Cuban Style Black Beans Recipes

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 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.

INSTANT POT® CUBAN-STYLE BLACK BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
• Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
• Serve beans with a wedge of fresh lime and garnish with cilantro.

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.

CUBAN BLACK BEANS (FRIJOLES NEGROS)

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.

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.

CUBAN-STYLE BLACK BEANS

Steps:

• Place the black beans and the 4 cups of water in a large stockpot.
• Cover and let boil for 2 minute.
• Turn off the heat and let stand, covered, for 1 hour.
• Remove the lid, and add the rest of the ingredients, EXCEPT the vinegar, salt and pepper. There should be enough liquid (chicken stock and water) to just cover the beans. If needed add more of either liquid to cover.
• Cover and simmer until the beans are tender, about 2 hours.
• Take out the hocks and remove the meat from the bones and fat.
• Return the meat to the pot; discard fat and bones.
• Add the vinegar, salt and pepper.
• Simmer long enough to heat the vinegar throught the beans.
• Serve over white rice.

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.