CUBAN BLACK BEANS AND RICE
I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!
Provided by carole in orlando
Categories Rice
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot cover beans with water and boil for 2 minutes.
- Remove from heat and let stand for one hour.
- Drain water and cover with fresh water (6 cups).
- In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
- Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
- Reduce heat to simmer covered for 2 hours, until beans are tender.
- Add more water if necessary.
- At the last minute add the red wine vinegar, just before serving.
- Serve with 2 cups of cooked rice.
- Top with chopped green onions, chopped hard boiled eggs or sour cream.
Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6
CUBAN BLACK BEANS AND RICE
Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.
Provided by Liz DellaCroce
Categories Side Dish
Time 10h
Number Of Ingredients 15
Steps:
- Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
- To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
- Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
- Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
- Rince rice in a strainer until the water comes out clear
- Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
- Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
- Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
BLACK BEAN AND RICE SALAD
Provided by Tracey Seaman
Categories Salad Bean Onion Pepper Kid-Friendly Quick & Easy Back to School Lunch Corn Fall Healthy Vegan Brown Rice Sugar Conscious Small Plates
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
- Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
- Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
CUBAN BLACK BEANS II
A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.
Provided by momtoellis
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 9h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 44 g, Fat 7.8 g, Fiber 10.5 g, Protein 13.8 g, SaturatedFat 1.2 g, Sodium 760.3 mg, Sugar 5.9 g
BLACK BEAN AND RICE SALAD
This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
Provided by STACEYALISHA
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
- In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
- Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 28 g, Fat 2.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 162 mg, Sugar 4.4 g
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
PACIFIC CUBAN BLACK BEANS AND RICE
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
Provided by Fancy Nancy
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g
CUBAN BLACK BEAN AND RICE SALAD
Rice and beans come together in this delicious no-mess salad that's ready in 45 minutes - a perfect side dish to add Caribbean flavors to your meal.
Provided by Pillsbury Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, combine all salad ingredients; mix well.
- In small bowl, combine all dressing ingredients; blend well. Add to salad; mix well. Cover; refrigerate at least 30 minutes to blend flavors.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 180 mg, Sugar 1 g
CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD
Categories Soup/Stew Bean Vegetarian High Fiber Wheat/Gluten-Free Dinner Winter
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- 1. Sort, wash and soak beans; drain and rinse beans. 2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. 3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes. 4. After rice has been started, make the fruit salad in a large bowl. 5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes. 6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.
CARIBBEAN BLACK BEAN AND FRUIT SALAD
Make and share this Caribbean Black Bean and Fruit Salad recipe from Food.com.
Provided by Nif_H
Categories Tropical Fruits
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl. Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
- Sprinkle cheese on top of salad, if desired. Squeeze additional lime juice over bananas.
CUBAN BLACK BEANS AND RICE (QUICK)
In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.
Provided by luvcookn
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix all ingredients except rice in a 2 qt casserole.
- Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
- Serve over rice.
CUBAN BEANS AND RICE SALAD
From Cooking Light.Per 1 cup serving: 184 calories, 4.6 g fat, 4.9 g protein, 32.8 g carb, 4 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 6 ingredients to a bowl; toss gently to combine.
- Add in remaining ingredients; toss well.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 235.4, Fat 4.7, SaturatedFat 0.7, Sodium 197.5, Carbohydrate 41.2, Fiber 6, Sugar 0.9, Protein 7.3
MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE
Provided by Craig Claiborne And Pierre Franey
Categories lunch, main course
Time 5h
Yield Eight servings
Number Of Ingredients 17
Steps:
- Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
- Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
- Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
- Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
- Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
- When the beans are almost tender, uncover and continue cooking 30 minutes.
- Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
- This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.
CUBAN BEANS AND RICE
I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
- Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Nutrition Facts : Calories 219.4, Fat 3, SaturatedFat 0.5, Sodium 689.5, Carbohydrate 41.4, Fiber 5.9, Sugar 4.2, Protein 6.8
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
- Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
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