BLACK BEANS WITH SHRIMP
One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988
Provided by JackieOhNo
Categories Black Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large heavy skillet over medium-high heat.
- Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
- Simmer covered 5 minutes.
- Gently stir in shrimp and cook just until pink, 2-3 minutes.
- Stir in beans and coriander and heat through.
- Serve hot or at room temperature, topped with a dollop of sour cream.
Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6
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 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
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
CUBAN-STYLE MOJO SHRIMP
Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.
Provided by Bibi
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
- Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
- Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
- Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
- Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 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 BLACK BEANS
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
Steps:
- 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-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
Barbecue gets along with any bean cooked with a little onion and garlic, including black beans. Cuban Black Beans with a touch of sherry are especially well suited for Cuban Fingers (page 176) with Ultimate Cheater Pork Loin (page 80). Serve the beans over rice or add some water or broth and turn them into a soup dressed with fresh parsley, chopped onion, chopped hard-cooked egg, and a dollop of yogurt or sour cream.
Yield makes 8 servings
Number Of Ingredients 7
Steps:
- RINSE and soak the beans according to the package directions.
- HEAT the oil in a large skillet over medium-high heat. Add the onion and celery and cook until tender, about 10 minutes. Stir in the garlic and cook for an additional 2 minutes.
- DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally, and add water as necessary.
- STIR in the sherry and season with salt to taste.
More about "cuban style black beans recipes recipe for shrimp"
CUBAN BLACK BEANS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (55)Estimated Reading Time 6 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.
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.
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