Cuban Black Beans And Rice Recipes

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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



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

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 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.

CUBAN BEANS AND RICE



Cuban Beans and Rice image

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

Provided by Chris Barila

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
  • Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 49.3 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 750.4 mg, Sugar 8.9 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

CUBAN BLACK BEANS



Cuban Black Beans image

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

1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar

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 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

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

MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE



Maida Heatter's Cuban Black Beans And Rice image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 5h

Yield Eight servings

Number Of Ingredients 17

1 pound dried black beans, preferably turtle beans
6 cups cold water
2 small ham hocks, about 1 1/4 pounds
1/2 cup olive oil
3 1/2 cups finely chopped yellow onions
1 1/2 cups chopped green peppers
2 tablespoons finely minced garlic
2 bay leaves
1/4 teaspoon dried, hot red-pepper flakes
3 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
3 tablespoons dark rum
Cooked rice (see recipe)
Onions for black beans (see recipe)

Steps:

  • Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
  • Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
  • Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
  • Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
  • Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
  • When the beans are almost tender, uncover and continue cooking 30 minutes.
  • Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
  • This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.

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2021-04-18 Step 3. Once the beans come to a boil, stir in the rice. Check for seasoning, cover with a lid and reduce the heat to medium-low. Cook for 25-30 minutes. After 30 minutes, uncover and stir. Cover again and let it cook until the rice is perfectly fluffy. Finally, check for …
From cookedbyjulie.com


CUBAN-STYLE BLACK BEANS + RICE WITH COCONUT CREAM
2014-05-04 Beans. 2 x 14 oz. cans black beans, rinsed + drained; 1 small red onion, thinly sliced; 1 green bell pepper, thinly sliced; 1/2 tsp. cumin; 2 cloves of garlic, minced; 1 c. chicken or vegetable stock; olive oil; salt + pepper; Marinated tomatoes. 1 pint mini grape tomatoes, sliced in half; 1 tbsp. roughly chopped cilantro or parsley; olive oil; salt + pepper; Rice. 2 c. basmati rice ...
From theclevercarrot.com


EASY CUBAN-STYLE BLACK BEANS AND RICE - THE ARTISAN LIFE
Add the bel pepper and stir to coat, then cook for about 2 additional minutes. Add the garlic, thyme, cumin, salt, and pepper and stir. Cook until the spices become noticeably fragrant - just about 30 seconds. Add the drained black beans and stir, then add a can's worth of water. Stir again, then add the bay leaf.
From natashalh.com


RICE BLACK BEANS INSTANT POT - THERESCIPES.INFO
Instant Pot Black Beans and Rice - Foodies Terminal tip foodiesterminal.com. Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil and Saute the onion and garlic for a bit. Dump all other ingredients like rinsed beans and rice, tomatoes and seasoning. Step #2 Mix well and Pressure Cook Pressure Cook! Give everything a good mix.
From therecipes.info


CUBAN BLACK BEANS AND RICE | BLUE FLAME KITCHEN
2019-07-02 Directions. Heat oil in a large saucepan over medium heat. Add onion, red pepper and garlic; sauté until softened, about 5 minutes. Add rice, cumin, oregano and salt; sauté for 1 minute. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
From atcoblueflamekitchen.com


CUBAN BLACK BEANS AND RICE WITH RED AND CHILI PEPPERS - CTV
Heat canola oil in a pan and fry the onions, red pepper and garlic for approximately two minutes, until soft. Add cumin, oregano, paprika, bay leaves, chili pepper and heat for one minute. Add apple cider and black beans and mix. Add pre-cooked rice and season with salt and pepper. Add tomatoes and mix until color is uniform throughout the rice.
From more.ctv.ca


CUBAN BLACK BEANS AND RICE | TASTY KITCHEN: A HAPPY RECIPE …
Heat oil in a pan and add the bacon. Cook for 3 minutes. Add onion, green pepper, cumin, oregano, bay leaf and cook for 5 minutes, until onion is tender. Add the rice and stir. Add the beans, reserved liquid, vinegar, salt and cook until liquid is almost gone. Stir well, reduce the heat and cook covered for 20 minutes more.
From tastykitchen.com


CUBAN BLACK BEANS AND RICE WITH ROASTED PEPPERS AND PLANTAINS
2018-04-06 While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other.
From wellplated.com


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Top Asked Questions

What type of beans are used for Cuban beans and rice?
Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin. 1 pound black beans – dried (to use canned beans: use 4 (15-ounce cans of rinsed and drained black beans for every pound of dried black beans.
What is the best way to cook Cuban black beans and rice?
Stir in the beans and rice. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
How long does it take to cook black beans in Cuba?
Cuban black beans are moist – not soupy – but they should have a thick liquid sauce. The sauté of onions, peppers, and garlic (called "sofrito" in Cuban cooking) is what adds flavor to black beans and many other Cuban dishes. Traditional Cuban black beans are made with green peppers. We usually saute no less than 5 minutes.
How do you cook beans with rice?
Promptly stir the beans into the rice so they don’t dry without the broth. Stir until the mixture reaches a light boil. Cover, bring the heat down as low as possible, and let simmer. After roughly 20 minutes, uncover the beans and rice. Stir with a long fork, doing your best not to break the beans.

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