20 Minute Cuban Style Black Beans Food

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
• Add oil to a medium-sized pot on medium heat.
• Add vegetables to the pot and saute until soft, about 3 minutes.
• Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
• Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
• Taste for salt and serve.

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Add the black beans with the liquid (do not drain) to a saucepan.
• Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
• Cover the saucepan and bring the black beans to a simmer over medium heat.
• When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
• Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
• Serve the beans with white rice and garnish with chopped parsley, if desired.

CUBAN-STYLE BLACK BEANS

Steps:

• Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain.
• Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.

CUBAN BLACK BEANS

Steps:

• Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
• Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
• When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
• Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

20 MINUTE CUBAN STYLE BLACK BEANS

Steps:

• Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
• Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
• Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
• Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
• Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.
• Notes: The beans will keep in the fridge for up to a week. If you want a spicier pot of beans, don't seed the chili or jalapeño. For a thicker bean consistency, drain all three cans of black beans.