Cuban-Style Rum-Spiced Black Bean Stew
A hearty black bean stew simmered with aromatic Cuban rum, smoky spices, and fresh vegetables for a soulful Latin American comfort dish. This latin american-inspired soups (vegetarian) ready in about 85 minutes pairs olive oil, large, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
- 2 cups dried, soaked overnight and drained black beans
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup Cuban rum
- 4 cups vegetable broth
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 medium diced green bell pepper. Sauté for 5-6 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 3: Add the 2 cups soaked and drained black beans, 1/4 cup Cuban rum, 4 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until beans are tender.
- Step 4: Remove the bay leaf, season the stew with 1 1/2 tsp salt and 1/2 tsp black pepper, and simmer for another 10 minutes until the broth thickens slightly.
- Step 5: Serve hot, garnished with 1/4 cup fresh chopped cilantro and lime wedges on the side for squeezing over. This stew pairs perfectly with rice or warm crusty bread.
Equipment for this recipe
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Frequently asked questions
How long does Cuban-Style Rum-Spiced Black Bean Stew take to make?
Total time is about 85 minutes (15 min prep + 70 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-Spiced 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 olive oil from drying out.
Can I substitute ingredients in Cuban-Style Rum-Spiced 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-Spiced Black Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Cuban-Style Rum-Spiced Black Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
