Cuban Black Beans (Meal Prep + Freezer-Friendly)
Garlicky, cumin-heavy black beans with a vinegar splash at the finish, the kind that get spooned over white rice and quietly outshine whatever else is on the plate. Six portions in the freezer means that plate is five minutes away on a Tuesday.
Servings: 6
Calories: 69kcal
Ingredients
Black Beans
- 2 tablespoons canola oil or Avocado oil
- 1 medium yellow onion finely diced
- 1 medium green bell pepper finely diced
- 6 garlic cloves minced
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 3 (15-ounce) cans low-sodium black beans two cans drained, one can undrained
- 1½ cups chicken broth
- 2 bay leaves
- 1 teaspoon granulated sugar
- 2 tablespoons white vinegar
Instructions
Cook the Vegetables
- Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion, green bell pepper, and kosher salt. Cook 6 to 8 minutes, stirring often, until the vegetables soften.
Bloom the Garlic and Spices
- Add the garlic, oregano, cumin, and black pepper. Cook 30 seconds, stirring often, until fragrant.
Add the Beans
- Add the black beans and sugar. Stir well, scraping the bottom of the pot.
Simmer
- Add the bay leaves and bring to a simmer over medium heat. Reduce to medium-low and simmer uncovered 20 to 25 minutes, stirring every few minutes, until the broth thickens slightly.
Mash for Creaminess
- Mash a small scoop of beans against the side of the pot and stir back in. This gives a creamier texture without adding starch, which helps them freeze and reheat better.
Finish with Vinegar
- Stir in the white vinegar off the heat. Taste and adjust the salt. The beans should be saucy, not dry. The broth protects them in the freezer.
Cool
- Cool uncovered for 20 to 30 minutes, stirring once or twice so steam can escape.
Serve Fresh or Freeze
- If you're eating tonight, stop here. Serve the beans hot as your side dish. Everything from this point on is for the freezer.
Chill and Portion
- Cool at room temperature, then refrigerate until fully chilled. This reduces ice crystals and keeps the broth from getting watery. Use 1-cup silicone molds for the best portions (2-cup for larger bowl-style portions, about 3; ½-cup for smaller side or rice-topper portions, about 12). Place molds on a rimmed sheet pan. Ladle in the chilled beans, leaving a little space at the top for expansion.
Freeze
- Freeze for at least 6 hours, or until solid.
Bag and Label
- Pop the frozen cubes out of the molds. Transfer to a freezer-safe bag or container. Press out as much air as possible, label with the recipe name and date, and freeze for up to 3 months.
Reheat From Frozen
- Microwave: Place 1 frozen 1-cup portion in a microwave-safe bowl. Cover loosely with a lid or damp paper towel. Microwave 2 minutes, then stir. Microwave 1 to 2 more minutes, until hot all the way through. Rest 1 minute before serving. Stir in a splash of water or broth if thicker than you like.
- Stovetop: place 1 to 2 frozen portions in a small saucepan with a splash of water or broth. Cover and warm over medium-low heat 8 to 12 minutes, stirring every few minutes, until hot and creamy. Uncover the last 1 to 2 minutes if there's too much liquid.
Reheat From Thawed
- Thaw overnight in the refrigerator for the best texture.
- Microwave a thawed 1-cup portion 1½ to 2 minutes, stirring halfway through. Or warm on the stovetop over medium-low heat 5 to 7 minutes, stirring often.
This recipe is part of the GC Freezer Meals system. Pair it with Picadillo and Spanish rice for a complete dinner from frozen in under 5 minutes. See the full Batch guide →
Notes
- The beans may thicken after freezing. Add a splash of water or broth when reheating if you want them looser.
- Don't over-reduce before freezing. The broth should coat the spoon but still move when stirred.
- Label the bag with the portion size. A 1-cup cube works as a side; a 2-cup cube works better for a full rice bowl.
- If flat after reheating, add a squeeze of lime or a splash of vinegar at the end. Acid tastes fresher added last.
- Repurpose in rice bowls, burritos, taco bowls, eggs, soups, or as a side for pork, chicken, shrimp, or plantains.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 609mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg
