Havana 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 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:

• 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 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-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 RICE AND BEANS

Steps:

• Heat a bit of oil or vegetable broth for oil-free cooking in a large saucepan. Add garlic and the optional onions and bell pepper. Fry all for around 3 minutes. Then add vegetable broth and rice. Cook for around 10 minutes.
• Last, add the black beans, vinegar, and cumin. Season with salt and pepper plus the optional add ons, such as laurel spice or maple syrup.
• Cook for around 5 minutes more, check if the rice is done. Divide onto plates or bowls and serve with the optional cilantro.

ARROZ CONGRI

Steps:

• This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste. Now it's time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch. Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.

HAVANA BEANS

Steps:

• Spray a heavy pan with cooking spray.
• Cook the onion, garlic, and pepper for about 3 minutes or until starting to get soft.
• Add the tomatoes and pepper.
• Cook and stir for 5 minutes.
• Add the beans, cover, and simmer for 20 minutes.
• Serve with rice.

INSTANT POT CUBAN RED BEANS

Steps:

• Heat a sauté pan on medium heat. Cut salt pork into 1/4 inch pieces and add to pan. Fry pork until all fat is rendered and golden brown.
• Add the smoked hock and rendered salt pork to the Instant pot. Add water and set Instant pot to pressure cook for 20 minutes. Turn off the keep warm feature. When the time is up, release steam. Be careful not to burn yourself while releasing the steam.
• Wash the beans in a colander. Remove any dirt and small rocks if you find some.
• Add washed beans to the Instant Pot. Add the whole pepper that has the top removed and seeds removed. Cook again for 10 minutes. Turn off the keep warm feature. The beans will be slightly hard still. We don't want them cooked all of the way yet because they will be cooked again. When time is up release steam and again be careful not to burn yourself. Picture is beans before cooking. After steam is released and it is safe to open remove whole bell pepper.
• While beans are cooking heat a sauté pan on medium high heat with olive oil. Add diced onion and sauté until tender. When tender add smashed garlic and continue cooking until garlic is fragrant for about 2 minutes. Add to Instant pot.
• Peel and cut potatoes into chunks. Not too small because we want them to hold their shape while cooking. I find 1 1/2 to 2 inches is best. Add to the Instant pot. Add tomato sauce. Add salt, garlic powder and cumin. Set Instant Pot to cook for another 5 minutes. Again turn off keep warm feature. When time is up carefully release steam. Stir in 2 tablespoons of fresh finely chopped cilantro.
• Serve over a bed of white rice and don't forget the bread for dipping!