Dark Rum-Braised Caribbean Black Beans

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Slow-simmered black beans infused with aromatic spices and dark rum for a rich, soulful side dish. This Caribbean-inspired vegan recipe, ready in about 130 minutes, pairs dry black beans, water, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 dry black beans
• 4 cups water
• 1/4 cup dark rum
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup dry black beans thoroughly and soak them in water for at least 4 hours or overnight, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Add the soaked beans, 4 cups water, 1 bay leaf, and 1/4 cup dark rum to the pot. Bring to a boil.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours until beans are tender, stirring occasionally.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, remove bay leaf, and stir in 2 tbsp chopped fresh cilantro before serving.