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.
SWEET CUBAN BLACK BEANS
I took these to work and everyone loved them.
Provided by barbara lentz
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Soak beans in salted water to cover 3 inches overnight. Drain and place in a large soup pot with bay leaves and fresh water to cover 3 inches. Bring to a boil and reduce to a simmer and cook until beans are tender about 2 hours.
- 2. After an hour and a half heat oil over medium heat and add bell pepper and onion and cook until tender about 7 minutes. Add garlic, oregano, and cumin.
- 3. Place mixture in pan with beans and add sugar, sherry, and red onions. Cook another 30 minutes. Salt to taste and add cilantro.
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.
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 II
A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.
Provided by momtoellis
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 9h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
- Heat oil in a medium saucepan over medium heat, and saute 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.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 44 g, Fat 7.8 g, Fiber 10.5 g, Protein 13.8 g, SaturatedFat 1.2 g, Sodium 760.3 mg, Sugar 5.9 g
CUBAN BLACK BEANS
This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Categories one pot
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
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- Allow your beans to soak over night. (If you don't have time to soak overnight CLICK HERE to see my version of Quick Cuban Black Beans using canned beans!)
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