Cuban Black Beans Food

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.

CUBAN BLACK BEANS

Steps:

• In a skillet, heat garlic and oil over moderate heat until garlic is fragrant.
• Stir in onion, bell pepper, carrot and jalapeno.
• Cook mixture, stirring occasionally, until vegetables are softened.
• Stir in beans, coriander, lime juice, and salt and pepper to taste and cook, stirring till heated through.
• Keep warm till serving time.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

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 BEANS

Steps:

• In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender.
• In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown.
• When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.

CUBAN-STYLE BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

CUBAN BLACK BEAN SOUP

Steps:

• Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
• Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
• Serve topped with sour cream.

CUBAN BLACK BEANS

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
• Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.

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.

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 AND RICE

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.

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.

INSTANT POT CUBAN BLACK BEANS

Steps:

• Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
• Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
• Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
• Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
• Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.

CUBAN BLACK BEAN SOUP

Steps:

• Place bay leaves and beans in a Dutch oven.
• Add 12 cups water to pan; bring to a boil.
• Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
• Heat oil in a large skillet over medium heat.
• Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
• Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
• Remove from heat; let stand 10 minutes.
• Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
• Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
• Discard bay leaves.
• Combine avocado and juice; toss gently.
• Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
• Serve with lime wedges, if desired.