Cuban Style Black Beans Food

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CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Provided by Food Network

Categories     side-dish

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper

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



Cuban Black Beans image

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

Provided by Engrossed

Categories     Black Beans

Time 2h42m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb dried black beans
1 green bell pepper, chopped
10 cups water
2/3 cup olive oil
1 large onion, minced
1 green bell pepper, minced
4 garlic cloves, pounded
4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 teaspoon sugar
1 bay leaf
2 tablespoons vinegar
2 tablespoons wine
2 tablespoons olive oil

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.

FRIJOLES NEGROS (CUBAN BLACK BEANS)



Frijoles Negros (Cuban Black Beans) image

Make and share this Frijoles Negros (Cuban Black Beans) recipe from Food.com.

Provided by Carol Bullock

Categories     Black Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans black beans, liquid drained and reserved
1 medium onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Steps:

  • Fry the onion and pepper in a little oil.
  • Add the garlic and saute a little.
  • Introduce a little of the bean liquid until all previous ingredients are soft.
  • Add the beans with the remaining liquid.
  • Add spices and simmer about 30 minutes.
  • Add the vinegar just before serving.
  • These are quite good when served over a bed of rice seasoned with just lime.

Nutrition Facts : Calories 106.2, Fat 0.5, SaturatedFat 0.1, Sodium 196.9, Carbohydrate 19.7, Fiber 6.7, Sugar 1.3, Protein 6.6

CUBAN BLACK BEANS I



Cuban Black Beans I image

Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.

Provided by Dick

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h50m

Yield 6

Number Of Ingredients 13

1 pound black beans, washed
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 bay leaves
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 tablespoon dried oregano
2 minced hot green chile peppers
3 cloves garlic, minced
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 55.5 g, Fat 1.5 g, Fiber 13.4 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 6 g

EASY CUBAN BLACK BEANS



Easy Cuban Black Beans image

You would never guess that this recipe uses canned beans. Don't skip the chorizo as it adds a lovely bottom note to the flavour of the dish. Muy facil!

Provided by Chef Regina V. Smith

Categories     Black Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup olive oil (preferably Spanish olive oil)
2 garlic cloves, finely chopped
1/2 small red onion, finely chopped
1 medium green pepper, seeded and finely chopped
1/3 cup chorizo sausage, chopped (approx. 1/2 a sausage)
1/2 cup canned tomato, drained and chopped
2 (16 ounce) cans black beans
1/2 cup chicken stock
1 teaspoon ground cumin
1/4 teaspoon hot sauce
1 tablespoon red wine vinegar
salt & freshly ground black pepper
4 green onions, chopped (for garnish)

Steps:

  • Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
  • In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
  • Add the chopped tomatoes and cook another 10 minutes.
  • Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
  • Garnish with green onions and serve.

Nutrition Facts : Calories 576.1, Fat 35.7, SaturatedFat 6.8, Cholesterol 17.5, Sodium 334.4, Carbohydrate 45.5, Fiber 15.7, Sugar 2.6, Protein 20.9

ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS



Abuela's Frijoles Negros - Grandma's Cuban Black Beans image

Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.

Provided by Chef Chessie

Categories     Black Beans

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb black beans
2 large green peppers (cut into several large slices)
10 cups water
2/3 cup olive oil
1/2 teaspoon black pepper
1 large onion (diced)
1/4 teaspoon oregano
4 garlic cloves (crushed)
1 bay leaf
2 teaspoons sugar
4 teaspoons salt
2 teaspoons vinegar
2 teaspoons olive oil
2 teaspoons dry wine

Steps:

  • Wash beans and let them soak in water and half of the green pepper over night at room temperature.
  • Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
  • Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
  • Add 1 cup of the coked beans to pan and mash well.
  • Return entire mixture to pot with beans.
  • Add salt, pepper, oregano, bay leaf, and sugar.
  • Cover and return to boil.
  • Simmer for 1 hour longer.
  • Add vinegar and dry wine, cover and simmer for one hour longer.
  • If beans are still too wet after this time, cook uncovered until they thicken.
  • Remove bay leaf and top with olive oil prior to serving.

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