{VEGAN} Cuban-Style Black Beans

{VEGAN} Cuban-Style Black Beans

I’ve finally accepted that you love my whole food bowls most. That makes me so happy because it means that you really dig the way I love to eat and that I don’t need to feel pressured to show food that I don’t really enjoy just for likes and engagement. For that, I’m so grateful.

I had a meeting a few weeks ago around Victoria station in London. On my way back, I was starving! I was annoyed at myself for not packing a snack. I don’t always enjoy buying food on the go because I usually have to read the ingredients on the packaging multiple times and very carefully. I’ve fallen into the trap of thinking something was suitable and then finding out when it is too late that it wasn’t. Sometimes, the food is suitable, but it doesn’t taste as good as I thought it would. I then get frustrated and toss it. Waste of money, sigh!

I was too hungry to be picky that day, and I was at the point where I could eat anything. Luckily, I spotted a restaurant that sold rice, so I knew I would be safe, lol! They had a load of vegan options so I felt even better, and the icing on the cake? They had beans! Omg, I was SOLD! I tried their Cuban black beans and it was so delicious, I knew I had to recreate it.

Cuban black beans are typically made without tomatoes but include herbs like oregano and bay leaf. The recipe also contains the usual basics like garlic, onions, and broth. It is so simple to make. At first glance, it looks really plain and bland, but it is surprisingly tasty. My recipe is most likely unauthentic, but I love what I’ve created, and I hope you enjoy it too.

I served mine with rice, a side salad (baby leaves, cherry tomatoes, cucumber, avocado, and radishes) and steamed kalettes.


{VEGAN} Cuban-Style Black Beans

  • Author: somiigbene
  • Prep Time: 5 minute
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 12 1x


Flavourful Cuban-style black beans



  • 1x 400g tin black beans, drained and rinsed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely minced
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried chervil (or parsley)
  • 1 teaspoon vegetable seasoning or 1 vegetable stock cube
  • 1/2 teaspoon chilli powder (optional)
  • Salt and black pepper to taste
  • Large handful of fresh coriander, chopped


  • Heat a small splash of water or oil in a saucepan over medium heat. Add the shallots and cook or fry for 1-2 minutes until translucent. Add the garlic and cook for 1 minute (less if frying).
  • Add the black beans, herbs, chilli powder and vegetable seasoning. Mix well then add around 200ml of water to the pan. Bring to the boil then turn the heat down to a simmer and cook for around 10 minutes. Season as needed then take the pan off the heat.
  • Serve with rice and greens and garnish with fresh coriander. 

  • Category: Lunch/Dinner

Keywords: Black beans, Cuban, Whole foods


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