CUBAN BEANS
Provided by Guy Fieri
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender.
- In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown.
- When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.
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 GREEN BEANS
This dish is fast and easy and the addition of the lime juice is a delightful change for green beans-very refreshing! From 3 Guys from Miami. Enjoy!!!
Provided by Mrs.Jack
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, place the green beans in boiling, salted water. Cook, uncovered, until fully cooked, about 6 minutes. If you like your beans w/ a little crunch, cook 3-4 minutes.
- Remove from heat and drain.
- Sauté the onion in olive oil until the onions begin to get limp. Add garlic and ham or bacon and cook for 2 additional minutes.
- Remove from heat.
- Stir in fresh lime juice.
- Pour sauce over cooked green beans and toss to coat evenly. Season w/ salt pepper to taste.
- Sprinkle chopped fresh cilantro on top 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.
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
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