Cuban Black Beans
Made in a slow cooker or Instant Pot with only five key ingredients plus water. These beans are oil-free, vegan, and a meal-prep favorite!
Servings: 10
Calories: 164kcal
Equipment
Ingredients
- 1 pound dried black beans, picked over and rinsed (about 2 ½ cups)
- 1 large white onion, chopped
- 1 jalapeno pepper, chopped
- 5 cloves garlic, peeled and crushed a little, but kept whole
- 2-3 bay leaves
- 7 cups of water
Instructions
Slow Cooker
- Place all ingredients into a slow cooker and cook on high heat for 3½ hours or on low heat for 7 hours or overnight.
- Salt to taste and add optional toppings or pairings.
Instant Pot
- Place all ingredients in the Instant Pot and set it to 30 minutes at normal high pressure (bean setting). Allow for natural release.
- Salt to taste and add optional toppings or pairings.
Notes
While these easy Cuban Black Beans can be served on their own, they're also the main source of plant-based protein in our Black Bean Buddha Bowl, made with brown rice, steamed kale, and our Air Fryer Plantains. They can also be used as a side dish for our Mushroom Fajitas.
Enjoy these beans in our Black Bean Breakfast Burrito, Black Bean Tortilla Soup, Black Bean Hummus, Vegan Black Bean Tacos, Southwestern Salad, Vegan Enchilada Casserole, or Vegan Sliders.
Toppings for these Cuban Black Beans include: fresh chopped cilantro, diced avocado, Easy Homemade Salsa, Jackfruit Salsa, Homemade Guacamole, Spicy Chipotle Cream Sauce, or Cashew Sour Cream.
Leftover Cuban black beans store well in an airtight container in the fridge for up to 4 days. These beans are also freezer-friendly. Portion out and freeze in freezer-safe containers for up to four months.
Nutrition
Calories: 164kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 705mg | Fiber: 7g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg
