Vegetarian Cuban Black Beans Food

CUBAN-STYLE BLACK BEANS

Cuban-Style Black Beans image

Provided by Food Network

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

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.

BASIC VEGETARIAN BLACK BEANS AND RICE

Basic Vegetarian Black Beans and Rice image

Cuban black beans and rice is a healthy vegan side that's a cinch to prepare. Popular in the Caribbean, you can spice up the basic recipe with peppers and hot sauce.

Provided by Jolinda Hackett

Categories Side Dish Dinner Lunch

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3/4 cups finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15-ounce) can black beans, drained, liquid reserved
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons apple cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked white rice, or brown rice
Lime wedges, for optional garnish

Steps:

Gather the ingredients.
In a large skillet, heat the olive oil .
Cook onion and green pepper until crisp-tender.
Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.
Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.
Serve black beans over rice. Garnish with a lime wedge (optional).

Nutrition Facts : Calories 215 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 892 mg, Sugar 4 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

CUBAN BLACK BEANS

Cuban Black Beans image

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

Ingredients

1 lb dried black beans
1 green bell pepper, chopped
10 cups water
2/3 cup olive oil
1 large onion, minced
1 green bell pepper, minced
4 garlic cloves, pounded
4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 teaspoon sugar
1 bay leaf
2 tablespoons vinegar
2 tablespoons wine
2 tablespoons olive oil

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 AND RICE - VEGAN

Cuban Black Beans and Rice - Vegan image

My whole family loves this meal. Mix the leftovers together and use as a filling for fried burritos. Just place a scoop of warmed, mixed beans and rice in the middle of a large tortilla, sprinkle a handle of Daiya Cheddar Shreds (vegan) on the "flap" of the burrito. Roll it up so that the part with the cheese is the last section to be rolled. Then put that side down on a grill-pan covered in vegetable oil, so the heat seals the seam shut by heating the cheese. Turn burrito over so that all sides get crisp and brown.

Provided by KissKiss

Categories White Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 tablespoons vegetable oil
2 (15 ounce) cans black beans, undrained
1 large onion, chopped
1 extra large green pepper, chopped
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1 1/2 tablespoons red wine vinegar
2 cups rice
2 cups water
2 teaspoons salt
2 teaspoons Earth Balance natural buttery spread
2 limes, squeezed of juice (reserve)

Steps:

Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
Add 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. Stir in the vinegar just before serving.
In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.

Nutrition Facts : Calories 434.9, Fat 5.7, SaturatedFat 0.9, Sodium 1170.3, Carbohydrate 82.2, Fiber 11.3, Sugar 1.9, Protein 14.2

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Start by rinsing the beans several times before leaving them to soak overnight in a large pot of water (not the 6 cups of water).

Vegetarian Cuban Black Beans Food

CUBAN-STYLE BLACK BEANS

BASIC VEGETARIAN BLACK BEANS AND RICE

Cuban black beans and rice is a healthy vegan side that's a cinch to prepare. Popular in the Caribbean, you can spice up the basic recipe with peppers and hot sauce.

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.

CUBAN BLACK BEANS AND RICE - VEGAN

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