Why You’ll Love these Cuban-Style Ham Black Beans
Comfort food at its finest! These black beans deliver that perfect combination of smoky, savory goodness that’ll have you coming back for seconds.
I’m telling you, the marriage of tender black beans with chunks of smoked ham creates something truly magical in your Dutch oven.
Don’t you just love how the beans slowly absorb all those complex flavors? The fragrant garlic, sautéed onions, and aromatic cumin transform humble ingredients into a hearty meal.
Served over fluffy white rice, it’s pure satisfaction in a bowl. Perfect for chilly evenings or when you need a budget-friendly meal that doesn’t skimp on flavor.
What Ingredients are in Cuban-Style Ham Black Beans?
To create the perfect pot of Cuban-style ham black beans, we need a harmonious blend of hearty, savory ingredients that develop deep flavor during the slow cooking process. The foundation starts with dried black beans, which absorb all those wonderful aromatics and seasonings.
The star of the show is definitely the smoked ham hock, which infuses the entire dish with that distinctive smoky richness that makes this recipe so comforting.
- 2 tablespoons olive oil
- 2 medium onions, minced
- 8 garlic cloves, minced
- 1 pound black beans, rinsed
- 12 cups water
- 1 large smoked ham hock, rinsed
- 2 bay leaves
- 1 cup chopped parsley (or cilantro)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- Ground black pepper, to taste
- 1 pound leftover smoked ham or smoked pork, diced (optional)
- 6 cups cooked white rice, for serving
While the ingredients list might look long, don’t be intimidated—most are pantry staples. The beauty of this recipe is its flexibility.
Can’t find a ham hock? Any pork or ham bone will work just fine. And regarding the herbs, I’ve listed both parsley and cilantro because people tend to have strong feelings about cilantro.
Some folks adore its bright, citrusy flavor, while others find it tastes like soap (it’s genetic, can’t blame them). Feel free to choose whichever herb speaks to your taste buds.
Just remember to adjust the salt if you’re using country ham, which tends to be saltier than other varieties.
How to Make these Cuban-Style Ham Black Beans
Begin this soul-warming dish by heating 2 tablespoons of olive oil in a heavy kettle or Dutch oven over medium heat. Add your 2 minced onions and sauté until they turn soft and transparent—this vital first step builds your flavor foundation.
Then toss in 8 minced garlic cloves, cooking just until they become fragrant and slightly browned, adding a touch more oil if needed to prevent sticking. This aromatic base is what gives these beans their incredible depth.
Now comes the heart of the recipe. Pour in 12 cups of water, 1 pound of rinsed black beans, your rinsed smoked ham hock, 2 bay leaves, 1 cup of chopped parsley (or cilantro if that’s your preference), 1½ teaspoons of salt, and 1½ teaspoons of ground cumin.
Bring this mixture to a boil over medium-high heat, taking care to skim off any foam that rises to the surface. Once it reaches a rolling boil, reduce the heat to low and let it simmer partially covered for about two hours. You’ll know the beans are done when several test tender when pressed.
If the cooking liquid reduces too much during this time, don’t hesitate to add more water to keep everything properly submerged.
When the beans are tender, remove the ham hock and set it aside until it’s cool enough to handle. If your beans are still too soupy for your liking, you have options—either continue simmering to reduce the liquid naturally or use an immersion blender (or even the back of a large spoon) to purée some of the beans, which thickens the mixture beautifully.
Once the ham hock has cooled, remove the meat, discard the bone and skin, and cut the meat into bite-sized pieces to add back to the beans. Now’s the time to adjust seasonings to your taste, adding more salt or pepper as needed.
Serve these rich, smoky beans ladled over fluffy white rice, with a few chunks of that tender hock meat on top and a sprinkle of fresh parsley for brightness.
Cuban-Style Ham Black Beans Substitutions and Variations
Several adaptations can transform this Cuban-style black bean dish while maintaining its soul-warming essence.
I find that vegetarians can easily skip the ham hock and substitute vegetable broth for a delicious meatless version.
Don’t have black beans? Pinto or red beans work wonderfully too.
For an extra kick, try adding a diced jalapeño or two tablespoons of cumin instead of just one and a half.
Rice alternatives? Quinoa or cauliflower rice make excellent low-carb options.
My favorite twist involves topping with diced avocado, a squeeze of lime, and a dollop of sour cream—taking these beans into spectacular territory!
What to Serve with Cuban-Style Ham Black Beans
Traditional accompaniments elevate Cuban-style ham black beans from a hearty dish to a complete meal experience.
I always recommend serving these rich, smoky beans over fluffy white rice—it’s absolutely non-negotiable. The rice soaks up that glorious bean broth like nothing else.
For a complete Cuban spread, add some crispy tostones (twice-fried plantains) or maduros (sweet fried plantains) on the side.
A simple avocado salad with lime dressing provides the perfect fresh contrast. And don’t forget a small dish of pickled onions or hot sauce for those who want an extra kick.
Perfection on a plate, trust me.
Final Thoughts
Now that we’ve covered all the delicious accompaniments, I can’t help but reflect on why this Cuban-style ham black bean recipe holds such a special place in my heart.
There’s something magical about the way these humble ingredients transform into a rich, complex dish that satisfies on the deepest level.
The marriage of smoky ham and earthy black beans creates comfort food at its finest—nourishing, economical, and incredibly flavorful. You can tweak it to your taste, choosing parsley or cilantro based on your preference.
For those looking for other healthy options, these beans work perfectly alongside protein-packed snacks like homemade no-bake protein balls.
And don’t those beans just look gorgeous against the white rice?
Much like the careful balance of aromatic spices in traditional Indian dishes such as Butter Chicken, this Cuban recipe relies on the perfect harmony of flavors to create its signature taste.
