Quick Cuban Black Beans Food

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QUICK CUBAN BLACK BEANS



Quick Cuban Black Beans image

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

1 tablespoon extra virgin olive oil
4 ounces slab bacon cut into 1-inch by ½-inch lardons
1 large red bell pepper, seeds and ribs removed, chopped
1 large yellow onion, finely chopped
6 large cloves of garlic, minced
1½ teaspoons ground cumin
3 15-ounce cans of black beans with their liquid
1 tablespoon cider or white vinegar
2 bay leaves
1½ teaspoons Kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup - 1 cup of water or broth (chicken or vegetable), if needed
Lime Wedges
Chopped cilantro
Sour cream
Cotija Cheese, grated
Sliced Avocado

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

QUICK CUBAN STYLE BLACK BEANS



Quick Cuban Style Black Beans image

Turning a couple of cans of plain black beans into quick Cuban style black beans is easy. Black beans (frijoles negros, in Spanish) are a staple in Cuban cuisine. But forget hours of soaking and cooking the beans, with this short-cut recipe we start with cooked black beans and add in Cuban-style seasoning.

Provided by Elizabeth

Categories     Side Dish

Time 30m

Number Of Ingredients 10

2 (15 ounce) cans Black Beans, do not drain
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
½ teaspoon Garlic Powder
½ teaspoon Dried Oregano
¼ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
⅛ teaspoon Cumin
Chopped Parsley (for garnish - optional)

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 642 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving

QUICK CUBAN STYLE BLACK BEANS



Quick Cuban Style Black Beans image

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.

Provided by Gina

Categories     Side Dish

Time 25m

Number Of Ingredients 13

2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans (do not drain (I prefer Goya))
1/2 cup water (or more if needed)
1 bay leaf
few pinches cumin (to taste)
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

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.

Nutrition Facts : ServingSize 1 /2 cup, Calories 114 kcal, Carbohydrate 20 g, Protein 7 g, Fat 3 g, Fiber 6 g

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Provided by Food Network

Categories     side-dish

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper

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.

QUICK CUBAN BLACK BEANS



Quick Cuban Black Beans image

Provided by Coco and Ash

Number Of Ingredients 12

2 15.5 ounce cans of Goya black beans ((not black bean soup))
2 tbsp olive oil
1/4 cup chopped yellow onion ((about half a small onion))
1/4 cup chopped green bell pepper ((about half a small green pepper))
1 large garlic clove - minced
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar
1 tsp white vinegar

Steps:

  • Add both cans of beans (NOT drained or rinsed) and the 1/2 cup of water to a saucepan and heat over medium/low heat.
  • While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
  • Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about 1/2 cup of beans but it doesn't need to be exact at all)
  • Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible.
  • Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
  • Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

Provided by carole in orlando

Categories     Rice

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

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.

Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6

EASY CUBAN BLACK BEANS



Easy Cuban Black Beans image

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

1/2 cup olive oil (preferably Spanish olive oil)
2 garlic cloves, finely chopped
1/2 small red onion, finely chopped
1 medium green pepper, seeded and finely chopped
1/3 cup chorizo sausage, chopped (approx. 1/2 a sausage)
1/2 cup canned tomato, drained and chopped
2 (16 ounce) cans black beans
1/2 cup chicken stock
1 teaspoon ground cumin
1/4 teaspoon hot sauce
1 tablespoon red wine vinegar
salt & freshly ground black pepper
4 green onions, chopped (for garnish)

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

CUBAN BLACK BEANS AND RICE (QUICK)



Cuban Black Beans and Rice (Quick) image

In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.

Provided by luvcookn

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, drained
1 medium onion, chopped (1/2 cup)
1/2 cup orange juice
1/4 cup tomato sauce or 1/4 cup ketchup
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons soy sauce
4 cups hot cooked rice

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.

QUICK CUBAN BLACK BEAN SOUP



Quick Cuban Black Bean Soup image

Make and share this Quick Cuban Black Bean Soup recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons oil
1 cup chopped smoked ham
1 cup chopped onion
3 (15 ounce) cans black beans
2 (14 ounce) cans vegetable broth
3/4 teaspoon ground cumin
3/4 teaspoon hot pepper sauce
1/2 teaspoon dried oregano
2 tablespoons dried sherry wine
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream

Steps:

  • In a large saucepan, heat oil over medium high heat. Add ham and 2/3 cup onion. Cook, stirring, until onion is softened, about 3 minutes.
  • Puree 2 cans of beans with their liquid. Add puree, remaining beans, vegetable broth, cumin, hot sauce and oregano to saucepan.
  • Cook over medium heat, stirring, until heated through, 8-10 minutes.
  • Add sherry and season with salt and pepper. Serve garnished with remaining onion and sour cream.

Nutrition Facts : Calories 392.5, Fat 18.3, SaturatedFat 4.2, Cholesterol 10, Sodium 132.1, Carbohydrate 40.3, Fiber 13.9, Sugar 2, Protein 14.4

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