Cuban Black Bean Cakes Food

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 I

Steps:

• In a large bowl, soak beans in water to cover overnight.
• Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
• Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.

BLACK BEAN CAKES

Steps:

• Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
• In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
• Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
• Form the mix into eight equal sized cakes.
• Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
• Combine the salsa with the yogurt and sour cream.
• Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

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.

CUBAN BLACK BEANS II

Steps:

• Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
• Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
• Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

BLACK BEAN CAKES

Steps:

• Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
• Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
• In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
• Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
• If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

CUBAN BLACK BEAN CAKES RECIPE

Steps:

• 1. Preheat oven to 350°F. Grease or line a cookie sheet with parchment paper and set aside. 2. In a mixing bowl, mash beans with a fork so that no whole beans are left but the mixture is not mushy and pureed like refried beans. Add cilantro, ketchup, spices, and Vegan Mayo and mix together. 3. Then add 1 tablespoon cornmeal and mix. If it's still slightly sticky to the touch, add another 1 teaspoon to 1 tablespoon of cornmeal. Try not to exceed 2 tablespoons of cornmeal, as it will dry the patties out. 4. Shape mixture into 4 patties (slightly smaller than a medium-size burger) using, your hands. 5. Bake for 10 minutes, flip, and bake for 5 minutes more. Bake a third time for 5+ minutes. The patties should have a lightly crisp outside, but still be relatively soft, like crab cakes. You also don't want to overcook or your cakes will dry out. 6. Serve cakes with a dollop of Lime Creme.

CUBAN BLACK BEANS

Steps:

• Wash beans.
• In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
• **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
• Cook until soft about 45 minutes.
• Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
• Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
• Add dry seasonings to the pot.
• Cover and boil 1 hour.
• Add vinegar and wine.
• Cover and simmer 1 hour.
• If broth is too watery, uncover and cook until it thickens.
• Just before serving stir in the olive oil.

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

CUBAN BLACK BEAN PATTIES

Steps:

• Set aside 1/2 cup of the beans.
• Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
• Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
• Add bean puree to slightly mashed beans in a bowl, and stir until combined.
• Add cheese and onion, combine well.
• Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
• Place cornmeal on a plate or in a shallow dish.
• Dredge each patty in cornmeal until thoroughly but thinly covered.
• Heat a non-stick pan over medium heat. Coat with cooking spray.
• Add patties and cook for approximately 4 minutes on each side or until browned.
• Carefully move onto plates with a spatula.
• Serve hot, with sour cream and rice.

CUBAN BLACK BEANS

Steps:

• RINSE and soak the beans according to the package directions.
• HEAT the oil in a large skillet over medium-high heat. Add the onion and celery and cook until tender, about 10 minutes. Stir in the garlic and cook for an additional 2 minutes.
• DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally, and add water as necessary.
• STIR in the sherry and season with salt to taste.

MY BLACK BEAN CAKES

Steps:

• In 1 T. oil, saute onion, red pepper, jalapeno, and garlic till soft-about 5 minutes. Add cumin and set aside.
• Puree 1 can of beans in a food processor till smooth. Add sauteed vegetables, corn, and lime juice and pulse briefly to combine.
• Transfer mixture to a mixing bowl. Add masa harina, 2nd can of beans, and season to taste with salt and pepper. Mix well and form into patties using a 1/4 cup measure. (Patties can be held in the fridge at this point for up to a day).
• Dredge patties in breadcrumbs.
• Heat 2 T. oil over med-high heat and fry cakes 5 minutes per side till hot. Serve with your favorite sauce. Enjoy!

BLACK BEAN CAKES

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE

Steps:

• Black Bean Cakes
• Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
• Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
• Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
• Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
• Grilled Shrimp
• Soak the skewers in hot water.
• In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
• Turn on the broiler or light the grill.
• Place 4 shrimp on each skewer.
• Meanwhile, heat the black bean cakes.
• Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
• Coriander Sauce
• Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

CUBAN BLACK BEANS (FRIJOLES NEGROS)

Steps:

• Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
• Remove lid and adjust seasoning.