Best Cuban Black Beans And Rice Recipes

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CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

Provided by carole in orlando

Categories     Rice

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

Steps:

  • In a large stockpot cover beans with water and boil for 2 minutes.
  • Remove from heat and let stand for one hour.
  • Drain water and cover with fresh water (6 cups).
  • In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
  • Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
  • Reduce heat to simmer covered for 2 hours, until beans are tender.
  • Add more water if necessary.
  • At the last minute add the red wine vinegar, just before serving.
  • Serve with 2 cups of cooked rice.
  • Top with chopped green onions, chopped hard boiled eggs or sour cream.

Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

Cuban rice with black beans.

Provided by jean

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

Steps:

  • Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
  • Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g

PACIFIC CUBAN BLACK BEANS AND RICE



Pacific Cuban Black Beans and Rice image

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

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes

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 VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS



Cuban Via Miami Feast: Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans image

Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle
2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced
3 cups chicken stock, divided
1 tablespoon plus 2 teaspoons ground cumin, divided
3 tablespoons fresh thyme, 5 or 6 sprigs, chopped
1 1/2 cups white rice
1 (14-ounce) can black beans
2 pounds flank steak
2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)
1 lime
3 green plantains (they like green bananas and are available in produce department)
Waxed paper
1 small green bell pepper, seeded and finely chopped
4 cloves garlic, cracked away from skin and finely chopped
1 pound small shrimp, peeled, deveined and coarsely chopped
Salt and pepper
1 lemon
1 (8-ounce) can tomato sauce
3 tablespoons finely chopped parsley leaves
Hot sauce (recommended: Tabasco)

Steps:

  • Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
  • Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
  • Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
  • Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
  • While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
  • Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE



Gatorbek's Cuban Pork, Black Beans, and Yellow Rice image

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

Provided by Gatorbek

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 (15 1/2 ounce) cans black beans, NOT drained
1/4 cup white onion, finely diced
2 teaspoons cumin
2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
2 fresh garlic cloves, minced
1 tablespoon fresh lime juice
1 lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
3 tablespoons olive oil
1/4 cup flour
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 (16 ounce) package yellow rice (I prefer Vigo)

Steps:

  • Prepare yellow rice according to package directions.
  • To prepare the black beans, combine the first seven ingredients in a medium saucepan.
  • Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
  • Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
  • Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
  • Add pork to bag and shake vigorously to coat.
  • Remove pork from bag and add to hot oil.
  • Brown on all sides, stirring until done.
  • Remove pork to a plate and turn off heat to skillet.
  • Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
  • To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
  • Top with pork and garnish with lime wedge and sprig of cilantro.
  • Serve with crusty bread.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE



Cuban Black Beans and Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

Steps:

  • Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
  • In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
  • Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
  • Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
  • 1 1/2 tablespoons butter
  • 1 tablespoon cumin seeds
  • 3 cups uncooked basmati rice
  • 2 small limes, juiced
  • 6 cups cold water
  • 2 teaspoons salt
  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)



ARROZ CONGRI (CUBAN RICE AND BLACK BEANS) image

Categories     Bean

Yield 5 servings

Number Of Ingredients 12

2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

Steps:

  • In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

CUBAN STEAK WITH BLACK BEANS AND RICE



Cuban Steak with Black Beans and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 cloves garlic, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Juice of 1 lime, plus wedges for serving
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 15-ounce can black beans, undrained
1 cup converted long-grain white rice
2 bell peppers (red, orange and/or yellow), thinly sliced into rings
1 white onion, thinly sliced and separated into rings
1/2 cup pimento-stuffed green olives

Steps:

  • Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
  • Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
  • Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
  • Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD



CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD image

Categories     Soup/Stew     Bean     Vegetarian     High Fiber     Wheat/Gluten-Free     Dinner     Winter

