18 Delicious Cuban Black Bean Recipes for Every Occasion

Dive into the heart of Cuban cuisine with our roundup of 18 Delicious Cuban Black Bean Recipes that promise to spice up your meal rotation! Whether you’re craving a quick weeknight dinner, a festive dish for your next gathering, or just a hearty bowl of comfort food, these recipes are your ticket to a flavorful adventure. Let’s get cooking and bring a taste of Cuba to your table!

Classic Cuban Black Beans

Warm up your kitchen with these Classic Cuban Black Beans, a hearty and flavorful dish that’s as nourishing as it is delicious.

Ingredients

• 1 lb dried black beans, rinsed and picked over
• 1 large green bell pepper, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp white vinegar
• 1/4 cup olive oil
• Salt to taste
• 4 cups water

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and dried oregano, cooking for another minute until fragrant.
3. Add the rinsed black beans, bay leaves, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.
4. Once the beans are cooked, stir in the white vinegar and salt to taste. Remove the bay leaves before serving.

The secret to these beans’ deep flavor? A slow simmer that melds the spices and vegetables into a rich, comforting broth. Perfect over rice or with a side of crusty bread.

Tip: For an even richer flavor, let the beans sit overnight in the fridge before serving—they taste even better the next day!

Cuban Black Bean Soup

Warm up your kitchen with this hearty Cuban Black Bean Soup, a comforting bowl full of rich flavors and simple ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes.
2. Stir in the garlic, cumin, oregano, and bay leaf, cooking for another minute until fragrant.
3. Add the black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
5. Stir in the white vinegar, salt, and black pepper. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

The vinegar adds a bright note that balances the earthy beans and spices, making this soup a standout.

Tip: For a smokier flavor, add a pinch of smoked paprika with the other spices.

Slow Cooker Cuban Black Beans

These Slow Cooker Cuban Black Beans are a hearty, flavorful dish that practically cooks itself, leaving your kitchen smelling incredible all day.

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 1 large green bell pepper, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups water
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine the black beans, green bell pepper, onion, garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 1 bay leaf in the slow cooker.
2. Pour in 6 cups water and 2 tablespoons olive oil, stirring to combine.
3. Cover and cook on low for 8 hours or until the beans are tender.
4. Stir in 1 tablespoon white vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove the bay leaf before serving.

The slow cooking process deepens the flavors, creating a rich, comforting dish with a perfect balance of spices and a slight tang from the vinegar.

Tip: For an extra layer of flavor, sauté the onions, bell pepper, and garlic in olive oil before adding them to the slow cooker.

Cuban Black Beans and Rice

Warm up your kitchen with this hearty Cuban Black Beans and Rice, a dish that’s as nourishing as it is flavorful, perfect for a family dinner or a cozy meal prep.

Ingredients

• 1 cup dried black beans, soaked overnight
• 2 cups white rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups water
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, green bell pepper, and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, oregano, and bay leaf, cooking for another minute until fragrant.
3. Add the soaked black beans and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.
4. Once the beans are cooked, stir in the rice, vinegar, salt, and black pepper. Add more water if necessary to ensure the rice is fully submerged.
5. Cover and cook on low heat for 20 minutes, or until the rice is tender and the liquid is absorbed. Remove the bay leaf before serving.

The magic of this dish lies in the sofrito—the sautéed onion, pepper, and garlic—which infuses the beans and rice with deep, aromatic flavors. It’s a simple technique that delivers big taste.

Tip: For an extra layer of flavor, serve with a squeeze of fresh lime juice and chopped cilantro on top.

Vegan Cuban Black Beans

These Vegan Cuban Black Beans are a hearty, flavorful dish that brings a taste of the Caribbean to your table with minimal effort.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Drain and rinse the soaked black beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion and green bell pepper, cooking until soft, about 5 minutes.
3. Stir in the garlic, cumin, oregano, and bay leaf, cooking for another minute until fragrant.
4. Add the black beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
5. Remove the bay leaf. Stir in the apple cider vinegar, salt, and black pepper. Cook for an additional 5 minutes.
6. Garnish with fresh cilantro before serving.

The slow simmering process deepens the flavors, creating a rich, comforting dish that’s perfect over rice or with a side of warm tortillas.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika with the other spices.

Cuban Black Bean Salad

This Cuban Black Bean Salad is a vibrant, flavorful dish that brings a taste of the tropics to your table with minimal effort.

Ingredients

• 2 cans (15 oz each) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, red bell pepper, red onion, avocado, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
3. Pour the dressing over the bean mixture and gently toss to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The creamy avocado and zesty lime dressing make this salad irresistibly fresh and satisfying, perfect for a quick lunch or a side dish at your next barbecue.

