Cuban Black Beans Recipes

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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


  • 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


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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

1 lb dried black beans
1 green bell pepper, chopped
10 cups water
2/3 cup olive oil
1 large onion, minced
1 green bell pepper, minced
4 garlic cloves, pounded
4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 teaspoon sugar
1 bay leaf
2 tablespoons vinegar
2 tablespoons wine
2 tablespoons olive oil


  • 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 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


  • 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-Style Black Beans image

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

1/4 cup olive oil
1 large onion, chopped
1 large green bell pepper, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 tablespoon dried oregano
3 15- to 16-ounce cans black beans, rinsed, drained
3/4 cup canned vegetable broth or water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)


  • 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.


Cuban Black Beans image

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

2 cups dried black beans, rinsed
1 bay leaf
3 medium green peppers, chopped
2 medium onions, chopped
1/2 cup olive oil
6 garlic cloves, minced
1 can (15 ounces) tomato puree
1/2 cup sherry or chicken broth
2 tablespoons sugar
3/4 teaspoon salt


  • 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 image

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

1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 1/4 teaspoons ground cumin
Coarse salt and ground pepper
1 pound dried black beans, soaked according to package instructions and drained
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved


  • 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 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


  • 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-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


  • 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.

More about "cuban black beans recipes"

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2019-01-29  · Vegetarian Recipes / Cuban Black Beans and Rice. Cuban Black Beans and Rice. by Liz DellaCroce · Jump to Recipe. Cuban Black Beans and Rice is a simple, satisfying side dish packed with protein and bursting with Latin flavors like garlic, oregano, and cumin. this recipe…
4.3/5 (144)
Total Time 10 hrs
Category Side Dish
Calories 220 per serving
  • 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.
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2019-04-29  · The best Cuban Black Beans recipe plus step-by-step recipe video Print Recipe. 5 from 12 votes. Quick & Easy Cuban Black Beans. These quick and easy Cuban black beans are fast to prepare, yet packed with bold flavor and taste like you spent hours slaving away in the kitchen! Made with canned black beans, which means NO soaking is required, and ready in 25 minutes or less, these beans …
5/5 (12)
Calories 73 per serving
Category Side Dish
  • Saute vegetables: Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.
  • Add seasonings: Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.
  • Add beans + liquid: Add in the beans, water and bay leaves. Season again with salt and pepper. Bring beans to a boil and immediately reduce heat to a simmer. Cover and simmer for 5 minutes.
  • Remove cover + simmer: Remove cover and continue to simmer, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated. TIP: If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water. If you would like to thicken the black beans, you can use a potato masher or spoon to mash some (about 1/4 to 1/3rd) of the black beans.
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2017-09-20  · These black beans are a quick and easy version of Cuban black beans that still taste amazing and cut down on some time! This quick version of Cuban black beans starts with the same flavors of a traditional black bean recipe …
5/5 (14)
  • 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.
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quick-and-delicioso-cuban-style-black-beans-skinnytaste image
2021-05-03  · A quick and tasty recipe for canned beans when you don’t have time to cook dried black beans. My Cuban black beans recipe came from an old-timer who moved from Havana to Miami during the 1960s. This recipe …
4.7/5 (50)
Total Time 25 mins
Category Side Dish
Calories 114 per serving
  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
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cuban-black-beans-recipe-bon-apptit image
2017-10-13  · Step 2. Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, …
4.8/5 (46)
Estimated Reading Time 7 mins
Servings 2
  • Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours. Discard bay leaf.
  • Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro, if using.
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2018-07-28  · Cuban black beans recipe. 28 July, 2018; Dailis; The traditional and perfect recipe for cooking a delicious black bean soup from the home, we tell you the step by step and everything you need to know to prepare it. Prep Time 10 min; Cook Time 45 min; Total Time 55 min; Yield 1 Recipient; Serving Size 100g; Energy 341 cal; Cuisine. Cuban; Course . Soup; Cooking Method. pressure cooker; Cuban ...
3.7/5 (4)
Total Time 55 mins
Category Soup
Calories 341 per serving
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vegan-cuban-black-beans-frijoles-negros-that-girl image

4.9/5 (9)
Total Time 2 hrs 20 mins
Category Main Entree
Published 2021-08-25
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2020-09-25  · Cuban Black Beans (Frijoles negros) are central to Cuban cuisine, served as a side dish with almost every meal and as a main course, scooped onto steaming rice with toppings like sliced avocado and lime wedges.. Black beans from scratch are great, but the fact is many of us don't always have time for an overnight soak and hours of cooking. When you want your black beans fast this recipe …
5/5 (3)
Total Time 35 mins
Category Main Dish or Side Dish
Calories 317 per serving
  • 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.
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2013-12-07  · Step 1. 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 …
Category Beans & Legumes, Black Beans
  • 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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2018-10-27  · Frijoles Negro Recipe: Authentic Cuban Black Beans. That cookbook is one of my most treasured items. I can’t wait to cook Cuban recipes alongside my daughter one day, and especially this arroz con frijoles negro recipe. Such a dream come true! The cookbook is in Spanish, though, so its a good thing my kids are studying the language in their dual immersion school! Though black beans …
4.3/5 (13)
Category Food Culture
Servings 7
Estimated Reading Time 5 mins
  • In a pot, place your beans and water. Don’t drain the beans of their juice. Bring to a boil and let simmer.
  • While simmering, add your pepper, garlic, onion, and olive oil to a pan and sauté for about five minutes or until ingredients are translucent. Chop the ingredients finely or use a grater if you prefer not to have them visible in the beans.
  • If desired, you can place a bit of the black beans in the sautéed mixture first and mash them up in order for the pepper mixture to mix better with the beans. This helps thicken the consistency.
See details »

