QUICK 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, chicken and more.
Provided by Gina
Categories Side Dish
Time 25m
Number Of Ingredients 13
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
EASY CUBAN BLACK BEANS
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
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
CAULIFLOWER CONGRI (CUBAN-STYLE BLACK BEANS + CAULIFLOWER RICE RECIPE)
Steps:
- In a pan, heat olive oil over medium-high heat. Sauté onion, garlic, and green peppers until translucent and fragrant, about 3 minutes.
- Add riced cauliflower, black beans, 1/3 cup of liquid from the canned black beans, cumin, oregano, bay leaf, salt and pepper.
- Stir to combine and cook for 5 minutes or so until the liquid has evaporated. Transfer to a plate and serve immediately with chicken breast, salmon, or by itself. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 226 kcal, Carbohydrate 19.3 g, Protein 6.9 g, Fat 14.2 g, SaturatedFat 2 g, Sodium 144 mg, Fiber 7.8 g, Sugar 2 g
CUBAN BLACK BEANS II
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
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
QUICK CUBAN BLACK BEANS
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
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
QUICK CUBAN BLACK BEANS
Provided by Coco and Ash
Number Of Ingredients 12
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
Turning a couple of cans of plain black beans into quick Cuban style black beans is easy. Black beans (frijoles negros, in Spanish) are a staple in Cuban cuisine. But forget hours of soaking and cooking the beans, with this short-cut recipe we start with cooked black beans and add in Cuban-style seasoning.
Provided by Elizabeth
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add the black beans with the liquid (do not drain) to a saucepan.
- Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
- Cover the saucepan and bring the black beans to a simmer over medium heat.
- When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
- Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
- Serve the beans with white rice and garnish with chopped parsley, if desired.
Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 642 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER CUBAN-STYLE BLACK BEANS
These slow-cooker beans are super flavorful and tender. To save time, process the garlic cloves in a small food processor instead of mincing them by hand. You can also make this a day ahead and refrigerate overnight to give the flavors more time to mingle. Garnish with fresh cilantro leaves, if desired.
Provided by EatingWell Test Kitchen
Categories Healthy Caribbean Recipes
Time 8h20m
Number Of Ingredients 13
Steps:
- Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
- Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.
Nutrition Facts : Calories 173 calories, Carbohydrate 25 g, Fat 4 g, Fiber 4 g, Protein 9 g, Sodium 356 mg, Sugar 4 g
CUBAN BLACK BEANS AND RICE
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Prepare ingredients. Make rice according to package instructions.Dice peppers and onion. Mince garlic.
- Heat oil in a medium skillet over medium high heat.
- Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant.
- Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes.
- Meanwhile, make plantains according to instructions here.
- Assemble bowls. Scoop beans over rice and serve plantains on the side.
Nutrition Facts : Calories 287 calories, Sugar 5.9 g, Sodium 680 mg, Fat 5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 11 g, Protein 15.5 g, Cholesterol 1.2 mg
CUBAN BLACK BEANS I
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
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
CUBAN-STYLE BLACK BEANS
Provided by Food Network
Categories side-dish
Time 5h5m
Yield 8 to 10 servings
Number Of Ingredients 11
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-STYLE BLACK BEANS
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
Steps:
- 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.
More about "cuban style black beans easy recipes"
CUBAN BLACK BEANS RECIPE - ALEX GARCIA | FOOD & WINE
From foodandwine.com
5/5 Category Black Bean
- 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.
INSTANT POT CUBAN STYLE BLACK BEANS - THE VEGAN SOPRANO
From vegansoprano.com
- Set your Instant Pot or pressuer cooker to Sauté mode on medium heat and add diced onions and bay leaves. Sauté until softened and starting to brown, about 3-5 minutes
- Add garlic and jalapeño to the pot. Stir and continue to sauté for about 1 minute, or until fragrant
- Add all remaining ingredients except the salt to the Instant Pot and stir together to combine. Make sure all the beans are submerged under the water.
CUBAN BLACK BEANS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
- 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.
CUBAN BLACK BEANS AND RICE RECIPE - REAL SIMPLE
From realsimple.com
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
BEST CUBAN BLACK BEANS - INSTANT POT - PROFUSION CURRY
From profusioncurry.com
- Turn on the Instant Pot. Heat oil on Saute mode (high). Add bay leaves, crushed garlic and chopped onions. Saute for 1 minute, or until the onions turn translucent.
- Add rinsed and drained beans. Add Sofrito mix (whole onion, garlic, green bell pepper and celery stalk) Mix well. Add the seasoning and water. Cancel Saute.