Tip: For an extra kick, add a diced jalapeño to the mix.

Cuban Black Bean Dip

Whip up this creamy, smoky Cuban Black Bean Dip for your next gathering, and watch it disappear before your eyes!

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/4 cup olive oil
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• Salt to taste
• 1/4 cup water (as needed for consistency)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add black beans to the skillet along with lime juice and salt. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a blender or food processor. Add chopped cilantro and blend until smooth. Add water as needed to reach your desired consistency.
5. Serve warm with your favorite chips or veggies. The smoky depth from the paprika and the kick of cayenne make this dip a standout at any party.

Tip: For an extra layer of flavor, top with a sprinkle of crumbled queso fresco or a dollop of sour cream before serving.

Cuban Black Bean Burgers

These Cuban Black Bean Burgers are a flavorful twist on the classic veggie burger, packed with spices and a hint of citrus for that authentic Cuban flair.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 tbsp olive oil
• 4 burger buns, toasted

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
2. Add the breadcrumbs, red onion, cilantro, garlic, cumin, smoked paprika, salt, and lime juice to the bowl. Mix until well combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until crispy and heated through.
5. Serve the patties on toasted burger buns with your favorite toppings.

The secret to these burgers is the smoky paprika and fresh lime juice, which give them a bright, bold flavor that stands out from the usual veggie burger.

Tip: For an extra kick, add a slice of pepper jack cheese on top of each patty during the last minute of cooking.

Cuban Black Bean Stew

Warm up your kitchen with this hearty Cuban Black Bean Stew, a comforting dish that’s bursting with flavor and simplicity.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon white vinegar
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes.
2. Stir in the garlic, cumin, oregano, salt, and black pepper, cooking for another minute until fragrant.
3. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Remove from heat and stir in the white vinegar and cilantro. Let stand for 5 minutes before serving.

The vinegar adds a bright finish to this stew, perfectly balancing the rich, smoky flavors of the beans and spices.

Tip: For an extra layer of flavor, try adding a bay leaf during the simmering process and remove it before serving.

Cuban Black Bean Tacos

These Cuban Black Bean Tacos are a vibrant, flavor-packed twist on taco night that come together in a flash.

Ingredients

• 2 cups cooked black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add black beans to the skillet. Cook for 5 minutes, mashing slightly with the back of a spoon.
4. Remove from heat and stir in lime juice and cilantro.
5. Warm tortillas according to package directions.
6. Fill each tortilla with the black bean mixture, avocado slices, and a sprinkle of feta cheese.

The smoky cumin and tangy lime in these tacos create a bold flavor profile that’s balanced by creamy avocado and salty feta.

Tip: For an extra kick, add a dash of hot sauce to the black bean mixture before serving.

Cuban Black Bean and Plantain Bowl

Dive into the vibrant flavors of the Caribbean with this Cuban Black Bean and Plantain Bowl, a hearty and colorful dish that’s as nutritious as it is delicious.

Ingredients

• 2 ripe plantains, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Instructions

1. Preheat your oven to 400°F. Toss the plantain rounds with olive oil, 1/4 teaspoon salt, 1/4 teaspoon cumin, and 1/4 teaspoon garlic powder. Spread on a baking sheet and bake for 25 minutes, flipping halfway, until golden and caramelized.
2. Meanwhile, in a skillet over medium heat, sauté the red bell pepper and onion until soft, about 5 minutes. Add the minced garlic and cook for another minute.
3. Stir in the black beans, remaining 1/4 teaspoon salt, 1/4 teaspoon cumin, and 1/4 teaspoon garlic powder. Cook until heated through, about 3 minutes. Remove from heat and stir in lime juice and cilantro.
4. Divide the black bean mixture between bowls, top with baked plantains and avocado slices.

The contrast of sweet, caramelized plantains with the savory black beans and creamy avocado makes every bite a delightful surprise.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the black beans while cooking.

Cuban Black Bean Empanadas

These Cuban Black Bean Empanadas are a delightful twist on the classic, packed with flavorful black beans and spices, all wrapped in a crispy, golden crust. Perfect for a quick snack or a party appetizer!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small onion and 2 garlic cloves, sautéing until soft. Stir in 1 can black beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Mash slightly and cook for 5 minutes. Let cool.
3. Preheat oven to 400°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles, place a spoonful of the bean mixture on each, fold over, and seal edges with a fork. Brush with beaten egg.
4. Bake for 25 minutes until golden. Let cool slightly before serving.

The smoky cumin and paprika in the filling give these empanadas a depth of flavor that’s irresistibly good, while the flaky crust adds the perfect crunch.

Tip: For an extra kick, add a diced jalapeño to the bean mixture.

