Vegetarian Cuban Black Beans Recipes

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BASIC VEGETARIAN BLACK BEANS AND RICE



Basic Vegetarian Black Beans and Rice image

Cuban black beans and rice is a healthy vegan side that's a cinch to prepare. Popular in the Caribbean, you can spice up the basic recipe with peppers and hot sauce.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner     Lunch

Time 10m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
3/4 cups finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15-ounce) can black beans, drained, liquid reserved
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons apple cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked white rice, or brown rice
Lime wedges, for optional garnish

Steps:

  • Gather the ingredients.
  • In a large skillet, heat the olive oil .
  • Cook onion and green pepper until crisp-tender.
  • Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.
  • Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.
  • Serve black beans over rice. Garnish with a lime wedge (optional).

Nutrition Facts : Calories 215 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 892 mg, Sugar 4 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

VEGETARIAN CUBAN BLACK BEANS



Vegetarian Cuban Black Beans image

Provided by Food Network

Categories     side-dish

Time 13h50m

Yield 4 servings

Number Of Ingredients 18

2 1/2 cups dried black beans
Fail-Proof Brown Rice, recipe follows
9 cups water, plus more for soaking beans
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
1 1/2 cups seeded, chopped green bell pepper
3 tablespoons minced garlic or pickled garlic
Kosher salt and freshly cracked black pepper
1 teaspoon oregano, dried
1 teaspoon ground cumin
1 bay leaf
2 tablespoons distilled white vinegar
3/4 dry Spanish wine
1 1/2 cups brown rice
1 egg white, beaten
3 cups water
1/2 chicken bouillon cube
Olive oil

Steps:

  • Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
  • In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender.
  • In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.)
  • Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
  • Preheat the oven to 350 degrees F.
  • In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl.
  • Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
  • Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve.

CUBAN BLACK BEANS AND RICE - VEGAN



Cuban Black Beans and Rice - Vegan image

My whole family loves this meal. Mix the leftovers together and use as a filling for fried burritos. Just place a scoop of warmed, mixed beans and rice in the middle of a large tortilla, sprinkle a handle of Daiya Cheddar Shreds (vegan) on the "flap" of the burrito. Roll it up so that the part with the cheese is the last section to be rolled. Then put that side down on a grill-pan covered in vegetable oil, so the heat seals the seam shut by heating the cheese. Turn burrito over so that all sides get crisp and brown.

Provided by KissKiss

Categories     White Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 tablespoons vegetable oil
2 (15 ounce) cans black beans, undrained
1 large onion, chopped
1 extra large green pepper, chopped
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1 1/2 tablespoons red wine vinegar
2 cups rice
2 cups water
2 teaspoons salt
2 teaspoons Earth Balance natural buttery spread
2 limes, squeezed of juice (reserve)

Steps:

  • Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
  • Add 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. Stir in the vinegar just before serving.
  • In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
  • Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.

Nutrition Facts : Calories 434.9, Fat 5.7, SaturatedFat 0.9, Sodium 1170.3, Carbohydrate 82.2, Fiber 11.3, Sugar 1.9, Protein 14.2

SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP



Smokey Vegetarian Cuban Black Bean Soup image

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

Provided by MSTRECKE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 9h40m

Yield 8

Number Of Ingredients 19

1 pound dried black beans
¼ cup vegetable oil
1 large yellow onion, finely chopped
1 tablespoon smoked paprika
2 teaspoons cumin seeds
1 red bell pepper, diced
1 green bell pepper, diced
8 cloves garlic, minced
2 teaspoons dried Mexican oregano, crushed between your fingers
2 bay leaves
6 cups vegetable stock
1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
2 tablespoons dark rum
1 jalapeño pepper, seeded and chopped
2 cups water
1 ½ teaspoons salt
salt and freshly ground black pepper to taste
½ cup sliced hard-boiled eggs
½ cup finely chopped red onion

Steps:

  • Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
  • Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
  • Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
  • Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
  • Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 47.5 g, Cholesterol 36 mg, Fat 10.2 g, Fiber 11.4 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 883.8 mg, Sugar 5.8 g

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