Latin Black Beans Habichuelas Negras Recipes

Steps:

• Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 cups water. (Usually the beans are covered by at least 1-inch of water. The more "wet" you like your beans, the more water you should add). Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.
• 8 servings about 3/4 cups each.
• .

Steps:

• In a large skillet, heat the oil over medium heat.
• Add in the shallot and celery; saute for 5-7 minutes until they are tender
• Meanwhile, start the rice; cook according to package directions.
• Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
• Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
• Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired.
• Omit or reduce the brown sugar if you want the dish to be less sweet.

Steps:

• Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
• Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
• When it starts to boil reduce heat to the lowest possible and cover with a lid.
• After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

Steps:

• Soak beans in enough water to cover overnight.
• Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
• Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
• Cook beans on high heat until they come up to a boil.
• Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
• Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
• Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
• After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
• When beans are done, garnish with 1/4 cup chopped cilantro.

Steps:

• In a medium sized saucepan, heat oil over Med/Hi heat.
• add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
• add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
• stir it all up and increase heat to High.
• once boiling, lower heat to simmer for about 30 minutes.
• add cap of vinegar and stir up
• serve over rice
• enjoy!