Yield 6-8 servings

Number Of Ingredients 20

1 lb dried black beans
Water for soaking
1 cup chopped onions
1 tablespoon butter or coconut oil
4 cups beef broth
2 bay leaves
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1 teaspoon salt, preferably Himalayan
1 dried whole red pepper or 1/8 teaspoon cayenne pepper, as desired
3 cups uncooked brown rice
5 1/2 cups water
1 1/2 teaspoons salt, preferably Himalayan
1 cup chopped green pepper
1/3 cup dark rum
4 oranges, peeled and diced
4 apples, cored and diced
3 bananas, sliced
Kiwi, pomegranate, berries, pears, pineapple, or other fruits as desired to make a pretty fresh fruit salad.
Sour cream

Steps:

  • 1. Sort, wash and soak beans; drain and rinse beans. 2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. 3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes. 4. After rice has been started, make the fruit salad in a large bowl. 5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes. 6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.

CUBAN-STYLE MEATBALLS WITH BLACK BEANS AND RICE



Cuban-Style Meatballs with Black Beans and Rice image

Another keeper said my family. I found this in a cook book awhile back called Three Guys. The black beans and rice are the perfect compliment. You can also serve with plain white rice if you prefer. Add some bread on the side and you have an authentic Cuban dinner.

Provided by Christine Schnepp

Categories     Beef

Time 45m

Number Of Ingredients 24

2 lbs lean ground beef
2 eggs
1 cup of crushed crackers
1/2 cup of finely diced onion
1/3 cup milk
2 tsp. dry mustard
2 1/2 tbsp. cumin
2 tsp. salt
1 tsp. pepper
flour
oil for frying
SAUCE
1 cup finely diced onion
1 cup finely diced green pepper
3 cloves of garlic chopped
1/3 cup ketchup
1 tsp. salt
1 tbsp. white vinegar
1 tbsp. brown sugar
15 oz. can of tomato sauce
1/2 a can of diced tomato
RICE AND BEANS
1 can black beans
2 cups white rice

Steps:

  • 1. In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients. Form mixture into large balls. Roll in flour to lightly coat and sauté in olive oil until cooked through. To make sauce, sauté onion and green pepper in oil until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly. Add remaining ingredients and mix well. Pour the sauce in a large sauce pan, add the cooked meat balls, and bring to a boil. Reduce heat and simmer on low for about 30 minutes.
  • 2. Boil rice according to directions and add the can of black beans. (do not drain the beans).

CUBAN BLACK BEANS AND RICE (QUICK)



Cuban Black Beans and Rice (Quick) image

In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.

Provided by luvcookn

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, drained
1 medium onion, chopped (1/2 cup)
1/2 cup orange juice
1/4 cup tomato sauce or 1/4 cup ketchup
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons soy sauce
4 cups hot cooked rice

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.

CUBAN BLACK BEANS AND RICE - VEGAN



Cuban Black Beans and Rice - Vegan image

My whole family loves this meal. Mix the leftovers together and use as a filling for fried burritos. Just place a scoop of warmed, mixed beans and rice in the middle of a large tortilla, sprinkle a handle of Daiya Cheddar Shreds (vegan) on the "flap" of the burrito. Roll it up so that the part with the cheese is the last section to be rolled. Then put that side down on a grill-pan covered in vegetable oil, so the heat seals the seam shut by heating the cheese. Turn burrito over so that all sides get crisp and brown.

Provided by KissKiss

Categories     White Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 tablespoons vegetable oil
2 (15 ounce) cans black beans, undrained
1 large onion, chopped
1 extra large green pepper, chopped
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1 1/2 tablespoons red wine vinegar
2 cups rice
2 cups water
2 teaspoons salt
2 teaspoons Earth Balance natural buttery spread
2 limes, squeezed of juice (reserve)

Steps:

  • Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
  • Add a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Stir in the vinegar just before serving.
  • In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
  • Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.

Nutrition Facts : Calories 434.9, Fat 5.7, SaturatedFat 0.9, Sodium 1170.3, Carbohydrate 82.2, Fiber 11.3, Sugar 1.9, Protein 14.2

CONGRI (CUBAN BLACK BEANS AND RICE)



Congri (Cuban Black Beans and Rice) image

This is my bother-in-law's mother's stand-by recipe for traditional Cuban fare. Healthy and good too!

