We found this recipe on the internet while looking for ideas for black beans. The ingredients were simple and you can even use canned black beans if you don’t have time to cook the dried kind. We also tried it using our Beef Boned broth instead of just water and it is loaded with so much flavour! We adapted our recipe from cocoandash.com and we separately added a side of jalapeno and cilantro for a twist. It’s time to get your Latin groove on with this Cuban inspired black beans!


  • Dried black beans (rinsed, soaked in water overnight) or Canned black beans
  • 1 bay leaf
  • 1 medium onion, finely chopped, divided
  • 2 green bell pepper, seeds and ribs removed, chopped
  • 3 large garlic cloves, finely grated, divided
  • Beef Boned Broth
  • 1 teaspoon dried oregano
  • Olive oil
  • Sugar, salt & pepper to taste
  • 1 teaspoon Ground Cumin
  • 3 tablespoons Apple Cider Vinegar
  • Cilantro leaves with tender stems and pickled jalapeno (for serving; optional)


If you plan to use dried black beans, soak your beans the night before you plan to make/eat them.

When you are ready to cook your Cuban black beans, add water just until it covers the beans and add half a pouch of the Beef Boned broth. Also, add half of your chopped green bell pepper and bay leaf. Bring the beans to a boil and lower the heat to a simmer. When the beans absorb most of the liquid add more water and cook until the beans are tender and the liquid has reduced.

While the beans are cooking, saute the Sofrito (green pepper, onion, garlic) in a separate pan.

Add your sofrito and the other half of your beef Boned broth into the pot of simmering beans. Add the oregano, cumin, apple cider vinegar, sugar, black pepper & salt to taste.

Lastly, cover and continue to cook for about 30 minutes more, frequently stirring.

Serve with Cuban bread or white rice.

Oh before we forget, for our side, we liked the added kick to the beans of chopped cilantro, pickled jalapeno and a little bit of the pickle juice. Yum!


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