Cuban Style Black Beans-Putting Up with ErinCuban Style Black Beans-Putting Up with Erin

Happy Memorial Day! For various reasons including the weather, my birthday, “school is out of summer”, etc., May has always been my favorite month. Fortunately, living in a new state and city during the month of May has proved just as favorable. When I moved to New Hampshire a month ago I was told “fully enjoy the next 3 weeks as the Seacoast region after Memorial Day gets a bit wild”. I now hear that and think, “More wild than April? Oh boy! This could get unhealthy!” 🙂 What weekend festivities do you all have in store for the holiday? The weather in Portsmouth is forecasted to be 75F on Monday, and as I’ve quickly learned during my limited time here, as soon as temperatures sustain above 70F, playing hooky and beach days are in order. I plan on spending they day BBQ hopping, birthday celebrating, and hopefully donning a pair of short shorts and sunglasses!

Not that today’s recipe has much to do with Memorial Day, but putting up beans is always exciting right!? It’s been a few months since I’ve pulled out the good ol’ pressure canner and honestly I can’t imagine a point at which I will feel totally comfortable building a preserved food bomb in my kitchen. These pressure canned cuban style black beans are a great pantry staple for quick use in any black bean soup or rice and bean recipe. So good and so flavorful! Enjoy and have a great holiday weekend!

Cuban Style Black Beans

Yield: 5 pints


  • 1 lb dried black beans
  • 1-1/4 cup diced white onion
  • 1-1/4 cup diced green pepper
  • 5 half or small bay leaves
  • 5 tsp sea/pickling salt
  • 1-1/4 tsp dried oregano
  • 2-1/2 tsp garlic salt
  • hot sauce
  • 5 tsp red wine vinegar


  1. In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
  2. Rinse and drain then set aside.
  3. To each pint jar add: 2/3 cup of beans, 1/4 cup onion, 1/4 cup green pepper, 1 tsp salt, 1/2 tsp garlic salt, 1/4 tsp oregano, 1 tsp vinegar, a dash of hot sauce.
  4. Top off each jar with boiling water leaving a 3/4' inch headspace. Remove air bubbles. Wipe rims, apply lids and rings (finger tight).
  5. Following YOUR pressure canner's step-by-step instructions (this is important) process jars at 11lbs for 75 minutes.
  6. Turn off heat, let pressure subside, remove canner lid and remove jars from pressure-canner, let jars cool on folded towel for 8-12 hours.


It's important that you occasionally oil your pressure canner's rubber seal. I typically just use a bit of olive oil on a towel to lubricate it before each use.

11 responses to Cuban Style Black Beans

  1. Will it work to use apple cider vinegar instead of red wine vinegar? Also. The beans are not cooked before processing? Only soaked. Correct? Thanks!

    • Hi Suzie- correct the beans are not cooked before pressure canning. Apple cider vinegar should work just fine, the red wine vinegar was chosen for the taste. Hope this helps!

  2. I made these beans a few months back. I popped open a jar and loved them. The only thing I did not like was they were way too salty for my taste. I am going to make a double batch today and I plan on switching garlic salt with garlic powder. I have given your recipe to several people who have made them as well. Everyone loves them.

    • I would recommend you check out this Ball Canning link for elevation. I was using a dial gauge at sea level. It looks like above 5000 feet you would use 13lbs (dial gauge) for the same amount of time.

  3. 22 Different Recipes For Canning Beans - Ideal Me

  4. Been looking for a way to can my black beans. I am Cuban American and my past Henderson Cuban black beans are loved by many….. However I would like to can my black bean so already cooked since the flavors are delicious….. Can I can them after they are done?
    Not sure if that is possible…. Please advice thank you so much.

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