This is an easy Cuban-inspired vegan black beans recipe with canned beans, green peppers, smoked paprika, dried oregano, white wine vinegar and more. Enjoy these delicious vegan (or vegetarian) Cuban black beans over rice as a meal, or as a side to an entree, like Slow Cooker Vegan Ropa Vieja.
Because this recipe uses canned beans, it doesn’t take long to put it together. They taste great with a little vegan sour cream, with some hot sauce, or with nothing at all.
Thanks for being here, and make sure to explore more UVK recipes, like Vegan Black Bean Soup, Vegan Black Bean Dip, Black Bean Avocado Salsa, Vegan Slow Cooker Stewed Green Beans and Tomatoes, and more.
Please enjoy this quick, tasty black beans and rice recipe!
Vegan Cuban Black Beans
2 Tbsp olive oil
1 medium red onion, chopped
½ green pepper, chopped
4 garlic cloves, coarsely chopped
1 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
¼ cup white wine vinegar
2 15 ounce cans of black beans, drained and rinsed
1 cup broth (fake chicken or vegetable)
1 tsp agave
Chopped fresh cilantro, to serve
Prepared brown rice, to serve
1. First, you’ll sauté the aromatics for the vegan Cuban black beans. In a large, heavy pot or dutch oven, sauté the red onions, and green pepper in olive oil over medium-high heat until onions are translucent and soft (~5 minutes).
2. Next, add the smoked paprika, dried oregano, bay leaf, and white wine vinegar. Sauté for 2 additional minutes over low heat, stirring frequently.
3. Stir in the black beans, broth and agave to the pot. Cover and simmer over low heat for 15-20 minutes. Serve vegan (or vegetarian) Cuban black beans over brown rice topped with fresh cilantro, or as a side dish.