Cuban-Style Rum-Spiced Black Bean Stew

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 soup recipe (vegetarian), ready in about 85 minutes, pairs black beans, olive oil, yellow onion 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. 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.
4. 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.
5. 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.