Easy Cuban Style Black Beans And Rice Food

CUBAN BLACK BEANS AND RICE

Steps:

• Prepare ingredients. Make rice according to package instructions.Dice peppers and onion. Mince garlic.
• Heat oil in a medium skillet over medium high heat.
• Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant.
• Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes.
• Meanwhile, make plantains according to instructions here.
• Assemble bowls. Scoop beans over rice and serve plantains on the side.

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.

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.

EASY CUBAN BLACK BEANS AND RICE RECIPE

Steps:

• Gather the ingredients.
• Combine all ingredients, except the white rice, in a saucepan.
• Bring to a boil over medium heat.
• Lower heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.
• Remove and discard bay leaf.
• Serve black beans side by side or over the top of the 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 AND RICE

Steps:

• Cook rice according to package directions.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
• Stir in the cumin and cook 1 minute.
• Add beans, oregano, and 1 cup of water. Simmer, covered, for 10 minutes.
• Add the vinegar and smash some of the beans with the back of a fork to thicken.
• Serve the beans over rice and top with the radishes and cilantro.

CUBAN BLACK BEANS AND RICE

Steps:

• Quick soak beans by bringing beans and water for soaking to a boil. Boil for 2 minutes, Remove from heat and cover the pot. Let the beans stand in the soak water for 1 hour.Drain the soak water.
• I find that the beans will not get soft if you add anything to them. I put the beans in a pressure cooker and cook for 3 minutes. Let if cool until the top can be removed. Add onion, bouillon cube, ham, bay leaves, thyme, oregano, salt, jalapeno, and cayenne. Cook and simmer 10 minutes. Add green pepper and cook another 5 minutes.
• Serve over rice and top with crumbled cheese.

EASY CUBAN BLACK BEANS

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.

CUBAN BLACK BEANS AND RICE (QUICK)

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

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.