QUICK CUBAN BLACK BEANS
A quick easy recipe for creamy, flavorful, highly nutritious Cuban Black Beans. Makes A fantastic side dish with Cuban, Mexican and Latin American cuisine. For a complete meal serve the beans with rice and assorted garnishes.
Provided by Lisa
Categories main dish or side dish
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large heavy saucepan over medium-high heat. Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes. Add bell pepper and onion. Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin.
- Add 1 can of beans with their liquid to the pot. Use a potato masher or the back of a fork to gently mash the beans. Add the other two cans of beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
- Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
- Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.
Nutrition Facts : Calories 317 calories, Sugar 2.9 g, Sodium 1330.5 mg, Fat 10.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 15.8 g, Protein 16 g, Cholesterol 12.3 mg
QUICK CUBAN STYLE BLACK BEANS
Turning a couple of cans of plain black beans into quick Cuban style black beans is easy. Black beans (frijoles negros, in Spanish) are a staple in Cuban cuisine. But forget hours of soaking and cooking the beans, with this short-cut recipe we start with cooked black beans and add in Cuban-style seasoning.
Provided by Elizabeth
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add the black beans with the liquid (do not drain) to a saucepan.
- Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
- Cover the saucepan and bring the black beans to a simmer over medium heat.
- When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
- Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
- Serve the beans with white rice and garnish with chopped parsley, if desired.
Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 642 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
QUICK CUBAN STYLE BLACK BEANS
These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.
Provided by Gina
Categories Side Dish
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 114 kcal, Carbohydrate 20 g, Protein 7 g, Fat 3 g, Fiber 6 g
QUICK CUBAN BLACK BEANS
Provided by Coco and Ash
Number Of Ingredients 12
Steps:
- Add both cans of beans (NOT drained or rinsed) and the 1/2 cup of water to a saucepan and heat over medium/low heat.
- While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
- Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about 1/2 cup of beans but it doesn't need to be exact at all)
- Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible.
- Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
- Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!
QUICK CUBAN BLACK BEANS
In a hurry? These beans will be done in 30 minutes. They will taste as if you been cooking them all day. When you don't have time to make the classic Cuban Black beans which take about four to six hours. Here is my recipe made with canned black beans. I prefected it one afternoon when in a pinch for time. They tasted almost as...
Provided by Juliann Esquivel
Categories Other Side Dishes
Time 30m
Number Of Ingredients 17
Steps:
- 1. We will make a Sofrito first. It is made in almost all of Spanish,Cuban or Puerto Rican cooking. Heat oil in a deep pot. Add onion, green pepper, garlic, and olives saute about 5 minutes until onion and green peppers are limp.
- 2. Next to your sofrito add vinegar, wine, sugar, bay leaf, oregano, cumin, salt, black pepper and adobe seasoning. Stir well and continue to cook five more minutes.
- 3. Next open cans of black beans and add to the sofrito with 1/2 cup water. Cover and Simmer for five more minutes on medium flame. Serve on top of white rice with strips of red pimentos prppers on top of beans as a garnish. You may adjust easonings to your taste salt and pepper before serving. "Buen Provecho" Enjoy
- 4. The above picture shows my wings from another recipe that I have posted. The picture is just an example of how you can serve your black beans usually on top of white rice. Enjoy
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-STYLE BLACK BEANS
This recipe is very close to another posted here, with a few exceptions. I love the black beans and rice I get when we eat at the local Cuban restaurant. This sounds to be pretty close.
Provided by SkinnyMinnie
Categories Black Beans
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 496, Fat 11.3, SaturatedFat 3.6, Cholesterol 74.3, Sodium 292.7, Carbohydrate 56.2, Fiber 12.3, Sugar 5, Protein 42.4
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