Cuban Black Beans Recipe Using Canned Beans

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QUICK CUBAN BLACK BEANS



Quick Cuban Black Beans image

Provided by Coco and Ash

Number Of Ingredients 12

2 15.5 ounce cans of Goya black beans ((not black bean soup))
2 tbsp olive oil
1/4 cup chopped yellow onion ((about half a small onion))
1/4 cup chopped green bell pepper ((about half a small green pepper))
1 large garlic clove - minced
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar
1 tsp white vinegar

Steps:

  • Add both cans of beans (NOT drained or rinsed) and the 1/2 cup of water to a saucepan and heat over medium/low heat.
  • While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
  • Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about 1/2 cup of beans but it doesn't need to be exact at all)
  • Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible.
  • Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
  • Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!

QUICK CUBAN STYLE BLACK BEANS



Quick Cuban Style Black Beans image

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.

Provided by Gina

Categories     Side Dish

Time 25m

Number Of Ingredients 13

2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans (do not drain (I prefer Goya))
1/2 cup water (or more if needed)
1 bay leaf
few pinches cumin (to taste)
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

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.

Nutrition Facts : ServingSize 1 /2 cup, Calories 114 kcal, Carbohydrate 20 g, Protein 7 g, Fat 3 g, Fiber 6 g

QUICK CUBAN BLACK BEANS



Quick Cuban Black Beans image

A quick easy recipe for creamy, flavorful, highly nutritious Cuban Black Beans. Makes A fantastic side dish with Cuban, Mexican and Latin American cuisine. For a complete meal serve the beans with rice and assorted garnishes.

Provided by Lisa

Categories     main dish or side dish

Time 35m

Yield 6

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
4 ounces slab bacon cut into 1-inch by ½-inch lardons
1 large red bell pepper, seeds and ribs removed, chopped
1 large yellow onion, finely chopped
6 large cloves of garlic, minced
1½ teaspoons ground cumin
3 15-ounce cans of black beans with their liquid
1 tablespoon cider or white vinegar
2 bay leaves
1½ teaspoons Kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup - 1 cup of water or broth (chicken or vegetable), if needed
Lime Wedges
Chopped cilantro
Sour cream
Cotija Cheese, grated
Sliced Avocado

Steps:

  • Heat oil in a large heavy saucepan over medium-high heat. Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes. Add bell pepper and onion. Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin.
  • Add 1 can of beans with their liquid to the pot. Use a potato masher or the back of a fork to gently mash the beans. Add the other two cans of beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
  • Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
  • Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.

Nutrition Facts : Calories 317 calories, Sugar 2.9 g, Sodium 1330.5 mg, Fat 10.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 15.8 g, Protein 16 g, Cholesterol 12.3 mg

HOME CANNED CUBAN BLACK BEANS



Home Canned Cuban Black Beans image

This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think.

Provided by gahboo

Categories     Black Beans

Time 2h

Yield 8 pints

Number Of Ingredients 9

2 lbs dried black beans
2 cups onions, chopped
1 cup bell pepper, chopped
6 teaspoons garlic, chopped
1 1/2 tablespoons salt
1 1/2 tablespoons ground cumin
1 tablespoon oregano
1/4 cup cider vinegar
1/2 lb salt pork

Steps:

  • Sort dry beans.
  • Soak overnight in water.
  • Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
  • Saute onion, pepper,and garlic in olive oil until onion is glassy.
  • Add remaining spices, salt and vinegar to the saute pot.
  • Sterilize 8 pint Mason Jars.
  • Add 1/4 cup of saute mixture to each jar.
  • Chop Salt pork into small pieces, and divide into eight "piles".
  • Put one "pile" of salt pork into each jar.
  • Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
  • Top off each jar with bean juice, leaving 3/4" headspace.
  • Put of lids and process 1 hour 5 minutes at 10 psi.
  • After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
  • Remove and cool jars.
  • Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Provided by Food Network

Categories     side-dish

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper

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



Cuban Black Beans I image

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

1 pound black beans, washed
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 bay leaves
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 tablespoon dried oregano
2 minced hot green chile peppers
3 cloves garlic, minced
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

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

EASY CUBAN BLACK BEANS



Easy Cuban Black Beans image

You would never guess that this recipe uses canned beans. Don't skip the chorizo as it adds a lovely bottom note to the flavour of the dish. Muy facil!

Provided by Chef Regina V. Smith

Categories     Black Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup olive oil (preferably Spanish olive oil)
2 garlic cloves, finely chopped
1/2 small red onion, finely chopped
1 medium green pepper, seeded and finely chopped
1/3 cup chorizo sausage, chopped (approx. 1/2 a sausage)
1/2 cup canned tomato, drained and chopped
2 (16 ounce) cans black beans
1/2 cup chicken stock
1 teaspoon ground cumin
1/4 teaspoon hot sauce
1 tablespoon red wine vinegar
salt & freshly ground black pepper
4 green onions, chopped (for garnish)

Steps:

  • Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
  • In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
  • Add the chopped tomatoes and cook another 10 minutes.
  • Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
  • Garnish with green onions and serve.

Nutrition Facts : Calories 576.1, Fat 35.7, SaturatedFat 6.8, Cholesterol 17.5, Sodium 334.4, Carbohydrate 45.5, Fiber 15.7, Sugar 2.6, Protein 20.9

CUBAN BLACK BEANS II



Cuban Black Beans II image

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

1 pound black beans, washed
¼ cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper

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

EASY CUBAN BLACK BEANS



Easy Cuban Black Beans image

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

5 tablespoons olive oil
2 medium onions, finely diced
4 cloves garlic, minced
2 green bell peppers, finely diced
4 cans black beans with juice (15 1/2 ounces each )
1 1/2 cups canned black-bean puree
5 dried bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and freshly ground black pepper
1 tablespoon white vinegar
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons finely diced red pepper, for garnish (optional)

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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