20 Minute Cuban Style Black Beans Recipes

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.

20 MINUTE CUBAN STYLE BLACK BEANS

Steps:

• Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
• Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
• Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
• Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
• Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.

CUBAN BLACK BEANS I

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.

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.

20 MINUTE CUBAN STYLE BLACK BEANS

Steps:

• Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
• Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
• Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
• Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
• Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.
• Notes: The beans will keep in the fridge for up to a week. If you want a spicier pot of beans, don't seed the chili or jalapeño. For a thicker bean consistency, drain all three cans of black beans.