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cuban style black beans with yogurt sauce

cuban black beans with yogurt sauce
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Cuban Culture Food

Oh, these Cuban black beans with yogurt sauce will be perfect for any Latin meal! A hint of sweetness and then spicy kicks that will dazzle your palate! There’s nothing more delicious than Cuban culture food, and I love it!

Cuban culture cuisine is a blend of several cuisines, Caribbean, African, Spanish and even Native American Taino food. Now I didn’t know anything about Native American Taíno, so I quickly checked with Wikipedia.  According to Wiki, “The Taíno were considered extinct at the end of the century. However, since about 1840, there have been attempts to create a quasi-indigenous Taíno identity in rural areas of Cuba, the Dominican Republic, and Puerto Rico. This trend accelerated among Puerto Rican communities in the mainland United States in the 1960s.”

Since Cuba is a tropical climate, there are lots of fruits and root vegetables used in Cuban dishes and meals. Typically, a Cuban meal is a lot of beans, rice, cooked together or apart, and fruits and vegetables. 

Black Beans

Want to fill up your belly with something nutritious and healthy and cheap. Well, then buy black beans! Three times cheaper than chicken, beef or fish, black beans are packed with protien, folate, fiber and potassum. Plus, black beans are a good hearth healthy food and they’re low in cholesterol. And, if constipation is a problem, well, eat your black beans! 

Cuban Black Beans

‘Alexa, play Latin music!’ Yep, turn up the volume when you’re cooking these Cuban style black beans because you’ll be doing some serious dancing! Easy to make and pretty quick to make, you’ll be cha cha’ing as you fill bowls and have the tastes of the Caribbean! Serve your Cuban black beans with other Latin inspired foods like my Latin picadillo.  You could even mix the beans and picadillo and wrap in soft flour tortillas. Splash on the fresh lime juice and a dollop of sour cream. Ohhhhhhhhhhh, the flavors! 

These black beans would be wonderful with my Cuban Style Picadillo!

Black Beans and Rice

One spoonful of these black beans and you’ll think you’ve hit pay dirt!  I mean I totally amaze myself sometimes with the depths of flavor that are created when I start experimenting with spices and ingredients.

I really think what sends these black beans over the top is the Pacific brand Super Greens Creamy Soup that I used.  It’s just so thick and flavorful. It makes a natural base for dried turtle beans to swing, play and gain even more tastiness! This organic creamy soup is a combination of spinach, peas, broccoli and coconut cream. 

Give it a whirl. We thought that this ‘soup’ could even double as a dipping on nacho chips piled high with some melted Mexican blend cheeses, sour cream, green onions, and your favorite hot sauce!

cuban black beans with yogurt sauce

Yield: 6+ SERVINGS

cuban black beans with yogurt sauce

cuban black beans with yogurt sauce

Oh, these Cuban black beans with yogurt sauce will be perfect for any Latin meal! A hint of sweetness and then spicy kicks that will dazzle your palate!


  • 1 ½ cups dried black beans
  • 3-6 cups water (divided)
  • 2 tsp. ground cumin
  • 1 tsp. sea salt
  • 2 cups Pacific brand Super Greens creamy soup
  • 16 oz. jar salsa (your choice)
  • 1 cup Dole Sunshine pineapple tidbits
  • 1/3 cup Greek plain yogurt
  • 1/3 cup sour cream
  • ½ tsp. sea salt
  • ½ lime, juice/zest
  • ¼ cup fresh cilantro, chopped (plus sprigs for garnish)
  • 2 tsp. hot sauce (I used 980 Sauces ‘Wild Cilantro’.)
  • Tortilla chips for serving


Wash and rinse the beans several times. Put the beans, 3 cups water, cumin and salt in a 2-quart heavy (preferable cast iron) pot (with a lid) over high heat.

Cover with the lid and bring to a roaring boil for about 20 minutes. Check the water and add more if needed (beans should be covered), reduce the heat to medium, re-cover and cook another about 45 minutes.

Check, stir and add water if needed.

Add the black bean soup, salsa, blend, cover with the lid and cook another about hour. Reduce heat to low, add the pineapple tidbits/juice and let the beans simmer until ready to serve—check to see if water might be needed.

SAUCE: Combine in a small mixing bow all of the ingredients, blend and refrigerate until serving the beans. Put a dollop on the top of each bowl. Garnish with a sprig of cilantro and serve with tortilla chips.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

cuban black beans with yogurt sauce

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