Provided by gale vineyard

Categories     Other Main Dishes

Time 13h

Number Of Ingredients 12

1 lb dry black beans
3 tsp vegetable oil
4 clove garlic
1 bay leaf
3 tsp olive oil
1 medium bell pepper, chopped
1/4 tsp oregano, dried
1/4 tsp cumin
1 lb long grain rice, uncooked
1 large onion, chopped
1 1/2 tsp salt (or more to taste)
1/4 tsp ground black pepper

Steps:

  • 1. Soak beans overnight before cooking. Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. DO NOT discard the liquid.
  • 2. In cast iron skillet place the vegetable oil and rice and stir until the grains get oily. This prevents the rice grains from sticking to each other.
  • 3. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper and salt.
  • 4. Add 2 cups liquid from the beans, bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam.
  • 5. If the rice is still hard, add more bean liquid, a little at a time. Cook until rice is well done.
  • 6. Once the rice is ready, add the beans that have drained and stir. Saute one chopped garlic clove with the olive oil in a small pan and pour over the rice to add addiitional flavor and shine.

CUBAN-STYLE BLACK BEANS AND RICE (MOROS Y CRISTIANOS) RECIPE - (4.3/5)



Cuban-Style Black Beans and Rice (Moros y Cristianos) Recipe - (4.3/5) image

Provided by á-8095

Number Of Ingredients 16

Table salt
1 1 1 cup dried black beans, rinsed and picked over
2 2 2 cups low-sodium chicken broth (see note)
2 2 2 cups water
2 2 2 large green bell peppers, halved and seeded
1 1 1 large onion, halved at equator and peeled, root end left intact
1 1 5 5 garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
2 2 2 bay leaves
1 1/2 1 1/2 1/2 cups long grain white rice
2 2 2 tablespoons olive oil
6 6 1/4-inch ounces lean salt pork, cut into 1/4-inch dice (see note)
1 1 1 tablespoon minced fresh oregano leaves
4 4 4 teaspoons ground cumin
2 2 2 tablespoons red wine vinegar
2 2 2 medium scallions, sliced thin
1 1 8 lime, cut into 8 wedges

Steps:

  • Dissolve 1½ tablespoons salt in 2 quarts cold water in a large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don't have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven. Adjust oven rack to middle position and heat oven to 350 degrees F. Place rice in a large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE



Maida Heatter's Cuban Black Beans And Rice image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 5h

Yield Eight servings

Number Of Ingredients 17

1 pound dried black beans, preferably turtle beans
6 cups cold water
2 small ham hocks, about 1 1/4 pounds
1/2 cup olive oil
3 1/2 cups finely chopped yellow onions
1 1/2 cups chopped green peppers
2 tablespoons finely minced garlic
2 bay leaves
1/4 teaspoon dried, hot red-pepper flakes
3 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
3 tablespoons dark rum
Cooked rice (see recipe)
Onions for black beans (see recipe)

Steps:

  • Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
  • Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
  • Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
  • Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
  • Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
  • When the beans are almost tender, uncover and continue cooking 30 minutes.
  • Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
  • This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.

CUBAN-STYLE BLACK BEANS WITH RICE AND PLANTAINS



CUBAN-STYLE BLACK BEANS WITH RICE AND PLANTAINS image

Categories     Bean     Sauté     Vegetarian     Quick & Easy

Yield 4 people

Number Of Ingredients 13

1 cup uncooked brown rice
2 Tbsp. vegetable oil
2 plantains, peeled and cubed
1 lg. yellow onion, diced
1 green pepper, seeded & diced
1 cup vegetable stock
2 15 oz. cans of black beans, drained and rinsed
1 tsp. ground cumin
salt and pepper to taste
Possible Garnishes:
1/2 lg. red onion, chopped
1/2 cup cilantro
1 bunch sliced scallions

Steps:

  • 1. Cook rice and set aside. 2. Heat 1 T. oil over medium heat. Cook plantains for 4-5 minutes until golden. Remove from heat. 3. Heat remaining oil and saute the onion and pepper for 7-10 minutes. Add stock, beans, cumin, salt and pepper, and cook for 5 more minutes. Mix with plantains. 4. Serve bean mixture over brown rice. Garnish, if desired.

