Home Canned Cuban Black Beans Food

CANNING BLACK BEANS

Steps:

• Either (a) long-soak the dried black beans overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
• However the beans were soaked, drain and discard the soaking water.
• Put in a pot, cover with fresh water, boil 30 minutes.
• Pack in jars: quarter-litre (1/2 US pint) or half-litre (1 US pint) or 1 litre (US quart)
• Leave 3 cm (1 inch) headspace.
• Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: quarter-litre (1/2 US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
• Add oil to a medium-sized pot on medium heat.
• Add vegetables to the pot and saute until soft, about 3 minutes.
• Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
• Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
• Taste for salt and serve.

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Add the black beans with the liquid (do not drain) to a saucepan.
• Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
• Cover the saucepan and bring the black beans to a simmer over medium heat.
• When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
• Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
• Serve the beans with white rice and garnish with chopped parsley, if desired.

HOME CANNED BLACK BEANS

Steps:

• Soak your beans 24 hours ahead of time.
• Prep your jars, lids & rings. Wash them all in hot soapy water. You can also run your jars through the dishwasher on the sanitize cycle.
• Drain and rinse your beans.
• Bring your beans to a simmer for 30 minutes. They will not be soft yet but that's ok because they'll finish cooking in the canner. You'll want to get the water in your canner coming up to a simmer at this point.
• After simmering, fill your jars. You'll want to leave a good 1 inch to 1 1/2 inch headspace because the beans can still expand a little.
• Top off the liquid with warm water.
• Run your bubble remover around the outside of the jars to make sure everything is settled.
• Run a cloth dampened with vinegar or vodka around the rims to remove any leftover residue.
• Run a dry finger around the rims of the jars to feel for any leftover residue or cracks.
• Add your lids and rings fingertip tight. Be careful to not over tighten your rings. Some people will simmer their lids in a small pot before adding to the jars but since we're putting them in a pressure canner, I don't bother. It's a personal preference.
• Load your canner and process following the manufacturers instructions. Pints process for 75 minutes, quarts for 90 minutes.
• Congrats! You have now canned your own black beans!! Carefully wipe down your jars and remove the rings. Write the name and date on top of your jars so you can easily identify them and you can properly rotate them.

HOME CANNED CUBAN BLACK BEANS

Steps:

• Sort dry beans.
• Soak overnight in water.
• Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
• Saute onion, pepper,and garlic in olive oil until onion is glassy.
• Add remaining spices, salt and vinegar to the saute pot.
• Sterilize 8 pint Mason Jars.
• Add 1/4 cup of saute mixture to each jar.
• Chop Salt pork into small pieces, and divide into eight "piles".
• Put one "pile" of salt pork into each jar.
• Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
• Top off each jar with bean juice, leaving 3/4" headspace.
• Put of lids and process 1 hour 5 minutes at 10 psi.
• After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
• Remove and cool jars.
• Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

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 II

Steps:

• Place beans in a large saucepan with enough water to cover, and soak 8 hours, to overnight; drain.
• Heat oil in a medium saucepan over medium heat, and sauté onion, green bell pepper, and garlic until tender.
• Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

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

Steps:

• Cover dry beans with water and let stand covered overnight. Drain and discard water.
• Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil-this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.
• Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.
• You may also cook the beans in a pressure cooker. Follow the manufacturer's directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely.
• Whichever method you use, do not drain the water from the cooked beans.
• Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.
• Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.
• Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
• Some cooks-including us-like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot.
• Add additional salt and pepper to taste.
• Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.
• Serve the by now fantastically prepared black beans over white rice.
• You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.

FRIJOLES NEGROS (CUBAN BLACK BEANS)

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.

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.