Cuban Style Black Beans With Bacon Recipes

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INSTANT POT® CUBAN-STYLE BLACK BEANS



Instant Pot® Cuban-Style Black Beans image

Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.

Provided by lutzflcat

Categories     Side Dish     Beans and Peas

Time 1h25m

Yield 8

Number Of Ingredients 15

3 slices bacon, chopped
½ cup chopped onion
3 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
3 cups water
3 cups chicken broth
1 pound dried black beans
¼ cup red wine vinegar
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon cumin
1 teaspoon oregano
1 bay leaf
salt and ground black pepper to taste
2 limes, cut into wedges, or to taste
¼ cup chopped cilantro, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
  • Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
  • Serve beans with a wedge of fresh lime and garnish with cilantro.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g

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

CUBAN BLACK BEANS



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

Steps:

  • 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



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)

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-STYLE BLACK BEANS



Cuban-Style Black Beans image

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

2 tablespoons olive oil
1 teaspoon minced garlic
1 (15.5 ounce) can black beans, drained
1 green bell pepper, chopped
½ sweet onion, chopped
½ (12 ounce) can light beer
1 tablespoon fresh chopped cilantro, for garnish

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

EMILIA'S CUBAN BLACK BEANS



Emilia's Cuban Black Beans image

My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, I found they all missed one very important ingredient for authenticity -- PORK! This recipe takes a while to cook, and I have also used a slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!

Provided by Coleman Bell

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 10

Number Of Ingredients 16

¼ pound bacon, chopped
2 achiote (annatto) seeds
1 yellow onion, diced
¼ teaspoon minced garlic, or to taste
½ cup chopped fresh parsley
¼ cup chopped cilantro
1 pound dried black beans, picked over and rinsed
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
kosher salt to taste
1 tablespoon ground black pepper
1 lime, juiced
2 bay leaves
½ cup large pimento-stuffed Spanish green olives, sliced
¼ cup chopped fresh cilantro
1 teaspoon chopped fresh parsley, or as desired

Steps:

  • In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
  • Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 31.1 g, Cholesterol 7.7 mg, Fat 7.2 g, Fiber 7.7 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 372.9 mg, Sugar 1.6 g

BLACK BEANS WITH BACON



Black Beans with Bacon image

The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!

Provided by Marlies Monika

Categories     Side Dish     Beans and Peas

Time 13h30m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package dry black beans
2 ½ quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
½ pound bacon strips, diced
1 tablespoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
  • Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
  • Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
  • Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 28.2 g, Cholesterol 25.7 mg, Fat 24.4 g, Fiber 6.7 g, Protein 13.1 g, SaturatedFat 6.8 g, Sodium 338.6 mg, Sugar 2.9 g

CUBAN STYLE BLACK BEANS WITH BACON



Cuban Style Black Beans With Bacon image

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

2 cups cooked black beans
1 large diced red onion
1 diced red jalapeno chile
1 greed diced jalapeno
1/2 yellow bell pepper, diced
2 diced carrots
7 garlic cloves, minced
1/2 bunch chopped cilantro
pepper
2 tablespoons balsamic vinegar
kosher salt
1 lemons, juice of or 1 lime, juice of
3 tablespoons sugar
1/2 teaspoon moroccan seasoning
1/4 lb chopped cooked bacon
2 tablespoons bacon drippings

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.

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