CUBAN BLACK BEANS RECIPE - BON APPéTIT
From bonappetit.com
- 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.
VEGAN CUBAN BLACK BEANS - CROWDED KITCHEN
From crowdedkitchen.com
- Add black beans to a large stock pot with water, half of the diced green pepper, half of the onion, 4 cloves of garlic, 1 tbsp salt and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 60-90 minutes.
- Meanwhile, heat a skillet over medium and add the olive oil. Add the remaining finely diced green pepper, onion and jalapeño. Sauté, stirring occasionally, for 10 minutes, until softened. Add garlic and continue cooking for 2-3 minutes.
- Add remaining 1 1/2 tsp salt, oregano, cumin, pepper and brown sugar. Cook for 5 minutes. Deglaze pan with vinegar, scraping any brown bits off the bottom of the pan for extra flavor.
CUBAN-STYLE BLACK BEANS RECIPE - ROMULO YANES | FOOD & WINE
From foodandwine.com
- Combine black beans, 1 onion half, 1 bell pepper half, 2 bay leaves, and 8 cups cold water in a pressure cooker. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 15 minutes. Remove from heat, release pressure, and let stand until pressure is completely released. Remove lid. Discard onion, bell pepper, and bay leaves.
- Meanwhile, finely chop remaining onion and bell pepper halves. Smash garlic on cutting board with flat side of a chef’s knife. Sprinkle with 1 teaspoon salt, then rub salt into garlic with the knife to form a paste.
- Heat 1/4 cup oil in a large skillet over medium. Add chopped onions, chopped bell peppers, and garlic-salt paste. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Stir in remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. Cook, stirring, until tomato paste is incorporated and wine has evaporated, 2 to 3 minutes.
EASY CUBAN-STYLE BLACK BEANS AND RICE - THE ARTISAN LIFE
From natashalh.com
- Heat a medium saucepan over medium heat and add the pieces of bacon. If you're not using bacon, simply add about one tablespoon of olive oil and skip ahead to the fourth step.
- Cook the bacon until a lot of the fat has rendered out and the pieces have almost halved in size, but are not crispy. There's no need to crisp the bacon because it just gets soggy again when you simmer it with the beans!
- Use tongs or a slotted spoon to remove the bacon and set it to drain on paper towels. Leave the bacon fat in the saucepan.
CUBAN BLACK BEANS RECIPE | MYRECIPES
From myrecipes.com
- Place dried beans in a Dutch oven, and cover with water 2 inches above beans. Soak 8 hours. Drain.
- Sauté onion, bell pepper, and garlic in hot oil in Dutch oven over medium-high heat until tender. Add beans, 2 quarts water, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Discard bay leaf. Serve over hot cooked rice; sprinkle with chopped green onions.
- * 3 (15-ounce) cans black beans, undrained, may be substituted for dried beans. Omit 2 quarts water, and reduce simmering time to 15 to 20 minutes.
CUBAN STYLE BLACK BEANS - SIMPLE VEGAN BLOG
From simpleveganblog.com
- Place 1/2 cup of the beans (86 g) in a blender. Add the water, cloves of garlic and chopped onion and blend until smooth.
- Bring it to a boil and then cook over medium heat for about 10 to 15 minutes. If the stew is too dry, add more water.
CUBAN BLACK BEANS RECIPE - THE HARVEST KITCHEN
From theharvestkitchen.com
- Pick over dried beans and discard broken pieces, stones and twigs. Rinse under cold running water.
- 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.
FRIJOLES NEGROS (CUBAN BLACK BEANS) - CURIOUS CUISINIERE
From curiouscuisiniere.com
- 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.
EASY RICE RECIPE - CUBAN BLACK BEANS AND BROWN RICE
From ezinearticles.com
EASY CUBAN-STYLE BLACK BEANS - FROM VALERIE'S KITCHEN
From fromvalerieskitchen.com
RECIPES WITH BLACK BEANS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CUBAN STYLE BLACK BEANS — FRESH & LAZY
From freshandlazy.com
EASY CUBAN BLACK BEANS - CHEF ZEE COOKS
From chefzeecooks.com
CUBAN-STYLE BLACK BEAN SOUP RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
EASY CUBAN BLACK BEANS RECIPE - SIMPLY SOUTHERN MOM
From simplysouthernmom.com
30 EASY BLACK BEAN RECIPES TRIED-AND-TRUE EVERYONE WILL LOVE!
From cookingchew.com
CUBAN BLACK BEAN SOUP RECIPE AUTHENTIC - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love