2020-12-10  · This Cuban black beans recipe is my mom’s recipe. She is the cooking legend in my family. Her black beans are always requested for dinner parties and holidays! When I asked her for the recipe, she told me to make them using canned beans to save myself and everyone else time. She gets me. The traditional way to make black beans is to first soak the beans …
4.5/5 (25)
Total Time 30 mins
Category Side Dish
Calories 149 per serving
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2021-01-27  · This Cuban Black Beans Recipe is made with dried black beans, onion, garlic, cilantro, cumin and oregano. They’re perfectly seasoned black beans for adding to taco bowls, tostadas, huevos rancheros and more. This is one of my favorite vegan black bean recipes! Cuban Black Beans are healthy, affordable and super easy to make. They’re also rich with plant protein and loaded fiber. Cuban ...
5/5 (1)
Category Sides
Cuisine Mexican
Calories 278 per serving
  • Transfer beans and water to large sauce pan or Dutch oven and simmer over low heat for 1-1/2 to 2 hours, or until beans are tender.
  • While beans are simmering, heat olive oil in a saucepan over medium-low heat. Add onion and garlic and saute 3-5 minutes or until tender. Stir in oregano and cumin to the onion.
See details »

2019-02-13  · In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans…
Reviews 24
Category Main Dish
Cuisine Cuban Inspired
Total Time 35 mins
  • Start the rice, according to the package instructions or use our Instant Pot Rice method or How to Cook Rice on the Stove.
  • Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
See details »

2018-01-29  · What makes Cuban black beans stand out from other black bean side dishes is the way it is prepared. One of the essential elements to frijoles negros is the sofrito, or sauteed mixture of green pepper, onion, and garlic. These aromatics add a great depth to the dish. This sofrito is added to tender, cooked black beans…
4.6/5 (7)
Category Side Dish
Cuisine Caribbean, Cuban
Total Time 1 hr 30 mins
  • Place the black beans, water and bay leaves in a large soup pot. Bring the mixture to a simmer. Reduce the heat to low, partially cover the pot, and simmer the beans until tender, 45 min – 1 hour.
  • While the beans are cooking, heat the olive oil in a large skillet. Add the minced green pepper, onion, and garlic. Cook over medium heat until the vegetables have softened.
See details »

2009-02-12  · Recipes; Cuban Black Beans and Rice; Cuban Black Beans and Rice. Rating: 3.5 stars. 326 Ratings. 5 star values: 107 4 star values: 86 3 star values: 76 2 star values: 40 1 star values: 17 Read Reviews Add Review 326 Ratings 14 Reviews By Sara Quessenberry. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Cuban Black Beans and Rice . Credit: Kan Kanbayashi Recipe …
3.5/5 (326)
Total Time 20 mins
Servings 4
Calories 368 per serving
  • Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
See details »

2016-03-26  · Add all of the skillet contents and 2 cups of water back into the large pot of black beans and stir. Cover and simmer for another 60 minutes. After those 60 minutes, add 3 cups of water and remainder of ingredients (oregano, salt, black …
4.9/5 (17)
  • Allow your beans to soak over night. (If you don't have time to soak overnight CLICK HERE to see my version of Quick Cuban Black Beans using canned beans!)
  • The next day, your beans will have soaked up most of the water. When you are ready to cook them add 5 cups of water and half of your chopped green pepper to the pot.
See details »

2020-12-31  · Cuban Black Beans and Rice. Traditional Cuban black beans and rice is a staple in Cuban cuisine. Just look at any Cuban restaurant menu and you will find them. They can be served with steak (palomilla), breaded steak, Cuban fried chicken, pork chops or lechon asado (Cuban roasted pork). As you can tell they taste great with anything.
Cuisine Cuban
Category Side Dish
Servings 6
Total Time 50 mins
See details »

2019-04-26  · But that doesn't mean there aren't better and worse ways to make beans and rice. For instance, if you're making Cuban black beans and rice, you're probably going to want to follow a few simple guidelines.Ricardo Barreras, the owner of Pilar Cuban Eatery in Brooklyn, a restaurant dedicated to serving traditional Cuban food with carefully sourced ingredients, makes black beans by the gallon …
Estimated Reading Time 3 mins
See details »

2021-09-28  · Add oil to a medium-sized pot on medium heat. Add onion, garlic, and bell pepper and cook 3-4 minutes. Add beans, bay leaves, cumin, oregano, …
See details »

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Top Asked Questions

What to make with Cuban style black beans?
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, pollo, etc. SavedList Home Recipes Recipes by Course » Appetizers Breakfast & Brunch Dessert Drinks Lunch Dinner Recipes Sides Salad Snacks Soup Spiralizer Recipes by Ingredient » Beef Chicken Recipes Fish Grains and Legumes
How to make Cuban black beans with sofrito?
In a saucepan, add the sofrito, softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil and place the lid on top. Cook until silky perfection. Reduce to low heat and cook for 20 minutes until desired consistency.
How to cook black beans in a saucepan?
Read the full recipe after the video. 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.
How to make Cuban black beans in Instant Pot?
For a completely traditional Cuban black bean recipe, remove about a cut of beans from the pot and add it to your sofrito mixture. Gently smash the beans and return the sofrito to the pot. At this point you'll add the cumin, oregano, salt, and black pepper. Stir and allow the beans to continue cooking for about another hour.

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