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.
PACIFIC CUBAN BLACK BEANS AND RICE
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
Provided by Fancy Nancy
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g
CUBAN BLACK BEANS
This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.
Provided by Engrossed
Categories Black Beans
Time 2h42m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Wash beans.
- In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
- **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
- Cook until soft about 45 minutes.
- Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
- Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
- Add dry seasonings to the pot.
- Cover and boil 1 hour.
- Add vinegar and wine.
- Cover and simmer 1 hour.
- If broth is too watery, uncover and cook until it thickens.
- Just before serving stir in the olive oil.
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
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 BEAN PATTIES
This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together.
Provided by Whats Cooking
Categories Black Beans
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set aside 1/2 cup of the beans.
- Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
- Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
- Add bean puree to slightly mashed beans in a bowl, and stir until combined.
- Add cheese and onion, combine well.
- Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
- Place cornmeal on a plate or in a shallow dish.
- Dredge each patty in cornmeal until thoroughly but thinly covered.
- Heat a non-stick pan over medium heat. Coat with cooking spray.
- Add patties and cook for approximately 4 minutes on each side or until browned.
- Carefully move onto plates with a spatula.
- Serve hot, with sour cream and rice.
YUCCA BLACK BEAN FRITTERS / CRUNCH PATTIES
I had a plain yucca dish (it had onions that I picked off, but was just yucca and butter; or it might've been corn oil) at a restaurant and took the leftovers home...they got a new life as Latin-inspired fritters with a can of black beans. I threw this together at the last minute to use up the leftovers before they went bad. Next time I make this (with fresh yucca too) I want to add some chopped garlic, I did this a second time with Recipe #389616 because the first batch was pretty bland. Makes about 15-20 yo-yo sized fritters.
Provided by the80srule
Categories Lunch/Snacks
Time 35m
Yield 15 fritters, 15 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the yucca. Cut into pieces.
- Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
- Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
- Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
- Add the spices, and butter or oil and pulse again until melded.
- If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
- With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
- Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
- Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
- Fry the patties in the oil, about 2-3 minutes on each side.
- Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.3, Cholesterol 4.1, Sodium 52.1, Carbohydrate 14, Fiber 2.2, Sugar 0.3, Protein 2.5
TA'MIYYAH - MIDDLE EASTERN BROAD BEAN / FAVA BEAN PATTIES
This is a recipe for the very traditional breakfast or snack dish of patties made from seasoned broad beans. The recipe is easy & will make you some seriously delicious vegetarian treats! Time to make doesn't include resting time.
Provided by Um Safia
Categories Breakfast
Time 50m
Yield 30 patties, 10 serving(s)
Number Of Ingredients 11
Steps:
- Drain & rinse soaked or tinned beans. Remove skins.
- Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above.
- Let mixture rest for 30 minutes.
- With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Place on a tray and leave at room temperature for 20 minutes.
- Heat oil to 180C or until a cube of bread turns golden in 1 minute. Fry the Ta'miyyah a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels.
- Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.
Nutrition Facts : Calories 42.4, Fat 0.2, Sodium 615, Carbohydrate 7.7, Fiber 2.3, Sugar 0.3, Protein 3.1
CUBAN BLACK BEANS (FRIJOLES NEGROS)
This is my favorite recipe, shown to me by my mother, and shown to her by her mother and so on. It is amazing! Make sure to follow instructions perfectly so the beans do not come out salty. The secret is the teaspoon of sugar. Serve with white rice.
Provided by mtndew2034
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.3 g, Fat 10.9 g, Fiber 15.9 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2396.4 mg, Sugar 3 g
CUBAN BLACK BEANS
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas with Black-Bean Puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Yield Makes 7 cups
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
- Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.
Nutrition Facts : Calories 254 g, Fat 2 g, Fiber 7 g, Protein 13 g
CUBAN BLACK BEAN PATTIES WITH PINEAPPLE RICE
Make and share this Cuban Black Bean Patties With Pineapple Rice recipe from Food.com.
Provided by dicentra
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
- Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
- To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
- Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
- Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
- Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
- Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
Nutrition Facts : Calories 346.2, Fat 8.9, SaturatedFat 5.2, Cholesterol 23.5, Sodium 793, Carbohydrate 52.6, Fiber 9.9, Sugar 4.3, Protein 14.8
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CUBAN BLACK BEANS RECIPE - ALEX GARCIA | FOOD & WINE
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5/5 (21)Category Black Bean
- Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.
- When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.
CUBAN BLACK BEAN PATTIES WITH PINEAPPLE RICE
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4/5 (23)Calories 294 per servingServings 4
- To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
- To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
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