Cuban Bean Stew Recipes

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CUBAN BLACK-BEAN STEW WITH RICE



Cuban Black-Bean Stew with Rice image

Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 30m

Number Of Ingredients 11

1 1/2 cups long-grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

Steps:

  • Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
  • Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Nutrition Facts : Calories 439 g, Fat 5 g, Fiber 10 g, Protein 14 g

MEXICAN PORK AND BLACK BEAN STEW



mexican pork and black bean stew image

Mexican pork and black bean stew is a play on the famous Cuban black bean stew. Big Mexican flavours in a dish inspired by a classic.

Provided by romain | glebekitchen

Categories     Main

Time 2h20m

Number Of Ingredients 14

4 lbs boneless pork shoulder (cut into one inch cubes)
2 1/4 cups dried black beans (or 3 15 ounce cans, drained)
2 large white onions (sliced into one inch thick slices)
8 cloves garlic
1 28 ounce can fire roasted tomatoes (- I like Muir Glen if you can get them)
2 tsp cumin
2 tsp New Mexican red chili powder (- any mild pure chili powder works. Cayenne is not mild!)
2 tsp salt ((plus more at the end to season to taste))
1/2 cup diced jalapeno (- seeded with all membranes removed)
4 tbsp vegetable oil (- any neutral oil will do)
1/2 tsp Mexican oregano (- don't substitute Italian oregano. If you don't have it, leave it out. )
4 cups low sodium chicken stock
1/2 lime, juiced
1 handful chopped cilantro

Steps:

  • If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
  • If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
  • Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
  • While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
  • Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
  • Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
  • Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
  • Add the black beans and simmer 10 minutes.
  • Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
  • Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.

Nutrition Facts : ServingSize 8 servings, Calories 575 kcal, Carbohydrate 40 g, Protein 66 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 756 mg, Fiber 9 g, Sugar 3 g

CUBAN BEEF STEW



Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)



Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

  • Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
  • Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

CUBAN PORK STEW



CUBAN PORK STEW image

Categories     Pork

Yield 8

Number Of Ingredients 16

3 T. Olive oil
3 lbs. Boneless Pork Shoulder or Loin (cubed)
2 ½ T. flour
2 sweet potatoes (pared & cubed)
1 ½ c. chopped onions
6 cloves, minced
1 ½ c. white wine
½ c. red wine vinegar
3 T. capers
4 c. black beans, dried & cooked or canned
1 box corn, frozen
½ c. chopped parsley
1 c. chopped cilantro
1 T. + 1 t. cumin
1 t. pepper
1 T. or more chili sauce

Steps:

  • In a large skillet, brown meat in 2 tablespoons olive oil, add flour and set aside. In a large dutch oven, saute onion and garlic in 1 T olive oil until translucent. Combine pork, sweet potatoes, black beans, corn, white wine, red wine vinegar, capers, parsley, cilantro, cumin, pepper ad chili sauce and cook until tender. Top with ¼ c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance. Keep covered while cooking so it stays moist.

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