These vegan Cuban-style black beans are slow cooked from scratch, packed with smoky, rich flavor and have just a hint of spice. They're fantastic served simply with rice for a delicious meat free dinner!
These vegetarian Cuban black beans are the real deal!
In the last few years, I've tried a few different Cuban-style vegan black bean recipes with varying success. I've found that most just don't have quite the flavor I'm looking for.
Many regular Cuban black bean recipes contain smoked ham hock and/or bacon, which adds a ton of depth and smokiness. To make up for those flavors, we added a few vegan flavor enhancers to this recipe.
NOTE: I just want to kick off this recipe by stating that this is not a completely traditional Cuban black bean recipe. For one, it contains jalapeño (not traditional) and it contains a dash of soy sauce and liquid smoke to add smokiness and keep it vegan. Our version is a bit more Latin-inspired.
It's important for us to clarify that in order to respect the origin of the traditional recipe. Our version is slightly different, but it's made with similar flavors and a similar cooking process. We hope you love it!
How to make vegan Cuban black beans
Cook the beans
First things first, this recipe uses dried black beans. Give them a good rinse before using. Unlike many bean recipes, this one does not require the beans to be soaked overnight. If you'd prefer, you can soak overnight to speed cooking time.
Add a pound of black beans to a large stock pot with 2 quarts of water, half of a green pepper, half of an onion, a few cloves of garlic, salt and 2 or 3 bay leaves. the onion & garlic don't have to be sautéed or anything – just add everything straight to the pot and bring to a boil.
Reduce the heat, then simmer for about 90 minutes.
Make a sofrito
Sofrito is a blend of ingredients like onion, bell pepper, garlic and spices, used as a flavorful base for many Latin American recipes.
While the black beans are simmering, make a flavorful sofrito. Finely dice the remaining green pepper, onion and jalapeño. Heat olive oil in a skillet and sauté pepper, onions and jalapeño until they start to soften. Add garlic and continue cooking for a few minutes.
Next, it's time to add all of your spices and herbs. We keep things simple with dried oregano, cumin and salt. Traditional Cuban black beans aren't meant to be spicy, so there's no need to add chili powder or cayenne. (We did add jalapeño, but that's optional and can be easily left out.)
A pinch of brown sugar helps everything caramelized and balances the flavors. Continue sautéing until the mixture is tender and fragrant. Add a splash of vinegar to deglaze the pan, scraping off any brown bits on the bottom of the pan.
Season!
Once the black beans are finished cooking, stir in the sofrito mixture.
To add a smoky (vegan) flavor, we add a dash of liquid smoke and tamari. It adds just enough umami deliciousness in place of meat. Of course, this is optional and you could just leave it at the sofrito. But it really does add a lot of extra flavor!
Liquid smoke is an amazing ingredient for adding a smoky taste to vegan dishes. It's the secret ingredient in this tofu bacon and this carrot lox!
Note that the beans will not soak up all of the water. You can either remove a bit of the cooking liquid with a ladle or serve the beans with a slotted spoon.
Alternatively, you can also remove half of the beans and mash them. Add them back in for a creamier texture. I prefer to keep them whole, but they're great both ways.
Serving suggestions
These vegan Cuban black beans are perfect served simply with white rice. Such a simple, yet flavorful and filling dinner! I could eat this at least 2x a week.
You can also add these vegetarian Cuban black beans to a salad, quesadillas, tacos, soups, scrambles, skillets, burrito bowls/breakfast burritos, etc. The possibilities are endless!
Store leftovers in an airtight container for up to a week. Or, freeze them for up to six months. Reheat over low heat on the stove.
More black bean recipes you'll love:
If you make these vegan Cuban black beans, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print📖 Recipe
Vegan Cuban Black Beans
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
Description
These vegan Cuban-style black beans are slow cooked from scratch, packed with smoky, rich flavor and have just a hint of spice. They're fantastic served simply with rice for a delicious meat free dinner!
Ingredients
- 1 lb. dried black beans, rinsed
- 2 quarts water
- 1 green bell pepper, divided
- 8 cloves crushed garlic, divided
- 1 yellow onion, divided
- 3 bay leaves
- 1 tbsp + 1 ½ teaspoon salt (divided)
- ¼ cup olive oil
- 1 jalapeño, finely minced
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp black pepper
- 1 tbsp brown sugar
- 1 tbsp distilled white vinegar
- 1 tbsp soy sauce (optional)
- 1 tsp liquid smoke (optional)
Instructions
- Add black beans to a large stock pot with water, half of the diced green pepper, half of the onion, 4 cloves of garlic, 1 tablespoon salt and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 60-90 minutes.
- Meanwhile, heat a skillet over medium and add the olive oil. Add the remaining finely diced green pepper, onion and jalapeño. Sauté, stirring occasionally, for 10 minutes, until softened. Add garlic and continue cooking for 2-3 minutes.
- Add remaining 1 ½ teaspoon salt, oregano, cumin, pepper and brown sugar. Cook for 5 minutes. Deglaze pan with vinegar, scraping any brown bits off the bottom of the pan for extra flavor.
- When the beans are finished cooking, remove the bay leaves and stir in the sofrito mixture, soy sauce and liquid smoke. Taste and adjust seasoning as desired.
Notes
For a more traditional recipe, you can omit the jalapeño, tamari and liquid smoke. We love the flavor they add, but these beans are still delicious without them.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size:
- Calories: 139
- Sugar: 3.1 g
- Sodium: 1147.3 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 15.7 g
- Fiber: 5.1 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Diarmuid says
I think this is the first time I’ve ever written feedback on an internet recipe - these were amazing! Thank you for sharing.
Lexi says
Thank you so much, we really appreciate it!
Belotta says
It might have been my fault because I find American measurements quite confusing, but 8 cups of water was far too much for this recipe and maybe the Google conversions weren’t quite right. I think I had to tip about two cups of water out after around 45 minutes of cooking. Usually I’ll do beans in a pressure cooker but I still should’ve trusted my judgement whilst trying this recipe on the stovetop. That said, the sofrito was perfection, thank you, and I liked the last minute addition of tamari and liquid smoke, it added a lovely depth. I also recommend to brighten it before serving with a bit of fresh lime juice. I’ll use the recipe again but adjust the quantity of water.
Karen S says
Just made this now. Deeeeelish!!! Thank you SO much. I made it in the instant pot so only used 4 cups of water.
Brent Harrison says
Great to hear! Thanks!
Kristine says
I followed this recipe exactly, even when I felt I was sautéing too long, and it came out fantastically!!! Thank you so much for the recipe. I had tried another online recipe that was a disaster and I had to throw the batch out and start over. This recipe is a keeper!!!
Brent Harrison says
Thanks Kristine! Feel free to try some of our other recipes and let us know how it goes!
Suzanne goll says
Excellent flavors; easy recipe and clean (healthy)! Love it
Kiyoko says
My daughter is vegetarian and I love Cuban black beans and rice so decided to try youKiyokor recipe. I made it in the morning so that the beans can sit until the evening when we will have it for dinner. I was doing some refrigerator clean-out and didn't have any green bell peppers so I used one red and one yellow. Kept your other ingredients pretty much as listed but did not use the liquid smoke or tamari. My husband who has to taste whatever is cooking took some for a late morning snack and has declared it delicious.
Lexi says
I'm so glad you and your family enjoyed! Thank you so much for your comment.
Emily says
These were absolutely fantastic! Literally the best beans I've ever made.
I realized a little late that I was out of cumin so I used some garam masala instead and it was excellent. My kids loved it and I keep going back for more.