Best Cuban Black Bean Recipes
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Top Rated Cuban Black Bean Recipes
This recipe was contributed by The Better Bean Company.This recipe is a protein-packed vegan alternative to your typical pasta with meat sauce. Skip the beef and use beans instead to kick the fiber, and the flavor, up a notch!Click here to watch the video.
Cuban Black Beans
We have a thing for beans here, whether it's black beans, Puerto Rican kidney beans, Cuban navy beans with ham hocks, or even roasting a whole stuffed chicken with chorizo and beans -there's sure to be a recipe for everyone here!
How To Make This Cuban Black Beans Recipe &ndash Two Ways!
I will show you two ways to make black beans. You choose your own adventure here, depending on how much time you have.
To make Cuban black beans from scratch using dry beans (the long way)
- Soak the beans. You must soak them in a pot full of water overnight. If you&rsquore using a 12-ounce bag of black beans, you need 3 cups of water for soaking.
- Soften the beans. The next day, drain and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.
- Start with sofrito. After most of the water has been absorbed, you can start making the sofrito (garlic, green peppers, onion mixture). But careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them.
- Continue cooking with the rest of the ingredients. In a saucepan, add the sofrito, softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil and place the lid on top.
- Cook until silky perfection. Reduce to low heat and cook for 20 minutes until desired consistency. What you&rsquore looking for is a thick and creamy consistency.
To make black beans using canned beans (the quick way)
- Start cooking with sofrito. In a skillet, sauté green pepper, onions, and garlic (sofrito) at medium heat for 5 minutes until softened.
- Add the remaining ingredients. In a saucepan, add the canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil. Cover.
- Cook until silky perfection. Reduce to low heat and cook for 20 minutes until desired consistency. What you&rsquore looking for is thick and creamy. And that&rsquos all folks!
- 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
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.
How to Make Frijoles Negros
- 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 Recipe
Cuban black beans are one of the iconic dishes of Cuban cuisine. Whether your main course is roast pork, cubed steak (palomilla), baked chicken, or picadillo (hash), more than likely it will be served with black beans and rice. Black beans cooked Cuban-style are unique and it makes eating your meal that more special.
Here is a recipe on how to make Cuban Black Beans for a group of 4 people.
Cooking the beans:
If using regular beans (not from a can) then soak them for 3 hours
Boil the beans in the water with the bay leaf for approximately 1 ½ hour or until they are soft
Making the sofrito, which will add a distinctive flavor to the beans:
3 ounces of streaked pork lard, cut into 4 pieces
2 leaves of fresh oregano or ½ teaspoon dried oregano
½ small green pepper cut into strips
Heat 5 tablespoons of the oil in a pan and fry the lard pieces until golden
Crush the oregano with the garlic into a paste using a mortar
Add this mixture into a pan and fry it for a minute
Add the onion and pepper and stir fry it for 3-4 minutes
Add 2 tablespoons of beans to the mixture and cook them for a few minutes
Mash them with a wooden pestle so that they will thicken the stew
Add sofrito to the pan of softened beans
Season with salt, a teaspoon of sugar, vinegar, and a tablespoon of olive oil
Quick Black Beans and Rice Recipe
The express train to beautiful black beans and rice in a quick and easy recipe!
1 large onion
1 large green pepper
3 cloves garlic, peeled, crushed, and chopped
3 tablespoons mojo criollo sauce or 3 tablespoons vinegar
Olive oil for frying
3 (16-ounce) cans plain, unseasoned black beans
1 bay leaf
3 teaspoons ground cumin (more or less to taste)
Salt and pepper to taste
Make a sofrito by chopping onion and green pepper. Sauté onions and green pepper in olive oil until onions are translucent.
Add crushed and chopped garlic and sauté another minute or so. Take about one cup of beans and mash them to make a chunky paste.
Add this paste, the canned beans and the sofrito to a sauce pan. Add bay leaf and let simmer on low heat for about 20 minutes.
Add cumin and salt and pepper to taste. Remove bay leaf. Serve over rice.
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- 1 pound dried black beans (about 2 1/3 cups)
- 3 cups unsalted chicken stock
- 2 cups water
- 1 large white onion, quartered through root
- 1 large green bell pepper, quartered
- 1 bay leaf
- 3 tablespoons canola oil
- 1 large red bell pepper, finely chopped
- 3 tablespoons minced garlic (about 9 garlic cloves)
- 1 tablespoon ground cumin
- 2 tablespoons unsalted tomato paste
- ½ cup chopped fresh cilantro
- 2 teaspoons kosher salt
Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.
Multicooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.
You'll Love This Traditional Cuban Black Bean Dish
Every Thanksgiving, Mindy Fewless and her 30 family members gather in Lakeland, Florida, infusing their Cuban roots into a flavorful holiday spread. For more of Fewless' family recipes, check out this garlicky yuca dish, a refreshing mojito, and Abuela's flan.
large green pepper, chopped
cup chopped yellow onion (about 1 medium onion)
large garlic cloves, minced
1. In a large, heavy-bottomed pot, add beans and cover with water. Soak overnight (or at least 12 hours).
2. When you&rsquore ready to cook, drain beans and add 5 cups water and half the green pepper to pot.
3. Bring to a boil over high heat, then reduce heat, cover, and simmer for 60 minutes, stirring frequently. If beans absorb most of the liquid, add water (1 cup at a time) to keep them simmering.
4. Meanwhile, in a medium skillet, warm oil over medium-low heat. Add remaining pepper, onion, and garlic and sauté until vegetables are soft and translucent. Remove from heat.
5. When beans are finished simmering, transfer a slotted ladle full (no liquid) to skillet. Using a wooden spoon or a meat mallet, mash beans into onion mixture. Stir to combine.
6. Add skillet contents and 2 cups water into pot of beans and stir. Cover and simmer for 60 more minutes.
7. Add 3 more cups water, oregano, salt, pepper, sugar, cumin, and vinegar to pot and stir. Cover and simmer for 30 minutes, stirring occasionally.
- 1 pound black beans
- 6 cups of water
- 2 cups Mahatma Long-Grain Rice
- 5 strips of bacon, cut into pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, chopped
- 3-4 garlic cloves, minced
- ¾ tsp ground cumin
- ½ tsp ground oregano
- 2 bay leaves
- 4 cups black water from cooking the beans
- salt & pepper to taste
- cilantro bunch, chopped for garnish
This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste.
Now it&rsquos time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.