CARIBBEAN BLACK BEANS
Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.
Provided by CheCheCherie
Categories Black Beans
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onions and garlic in olive oil until barely soft.
- Add the spices and sauté until very soft.
- Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
- Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
- Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!
Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5
CROCK POT CARIBBEAN-STYLE BLACK BEANS
Easy recipe for a weeknight meal. Throw everything in crock pot in the morning and your meal's ready when you arrive home from work or school. Serve with hot cooked rice; tossed salad on the side. Source unknown. Vegetarian friendly! *Update* February 2009: I used this recipe: Recipe #100408 to replace the ham.
Provided by COOKGIRl
Categories One Dish Meal
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients except for water in crock pot.
- Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
- Serve hot with rice.
CARIBBEAN-STYLE BLACK BEANS WITH RUM
This is still really good even without the rum, but better with it! you can reduce the rum to 1/4 cup or increase it to 1/2 cup if desired! Use a dry smoked sausage for this, chorizo would work fine, although I have only made this using smoked sausage, I imagine that thick-sliced bacon could replace the smoked sausage. Adjust the Tabasco sauce to suit taste.
Provided by Kittencalrecipezazz
Categories Black Beans
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
- Crumble the cooked sausage into pieces; set aside.
- Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
- Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
- Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 490.9, Fat 10.9, SaturatedFat 3.7, Cholesterol 20.4, Sodium 861.2, Carbohydrate 72.6, Fiber 14.2, Sugar 26.4, Protein 21.5
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CARIBBEAN-STYLE BEANS AND RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.
VEGETARIAN CUBAN BLACK BEANS
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.
CARIBBEAN BAKED BEANS
I clipped this recipe from the Wednesday, May 26th, 2004 edition of the Arizona Republic. This recipe is great because it uses black beans and is a fancy twist on traditional baked beans. Some may even call it "fusion cuisine". This dish can be mixed up, covered, and refrigerated up to 2 days before baking. I think this would be very good with seafood or chicken. This recipe is 3 points per serving. Ya Mon!
Provided by Amber of AZ
Categories Black Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a 2 quart shallow casserole dish.
- Bake at 375 degrees, uncovered until dish is heated through.
- (About 25 minutes).
Nutrition Facts : Calories 206.5, Fat 0.6, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 42.7, Fiber 9.4, Sugar 17.4, Protein 9.4
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
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
CARIBBEAN BLACK BEAN SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 1h15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
- Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 9 grams, Protein 74 grams, SaturatedFat 10 grams, Sodium 2316 milligrams, Sugar 2 grams, TransFat 0 grams
CARIBBEAN BLACK BEANS WITH RICE
Add something citrusy to your family's dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
- In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
Nutrition Facts : Calories 450, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 14 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 12 g, TransFat 0 g
SPICY CARIBBEAN BLACK BEANS AND RICE
I love beans and rice --the carb lover coming out in me. Good as a main dish or side dish. This is a good one adapted from Cooking Light. Serving size: 1 3/4 c., 325 calories, 2.3 g fat, 62.2 g carb, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a big saucepan over medium heat.
- Add the onion, carrot, and garlic; saute/stir for 10 minutes.
- Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
- Discard the bay leaves.
BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
CARIBBEAN WHITE BEANS
A wonderful combination of Caribbean ingredients turn into a very flavorful meal! Pour the beans over white rice or have as a soup. Great with breaded thin steaks. I get requests for this meal from all my family, friends, and coworkers.
Provided by RIDGERAT
Categories Side Dish Beans and Peas
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
- Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 19.3 g, Cholesterol 0.1 mg, Fat 2.6 g, Fiber 4.4 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 483.4 mg, Sugar 2.2 g
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