CUBAN CHICKEN BLACK BEANS,AND RICE



CUBAN CHICKEN BLACK BEANS,AND RICE image

Categories     Chicken     Dinner

Yield 6 people

Number Of Ingredients 10

2 Boneless skinless chicken breasts, Grill
3 cups Brown Rice, Boil in Chicken Broth
1 can Black Beans
1/2 cup Red Onion
2 cloves Garlic
1/2 cup Coconut or Olive Oil
1/2 cup Red and Yellow Peppers
2 cups Chicken Broth
1 Carrot (optional)
1 cup Broccoli (optional)

Steps:

  • Heat 1/4 cup of coconut oil, 1/4 cup diced red onion (alternative is to grill slices of onion with chicken), and minced clove of garlic over medium - high heat. Add Chicken Breast (alternative, grill chicken) and pan sear. Cook 3 cups of brown rice with water or chicken-broth option. Heat 1 can of black beans. Add chopped veggies to chicken. Let veggies soften (alternative, grill peppers) and absorb flavors from the chicken. Add black beans and cover with brown rice. Mix together over high heat and dish out. Great for packaging leftovers all week.

VICTOR'S CAFE 52 CUBAN BLACK BEANS AND RICE



Victor's Cafe 52 Cuban Black Beans and Rice image

Victor's Cafe 52 is a reknowned Cuban restaurant that has been in Manhattan since 1963. I found this recipe in the newspaper about 20 years ago, when Cuban cuisine was quite novel to me. It was a great introduction!

Provided by JackieOhNo

Categories     Rice

Time 26m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb black beans
10 cups water
1 large green pepper, sliced
1 onion, sliced
4 garlic cloves, chopped
1 large green pepper, sliced
2/3 cup olive oil
4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
1 bay leaf
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons white wine
2 teaspoons olive oil
3 tablespoons olive oil
2 garlic cloves
3 cups water
1 tablespoon salt
1 lb rice

Steps:

  • Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.
  • In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.
  • Add vinegar and wine; simmer for another hour.
  • Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
  • Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
  • Lower flame, cover, and simmer over low heat for about 30 minutes.
  • When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
  • This recipe can be halved easily or the leftovers can be frozen.

CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Serve your family with this slow-cooked black beans and rice dish - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 12

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 bay leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chili
1 teaspoon salt
3 cups hot cooked rice, for serving

Steps:

  • Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
  • Serve beans over rice.

Nutrition Facts : Calories 385, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

CUBAN BLACK BEANS AND RICE



CUBAN BLACK BEANS AND RICE image

Categories     Bean     Sauté

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 garlic cloves, finely chopped
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
4 cups black beans (1 19-ounce cans rinsed and drained)
2 1/2 cups vegetable broth
1-2 fresh or pickled jalapenos, minced
2 teaspoons honey
1 bay leaf, broken in half
1/2 cups rice
3 cups water
3/4 teaspoons salt
2 teaspoons red wine vinegar
Salt & pepper to taste

Steps:

  • Heat oil in large skillet or dutch oven. Add onion and green pepper and cook over medium heat, stirring occasionally until vegetables begin to soften (about 5 minutes). Add garlic, chili powder, and cumin. Cook, stirring until fragrant (about 1 minute). Add beans, broth, jalapenos, honey, and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until beans have thickened to a sauce-like consistency (about 20 minutes). Remove pieces of bay leaf. At this point, beans can be refrigerated up to 2 days ahead of serving time. Reheat before proceeding. Bring 3 cups of water to a boil in medium sized saucepan. Add rice and 3/4 teaspoon salt. Reduce heat to very low and cook, covered, until rice becomes tender and absorbs water (about 20 minutes). Stir vinegar into beans and season with salt and pepper (to taste). To serve, ladle beans over or alongside rice. Serve with Tropical Salsa.

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