Spiced Rum Braised Black Beans with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Hearty black beans slow-cooked in spiced rum with smoked paprika and aromatics, perfect as a flavorful side or vegan main. This Latin American-inspired vegan recipe, ready in about 130 minutes, pairs dried black beans, spiced rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 1/4 cup spiced rum
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro

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

Instructions

1. Step 1: Rinse and soak 1 cup dried black beans in cold water overnight or for at least 8 hours. Drain before cooking.
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 softened and translucent.
3. Step 3: Stir in 3 cloves minced garlic, 1 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
4. Step 4: Add the soaked beans, 1/4 cup spiced rum, and 3 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1.5 to 2 hours until beans are tender.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh cilantro before serving.