Cuban-Style Rum-Infused Black Bean Stew
Hearty black bean stew simmered with Cuban rum and spices, delivering a rich and warming flavor perfect for any occasion. This caribbean-inspired vegetarian ready in about 115 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 2 tbsp dark Cuban rum
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight. Drain and rinse again before cooking.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- Step 4: Add the soaked black beans, 4 cups water, and 1 bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
- Step 5: Stir in 2 tbsp dark Cuban rum, 1 1/2 tsp salt, and 1/2 tsp black pepper. Continue to simmer for another 30 minutes until beans are tender and stew thickens.
- Step 6: Remove bay leaf, then stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning if needed and serve hot with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban-Style Rum-Infused Black Bean Stew take to make?
Total time is about 115 minutes (10 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cuban-Style Rum-Infused Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Cuban-Style Rum-Infused Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cuban-Style Rum-Infused Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cuban-Style Rum-Infused Black Bean Stew?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
