Quick Cuban Style Black Beans Recipes

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.

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.

Steps:

• Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
• In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
• Add the chopped tomatoes and cook another 10 minutes.
• Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
• Garnish with green onions and serve.

Steps:

• Heat oven to 350°F.
• Mix all ingredients except rice in a 2 qt casserole.
• Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
• Serve over rice.