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-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 AND RICE
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
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
CUBAN BLACK BEANS
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas with Black-Bean Puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Yield Makes 7 cups
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
- Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.
Nutrition Facts : Calories 254 g, Fat 2 g, Fiber 7 g, Protein 13 g
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.
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
CUBAN BLACK BEANS
Barbecue gets along with any bean cooked with a little onion and garlic, including black beans. Cuban Black Beans with a touch of sherry are especially well suited for Cuban Fingers (page 176) with Ultimate Cheater Pork Loin (page 80). Serve the beans over rice or add some water or broth and turn them into a soup dressed with fresh parsley, chopped onion, chopped hard-cooked egg, and a dollop of yogurt or sour cream.
Yield makes 8 servings
Number Of Ingredients 7
Steps:
- RINSE and soak the beans according to the package directions.
- HEAT the oil in a large skillet over medium-high heat. Add the onion and celery and cook until tender, about 10 minutes. Stir in the garlic and cook for an additional 2 minutes.
- DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally, and add water as necessary.
- STIR in the sherry and season with salt to taste.
CUBAN-STYLE BLACK BEANS
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Categories Bean Garlic Onion Side Fall Bon Appétit Sugar Conscious
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.
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.
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CUBAN BLACK BEANS RECIPE - ALEX GARCIA | FOOD & WINE
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5/5 Category Black Bean
- 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.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.
- When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.
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