CUBAN BLACK BEANS RECIPE
The traditional and perfect recipe for cooking a delicious black bean soup from the home, we tell you the step by step and everything you need to know to prepare it.
Provided by Dailis
Categories Soup
Time 55m
Yield 1 Recipient
Number Of Ingredients 13
Steps:
- 1 The first step is to clean and wash the beans well; we will leave them to soak since the previous night with sufficient water and bay leaf.
- 2 The following morning, we empty them into a pressure cooker together with the water and the bay leaf; we cook it from 30 to 45 minutes, until they get tender.
- 3 Meantime, we prepare the lightly Fried, for it, in a Frying pan place the oil and when it gets hot, we add mashed garlic, the onion and the pepper finely cut. Fry lightly over a low heat for some seconds
- 4 Once the beans tender, uncover the pressure cooker and extract one cup that we reserve to use it later.
- 5 We add the lightly Fried and continue Cooking without cover it, then we add the dry wine, the sugar, the salt to taste and the rest of the ingredients.
- 6 Finally, we take the cup we had preserve before and blend it well or crush until its turn as a puree that we will empty to the black beans soup to has a dense texture.
- 7 We stir it well, check the point of salt and remove from the flame.
- 8 It is serve with White rice, preferably accompany of fried plantain and roasted pork. How To Make Cuban BLACK BEANS ► Stew Recipe Prepare with me some delicious Cuban Black Beans that will make you show off to everyone as an expert @ in the kitchen. So if you want to learn how to make the best Cuban black beans recipe ...
Nutrition Facts :
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
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.
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 BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
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.
CUBAN BLACK BEANS
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
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 BLACK BEANS II
A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.
Provided by momtoellis
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 9h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 44 g, Fat 7.8 g, Fiber 10.5 g, Protein 13.8 g, SaturatedFat 1.2 g, Sodium 760.3 mg, Sugar 5.9 g
HOME CANNED CUBAN BLACK BEANS
This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think.
Provided by gahboo
Categories Black Beans
Time 2h
Yield 8 pints
Number Of Ingredients 9
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 BEANS
This hearty side dish starts with sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.-Nena Linares, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours., Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.
Nutrition Facts : Calories 312 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 11g protein.
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
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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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