QUICK CUBAN BLACK BEANS
A quick easy recipe for creamy, flavorful, highly nutritious Cuban Black Beans. Makes A fantastic side dish with Cuban, Mexican and Latin American cuisine. For a complete meal serve the beans with rice and assorted garnishes.
Provided by Lisa
Categories main dish or side dish
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large heavy saucepan over medium-high heat. Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes. Add bell pepper and onion. Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin.
- Add 1 can of beans with their liquid to the pot. Use a potato masher or the back of a fork to gently mash the beans. Add the other two cans of beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
- Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
- Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.
Nutrition Facts : Calories 317 calories, Sugar 2.9 g, Sodium 1330.5 mg, Fat 10.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 15.8 g, Protein 16 g, Cholesterol 12.3 mg
CUBAN-STYLE BLACK BEANS
Provided by Food Network
Categories side-dish
Time 5h5m
Yield 8 to 10 servings
Number Of Ingredients 11
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 I
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
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
CUBAN BLACK BEANS
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
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.
EASY CUBAN BLACK BEANS
Canned beans and puree help make this recipe quick and easy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.
- Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.
- Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.
FRIJOLES NEGROS (CUBAN BLACK BEANS)
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
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
This hearty side dish starts with sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.-Nena Linares, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours., Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.
Nutrition Facts : Calories 312 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 11g protein.
HOME CANNED CUBAN BLACK BEANS
This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think.
Provided by gahboo
Categories Black Beans
Time 2h
Yield 8 pints
Number Of Ingredients 9
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
Make and share this Cuban Black Beans recipe from Food.com.
Provided by blooxmonkey
Categories Black Beans
Time 37m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 213, Fat 2.1, SaturatedFat 0.4, Sodium 9.6, Carbohydrate 35.5, Fiber 8.1, Sugar 3.6, Protein 11
EASY CUBAN BLACK BEANS
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
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
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- Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
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