Cuban Black Bean and Corn Salsa

This Cuban Black Bean and Corn Salsa is a vibrant, flavor-packed dish that’s perfect for dipping or as a fresh topping for grilled meats. It’s a breeze to whip up and brings a little sunshine to any table.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.

The crunch of fresh veggies paired with the creamy black beans and zesty lime dressing makes this salsa irresistibly moreish. It’s a crowd-pleaser that’s as nutritious as it is delicious.

Tip: For an extra burst of freshness, add diced avocado just before serving.

Cuban Black Bean Stuffed Peppers

These Cuban Black Bean Stuffed Peppers are a vibrant, flavorful twist on a classic, packed with protein and a hint of spice for that perfect kick.

Ingredients

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked brown rice
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in cumin, smoked paprika, salt, and black pepper.
3. Add black beans, brown rice, and corn to the skillet. Cook for another 5 minutes, stirring occasionally. Remove from heat and mix in cilantro.
4. Spoon the bean mixture into the bell peppers. Top each with shredded Monterey Jack cheese.
5. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The smoky cumin and paprika meld beautifully with the creamy beans and sweet corn, creating a stuffing that’s irresistibly hearty and flavorful.

Tip: For an extra crispy cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Cuban Black Bean and Sweet Potato Hash

Wake up your breakfast routine with this vibrant Cuban Black Bean and Sweet Potato Hash, a hearty dish that packs a punch of flavor and nutrition.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add onion and red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are tender.
3. Stir in garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add black beans to the skillet and cook for 2-3 minutes, until everything is heated through.
5. Remove from heat and stir in fresh cilantro and lime juice.

The combination of smoky spices and fresh lime juice brings a bright, bold flavor to this dish, while the sweet potatoes add a comforting, hearty texture.

Tip: For an extra kick, top with a fried egg or avocado slices before serving.

Cuban Black Bean and Avocado Toast

Start your morning with a vibrant twist on classic avocado toast, featuring hearty Cuban black beans for a protein-packed punch.

Ingredients

• 1 ripe avocado
• 1/2 cup canned Cuban black beans, rinsed and drained
• 1 tbsp lime juice
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 slices whole grain bread, toasted
• 1 tbsp chopped fresh cilantro
• 1 tbsp crumbled feta cheese (optional)
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, mash the avocado with the lime juice, ground cumin, salt, and black pepper until smooth but slightly chunky.
2. Spread the mashed avocado evenly over the toasted whole grain bread slices.
3. Top the avocado with the rinsed and drained Cuban black beans, pressing them gently into the avocado layer.
4. Sprinkle the chopped fresh cilantro, crumbled feta cheese (if using), and red pepper flakes (if using) over the beans.
5. Serve immediately for the best texture and flavor.

The creamy avocado and spiced black beans create a satisfying contrast with the crunchy toast, while the lime juice adds a bright finish that wakes up your taste buds.

Tip: For an extra kick, drizzle with hot sauce or a squeeze of fresh lime juice before serving.

Cuban Black Bean and Mango Salad

Brighten up your meal with this vibrant Cuban Black Bean and Mango Salad, a perfect blend of sweet, tangy, and savory flavors that’s as nutritious as it is colorful.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 large mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, mango, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The contrast of the juicy mango with the earthy black beans and the crunch of red bell pepper makes this salad a standout side or light meal.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of cayenne pepper to the dressing.

Cuban Black Bean and Chorizo Paella

Bring a taste of Cuba to your table with this hearty Cuban Black Bean and Chorizo Paella, a flavorful twist on the classic Spanish dish that’s sure to warm you up from the inside out.

Ingredients

• 1 cup short-grain white rice
• 2 cups chicken broth
• 1/2 lb chorizo, sliced into 1/2-inch pieces
• 1 cup canned black beans, rinsed and drained
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
2. In the same skillet, add onion, red bell pepper, and garlic. Cook until softened, about 3 minutes.
3. Stir in rice, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Add black beans and chorizo back to the skillet. Cover and cook for another 5 minutes until rice is tender and liquid is absorbed.
6. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and sprinkle with chopped cilantro. Serve with lime wedges.

The smoky chorizo and earthy black beans create a depth of flavor that’s perfectly balanced by the fresh cilantro and zesty lime. It’s a one-pan wonder that’s as vibrant in taste as it is in color.

Tip: For an extra layer of flavor, toast the rice in the skillet before adding the broth, stirring constantly for about 2 minutes until it turns slightly golden.

Conclusion

We hope this roundup of 18 delicious Cuban black bean recipes inspires your next meal! Whether you’re cooking for a special occasion or just spicing up your weeknight dinners, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!