Black Beans
Stir in the drained and rinsed black beans.
Add the cumin, oregano, salt, black pepper, and a small splash of water or broth.
4. Simmer
Reduce the heat and let the beans simmer for about 5 to 10 minutes.
Add another splash of water or broth if they begin to get too dry.
5. Add the Orange Zest and Cilantro
During the last few minutes of cooking, stir in the orange zest.
Add the fresh cilantro just before serving.
If you like, finish with a squeeze of fresh lime juice for even more brightness.
Should I Drain and Rinse Canned Black Beans?
I like to drain and rinse them for this recipe.
Rinsing removes some of the excess sodium and gives you more control over the seasoning.
If you prefer your beans creamier, you can leave a small amount of the bean liquid.
How Do You Make Black Beans Creamier?
If you want your beans a little thicker and creamier, mash a small spoonful of the beans directly in the pan.
Stir them back into the rest of the beans.
This naturally thickens the mixture without adding anything else.
Can I Make Cuban Black Beans Ahead?
Yes.
These are actually a great make-ahead side dish because the flavors continue to develop as they sit.
Store them in the refrigerator and reheat them on the stove or in the microwave.
You may need to add a splash of water or broth when reheating.
How Long Do Cuban Black Beans Keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat until hot.
What to Serve with Cuban Black Beans
I originally made these as part of my Cuban-inspired dinner with:
- Cuban Smash Tacos
- Cuban Slaw
They are also delicious with:
- Grilled chicken
- Pork
- Taco bowls
- Burrito bowls
- Rice
- Cauliflower rice
- Roasted vegetables
- Grilled steak
- Fajitas
- Salads
Can I Serve Cuban Black Beans Over Rice?
Absolutely.
Black beans and rice are a classic combination.
You can serve them over brown rice, cauliflower rice, or whatever fits your meal.
Are Black Beans Healthy?
Black beans are a good source of fiber and plant-based protein.
They are also inexpensive, filling, and easy to keep stocked in the pantry.
Trim Healthy Mama Notes
For Trim Healthy Mama, black beans are a carb source, so your fuel type will depend on the serving size and what you pair them with.
If you are serving these alongside an S meal, keep your portion small enough to fit your plan.
For an E-style meal, you can pair them with lean protein and other appropriate carb sources.
As always, use your own portions and products to determine what works best for your meal.
Tips for the Best Cuban Black Beans
Do not skip the onion, pepper, and garlic. Those three ingredients build the flavor base of the dish.
Let the cumin and oregano simmer with the beans so the flavors have time to blend.
Taste before adding a lot of salt, especially if your canned beans or broth are already salted.
Mash a few beans if you want a creamier texture.
Add the orange zest near the end so the citrus flavor stays bright.
And stir in the cilantro just before serving so it stays fresh.
Frequently Asked Questions
What are Cuban black beans made with?
This easy version is made with canned black beans, onion, bell pepper, garlic, cumin, oregano, orange zest, cilantro, salt, and black pepper.
Why add orange zest to Cuban black beans?
Orange zest adds a small amount of fresh citrus flavor that complements the savory seasonings and pairs especially well with mojo-style pork and Cuban-inspired meals.
Are Cuban black beans spicy?
No.
These beans are flavorful but not spicy.
If you want heat, you can add cayenne pepper, crushed red pepper, or diced jalapeño.
Can I use canned beans for Cuban black beans?
Yes.
Canned black beans make this recipe much faster and are perfect for an easy weeknight side dish.
Do I need to rinse canned black beans?
I recommend rinsing them for this recipe so you can better control the flavor and salt level.
Can Cuban black beans be frozen?
Yes.
Let the beans cool completely, then freeze them in an airtight freezer-safe container.
Thaw overnight in the refrigerator and reheat with a splash of water or broth.
What goes well with Cuban black beans?
They pair especially well with pork, chicken, rice, tacos, burrito bowls, grilled meats, and Cuban-inspired dishes.
Easy Cuban Black Beans
Ingredients
- 14 oz Can of black beans, rinsed
- 1/4 C Diced Bell Pepper
- 1/4 C Diced Onion
- 2 t Minced Garlic
- 1/4 t Dried Oregano
- 1/2 t Cumin
- 1 t Orange zest
- Juice of a lime, optional
- Salt and pepper to taste
- Broth or water as needed while cooking
- 1-2 Dried bay leaves, optional
Instructions
- Add your chopped onion, bell pepper, and garlic to a saucepan. I did add a little oil to start cooking.
- Once they have cooked for a few minutes, add the seasonings. Allow them to cook for a minute.
- Add the beans and some liquid. Allow to simmer for about 10 minutes. I would add 1/2 cup of broth to start. You don't want soupy beans, but you want them to cook and not burn. I did add optional bay leaves.
- Once they have simmered, remove the bay leaves and add the cilantro, lime juice and orange zest, if using. Taste and add anything you think it might need.
- Serve as desired.
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