Cuban Black Beans And Rice Quick Recipes

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PACIFIC CUBAN BLACK BEANS AND RICE



Pacific Cuban Black Beans and Rice image

I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.

Provided by Fancy Nancy

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
  • Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
  • Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories     Side Dish

Time 10h

Number Of Ingredients 15

1 pound black beans - dried
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
  • To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
  • Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
  • Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
  • Rince rice in a strainer until the water comes out clear
  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
  • Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

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

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

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 AND RICE (QUICK)



Cuban Black Beans and Rice (Quick) image

In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.

Provided by luvcookn

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, drained
1 medium onion, chopped (1/2 cup)
1/2 cup orange juice
1/4 cup tomato sauce or 1/4 cup ketchup
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons soy sauce
4 cups hot cooked rice

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except rice in a 2 qt casserole.
  • Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
  • Serve over rice.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE



Cuban Black Beans and Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

Steps:

  • Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
  • In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
  • Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
  • Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
  • 1 1/2 tablespoons butter
  • 1 tablespoon cumin seeds
  • 3 cups uncooked basmati rice
  • 2 small limes, juiced
  • 6 cups cold water
  • 2 teaspoons salt
  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

QUICK BLACK BEANS AND RICE



Quick Black Beans and Rice image

Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!

Provided by Kathy Miller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
½ teaspoon garlic powder
1 ½ cups uncooked instant brown rice

Steps:

  • In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Serve your family with this slow-cooked black beans and rice dish - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 12

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 bay leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chili
1 teaspoon salt
3 cups hot cooked rice, for serving

Steps:

  • Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
  • Serve beans over rice.

Nutrition Facts : Calories 385, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

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