Cuban-Style Black Beans

Cuban-Style Black Beans

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Catherine McCann Shelton
Recipe by  Catherine McCann Shelton

“This recipe makes a delicious side dish when paired with yellow rice.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the oil in a skillet over medium heat; cook the garlic in the oil 15 seconds. Stir in the onion and green pepper; cook and stir 10 minutes. Pour in the black beans and beer; simmer until thick, about 15 minutes; garnish with cilantro.

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Reviews (13)

Rate This Recipe


Sofrito is the key to Cuban cooking! This recipe starts out right...Onion,garlic, sauteed in Olive oil is a must!No beer in Cuban beans-instead add cumin,1-2 bay leaves, salt(!!!), pepper, "bijol" if you can find it at your Latin grocer. All of these are to taste- Cuban style cooking (a pinch here or there- a lo cubano). :)



Did not care for this. Thought it seriously lacked in flavor. I am a huge fan of Cuban food and this did not taste like those black beans found in Cuban restaurants.



Good bean recipe. I made it as described except with Yuengling and doubled everything and my family liked it. If making it for myself I would have added some jalapenos or anchos.

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Amount Per Serving (6 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet



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Quinoa and Black Beans


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Easy Black Beans and Tomatoes