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.
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
This recipe makes a delicious side dish when paired with yellow rice.
Provided by Catherine McCann Shelton
Categories Side Dish Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium heat; cook the garlic in the oil 15 seconds. Stir in the onion and green pepper; cook and stir 10 minutes. Pour in the black beans and beer; simmer until thick, about 15 minutes; garnish with cilantro.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 15.1 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 283.5 mg, Sugar 0.9 g
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
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
CUBAN-STYLE BLACK BEANS
This recipe is very close to another posted here, with a few exceptions. I love the black beans and rice I get when we eat at the local Cuban restaurant. This sounds to be pretty close.
Provided by SkinnyMinnie
Categories Black Beans
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the black beans and the 4 cups of water in a large stockpot.
- Cover and let boil for 2 minute.
- Turn off the heat and let stand, covered, for 1 hour.
- Remove the lid, and add the rest of the ingredients, EXCEPT the vinegar, salt and pepper. There should be enough liquid (chicken stock and water) to just cover the beans. If needed add more of either liquid to cover.
- Cover and simmer until the beans are tender, about 2 hours.
- Take out the hocks and remove the meat from the bones and fat.
- Return the meat to the pot; discard fat and bones.
- Add the vinegar, salt and pepper.
- Simmer long enough to heat the vinegar throught the beans.
- Serve over white rice.
Nutrition Facts : Calories 496, Fat 11.3, SaturatedFat 3.6, Cholesterol 74.3, Sodium 292.7, Carbohydrate 56.2, Fiber 12.3, Sugar 5, Protein 42.4
CUBAN STYLE BLACK BEANS WITH BACON
I started experimenting with black beans awhile ago. I tried a bunch of Cuban recipes and although most were very good, I wanted the dish to look as good as it tasted. This dish combines complimentary flavors to the beans while adding tons of color. I usually serve this dish alongside rice. If you have time you can cook your own beans in a pressure cooker, but canned beans work fine too. If jalapenos are too spicy for you, you can substitute Anaheim peppers instead.
Provided by Ellixstraz
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat large saute pan and add bacon drippings. Throw in all veggies with the exception of the garlic and the beans. Cook until softened and onion is translucent to brown. Add the beans, your seasoning, lemon, vinegar, sugar and bacon. Add the cilantro and your garlic last. They key to this dish is tasting it often to make sure the flavoring is as desired. Serve immediately.
CUBAN MEAT LOAF (PULPETA) RECIPE - (1/5)
Provided by Francisco
Number Of Ingredients 1
Steps:
- See Dr. Pita
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CUBAN BLACK BEANS RECIPE | BON APPéTIT
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4.8/5 (46)Estimated Reading Time 7 minsServings 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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5/5 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.
CUBAN STYLE BLACK BEANS - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (3)Category Main DishCuisine CubanTotal Time 25 mins
- 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-STYLE BLACK BEANS RECIPE - ROMULO YANES | FOOD & WINE
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5/5 (2)Category Beans & Legumes, Black Beans
- 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.
- Place uncovered pressure cooker over medium heat. Stir in onion-bell pepper mixture; season with black pepper and remaining 2 teaspoons salt. Simmer until beans are cooked through, about 30 minutes. Drizzle with remaining 2 tablespoons oil.
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