Cuban-Style Black Beans

I love black beans! I always order them as a side dish to my Mexican meals. This dish comes together so quickly, with little effort, and is perfect alongside Slow Cooker Mojo Pork. They would also be great in a (chicken?) burrito! Remember to leave a little bit of liquid, otherwise they will dry out.

One note: I doubled the orginal author's recipe to use the beans as a side dish. One can just doesn't do enough for us as a side dish. However, when serving the beans with Mojo Pork and Cilantro Lime Rice, one can is sufficient, so I halve this recipe.

**Can't find already cooked canned black beans? No problem! Click here to see how to cook dried black beans in your slow cooker!

Cuban-Style Black Beans

Serves 6


  • 2 Tablespoons (30 mL) olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 1 teaspoon (5 mL) dried oregano
  • 2, 15 ounce (425 g total) cans black beans, drained and rinsed well
  • 1/2 cup (60 mL) chicken broth
  • 2 teaspoons (10 mL) red wine vinegar


In a large skillet, heat the oil over medium heat; add the onion and bell pepper. Season with salt and pepper; saute for 5-7 minutes until the vegetables are tender. Add the garlic and continue to saute for another minute.

Add the dried oregano, black beans, chicken broth, and vinegar; simmer until most of the liquid has been absorbed and the beans are tender. Adjust seasoning as needed and serve hot.


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