Cuban Style Black Beans And Rice Food

EASY CUBAN-STYLE BLACK BEANS AND RICE

Steps:

• Heat a medium saucepan over medium heat and add the pieces of bacon. If you're not using bacon, simply add about one tablespoon of olive oil and skip ahead to the fourth step.
• Cook the bacon until a lot of the fat has rendered out and the pieces have almost halved in size, but are not crispy. There's no need to crisp the bacon because it just gets soggy again when you simmer it with the beans!
• Use tongs or a slotted spoon to remove the bacon and set it to drain on paper towels. Leave the bacon fat in the saucepan.
• Add the onions to the hot bacon fat and stir to coat. Turn heat down to medium-low and cook for about 2 minutes, until they've reduced in size but aren't crisping or caramelized. They should be beginning to turn translucent and soft, but not quite there yet.
• Add the bel pepper and stir to coat, then cook for about 2 additional minutes.
• Add the garlic, thyme, cumin, salt, and pepper and stir. Cook until the spices become noticeably fragrant - just about 30 seconds.
• Add the drained black beans and stir, then add a can's worth of water. Stir again, then add the bay leaf.
• Partially cover and increase heat to medium-high. Once the beans are simmering, reduce heat to medium low and keep partially covered. This allows the beans to keep simmering while some of the liquid cooks off.
• Allow the beans to barely simmer, stirring occasionally, until the volume of liquid has reduced down by about half. Realisatailly, you can eat the beans any time, but allowing them to simmer partially covered for 20-30 minutes results in better flavor and texture. If they get too dry before the rice is ready, just stir in a little more water. If removed from the heat and allowed to sit, they will quickly develop a "scummy" layer and won't look very pretty at dinner time!
• Before serving, remove the bay leaf and mash about half of the beans with a fork, potato masher, or back of a large spoon.
• Once the beans are simmering, start your rice. Cook it according to the package directions, but use olive oil instead of butter (or whatever fat you usually add). Use about 1 teaspoon of olive oil per cup of rice.
• Fluff with a fork when done.
• Top the rice with the black beans and serve, or serve the two separately.

CUBAN-STYLE BLACK BEANS AND RICE

Steps:

• In a large saucepan, combine the 4 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
• Place beans in a 3-1/2- or 4-quart slow cooker. Add broth, chopped onion, bay leaves, chile peppers, garlic, cumin, lime peel, salt and black pepper.
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Drain beans, reserving liquid. Discard bay leaves. Mash beans slightly. Stir in enough liquid (about 1/2 cup) to moisten to desired consistency. Serve beans with hot cooked rice. Top with cilantro, chopped chile peppers, tomatoes and additional chopped onion. Serve with lime wedges.

CUBAN BLACK BEANS AND RICE

Steps:

• Cook the rice according to the package directions.
• Meanwhile, heat the oil in a saucepan over medium-high heat.
• Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Stir in the cumin and cook for 1 minute.
• Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
• Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.

CUBAN BLACK BEANS AND RICE

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.

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 RICE AND BEANS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

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.

PACIFIC CUBAN BLACK BEANS AND RICE

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.

CUBAN BEANS AND RICE

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.

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 BLACK BEANS AND RICE - VEGAN

Steps:

• Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
• Add 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. Stir in the vinegar just before serving.
• In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
• Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.