Cuban Style Canned Black Beans Recipes

CUBAN-STYLE BLACK BEANS

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.

HOME CANNED CUBAN BLACK BEANS

Steps:

• Sort dry beans.
• Soak overnight in water.
• Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
• Saute onion, pepper,and garlic in olive oil until onion is glassy.
• Add remaining spices, salt and vinegar to the saute pot.
• Sterilize 8 pint Mason Jars.
• Add 1/4 cup of saute mixture to each jar.
• Chop Salt pork into small pieces, and divide into eight "piles".
• Put one "pile" of salt pork into each jar.
• Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
• Top off each jar with bean juice, leaving 3/4" headspace.
• Put of lids and process 1 hour 5 minutes at 10 psi.
• After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
• Remove and cool jars.
• Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

QUICK CUBAN BLACK BEANS

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.

CUBAN-STYLE BLACK BEANS

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.

QUICK CUBAN STYLE BLACK BEANS

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.

CUBAN BLACK BEANS II

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.

QUICK CUBAN BLACK BEANS

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!

20 MINUTE CUBAN STYLE BLACK BEANS

Steps:

• Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
• Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
• Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
• Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
• Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.

CUBAN BLACK BEANS AND RICE

Steps:

• 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.
• Rince rice in a strainer until the water comes out clear
• Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
• Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
• Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

FRIJOLES NEGROS RECIPE

Steps:

• 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.
• Add the rest of the ingredients to the pot with the beans including your sautéed mixture.
• 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.
• Stir well and allow to simmer for 5-7 minutes on low heat.
• Add a bit more olive oil right before serving.

CUBAN BLACK BEANS

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.

CUBAN BLACK BEANS I

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.

CUBAN STYLE BLACK BEANS WITH BACON

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.