FRIJOLES BLANCOS CUBANOS
A continuación, presentamos una de las mejores recetas de frijoles blancos al estilo cubano, que gracias a la combinación de carne de cerdo, chorizo y diversas verduras, está llena de una rica consistencia cremosa y muy apetitoza. Sin mas te invito a que continúes leyendo la receta y aprendas a prepararla en unos sencillos pasos. Información y nutrición Receta: Frijoles Platos: 7 personas Preparación: 2 Horas 25 Min Cocción: 51 Min Calorías: 189 kcal Ingredientes 500 gramos de frijoles blancos. 250 gramos de lomo de puerco trozada. 2 cucharadas de manteca de puerco. 3 chorizos españoles cortados en rodajas. 1 pimiento rojo finamente picado. 1 cebolla finamente picada. 5 dientes de ajo machacados. 300 gramos de calabaza cortada en trozos grandes. 3 papas medianas peladas y cortadas en cubos. Sal y pimienta al gusto. 1 cucharadita de comino molido. Como preparar esta receta Comienza lavando bien los frijoles, remueve toda impureza y luego remojar por al menos 3 horas en agua. Pasado el tiempo escurrimos el agua de remojo y cambiamos por uno limpio, solo que esta vez llevamos a cocción junto a la carne troceada, sazonamos con sal y dejamos que se cocine por hora y media aproximadamente. Cuando los frijoles y la carne estén suaves, en una sarten añadimos la manteca y salteamos los chorizos por 2 minutos, luego añadimos la cebolla, el pimiento y el comino, dejamos cocinar otros 5 minutos, mover un poco para evitar que se peguen. Seguidamente agregamos los ajos, sofreímos por 2 minutos y retiramos del fuego. Reservamos. Incorporamos el sofrito a la olla con los frijoles y la carne conjuntamente con la calabaza, las papas, revolvemos para integrar todos los sabores y dejamos cocinar por 15 minutos hasta que la papa y la calabaza estén tiernas, por ultimo salpimentamos al gusto y retiramos del fuego. Servimos nuestros ricos frijoles blancos cubanos después de dejarlos reposar unos minutos acompañados de arroz blanco. Consejos Remoja los frijoles durante toda la noche si quieres que se ablanden en un menor tiempo. Agrega una hoja de laurel al momento de cocinar los frijoles y retírasela antes de agrega la calabaza y las papas.
Provided by James Aguilar L.
Categories Frijoles blancos cubanos
Number Of Ingredients 1
Steps:
- Comienza lavando bien los frijoles, remueve toda impureza y luego remojar por al menos 3 horas en agua. Pasado el tiempo escurrimos el agua de remojo y cambiamos por uno limpio, solo que esta vez llevamos a cocción junto a la carne troceada, sazonamos con sal y dejamos que se cocine por hora y media aproximadamente. Cuando los frijoles y la carne estén suaves, en una sarten añadimos la manteca y salteamos los chorizos por 2 minutos, luego añadimos la cebolla, el pimiento y el comino, dejamos cocinar otros 5 minutos, mover un poco para evitar que se peguen. Seguidamente agregamos los ajos, sofreímos por 2 minutos y retiramos del fuego. Reservamos. Incorporamos el sofrito a la olla con los frijoles y la carne conjuntamente con la calabaza, las papas, revolvemos para integrar todos los sabores y dejamos cocinar por 15 minutos hasta que la papa y la calabaza estén tiernas, por ultimo salpimentamos al gusto y retiramos del fuego. Servimos nuestros ricos frijoles blancos cubanos después de dejarlos reposar unos minutos acompañados de arroz blanco.
Nutrition Facts : Calories 189
FRIJOLES NEGROS (CUBAN BLACK BEANS)
Make and share this Frijoles Negros (Cuban Black Beans) recipe from Food.com.
Provided by Carol Bullock
Categories Black Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion and pepper in a little oil.
- Add the garlic and saute a little.
- Introduce a little of the bean liquid until all previous ingredients are soft.
- Add the beans with the remaining liquid.
- Add spices and simmer about 30 minutes.
- Add the vinegar just before serving.
- These are quite good when served over a bed of rice seasoned with just lime.
Nutrition Facts : Calories 106.2, Fat 0.5, SaturatedFat 0.1, Sodium 196.9, Carbohydrate 19.7, Fiber 6.7, Sugar 1.3, Protein 6.6
CUBAN BLACK BEANS (FRIJOLES NEGROS)
This is my favorite recipe, shown to me by my mother, and shown to her by her mother and so on. It is amazing! Make sure to follow instructions perfectly so the beans do not come out salty. The secret is the teaspoon of sugar. Serve with white rice.
Provided by mtndew2034
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
- Remove lid and adjust seasoning.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.3 g, Fat 10.9 g, Fiber 15.9 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2396.4 mg, Sugar 3 g
CUBANOS FRIJOLES
Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
Provided by William C Smith
Categories Caribbean Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
- While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 57.8 g, Cholesterol 72.4 mg, Fat 26.6 g, Fiber 10.1 g, Protein 24.6 g, SaturatedFat 9.8 g, Sodium 1013.6 mg, Sugar 0.9 g
ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS
Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.
Provided by Chef Chessie
Categories Black Beans
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash beans and let them soak in water and half of the green pepper over night at room temperature.
- Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
- Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
- Add 1 cup of the coked beans to pan and mash well.
- Return entire mixture to pot with beans.
- Add salt, pepper, oregano, bay leaf, and sugar.
- Cover and return to boil.
- Simmer for 1 hour longer.
- Add vinegar and dry wine, cover and simmer for one hour longer.
- If beans are still too wet after this time, cook uncovered until they thicken.
- Remove bay leaf and top with olive oil prior to serving.
MIMA'S CUBAN BLACK BEANS ( FRIJOLES NEGROS CUBANOS DE MIMA)
This is one of my favorite Black Bean dishes. My mother-in-law taught me how to make these beans when I first got married. Thank you Yoli, You have been an inspiration and my teacher of all I know about Cuban Cuisine. I have named this recipe after her. We call her Mima, a term of endearment. She is an incredible cook. Gracias Mima
Provided by Juliann Esquivel @Juliann
Categories Other Side Dishes
Number Of Ingredients 17
Steps:
- Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
- While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour. After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
- I will post a picture this weekend of the finished beans.
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