Best Cuban Style Black Beans Recipes

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CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Provided by Food Network

Categories     side-dish

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper

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.

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.

Categories     Bean     Garlic     Onion     Side     Fall     Bon Appétit     Sugar Conscious

Yield Serves 6 to 8

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, chopped
1 large green bell pepper, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 tablespoon dried oregano
3 15- to 16-ounce cans black beans, rinsed, drained
3/4 cup canned vegetable broth or water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

INSTANT POT® CUBAN-STYLE BLACK BEANS



Instant Pot® Cuban-Style Black Beans image

Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.

Provided by lutzflcat

Categories     Side Dish     Beans and Peas

Time 1h25m

Yield 8

Number Of Ingredients 15

3 slices bacon, chopped
½ cup chopped onion
3 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
3 cups water
3 cups chicken broth
1 pound dried black beans
¼ cup red wine vinegar
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon cumin
1 teaspoon oregano
1 bay leaf
salt and ground black pepper to taste
2 limes, cut into wedges, or to taste
¼ cup chopped cilantro, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
  • Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
  • Serve beans with a wedge of fresh lime and garnish with cilantro.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

This recipe makes a delicious side dish when paired with yellow rice.

Provided by Catherine McCann Shelton

Categories     Side Dish     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 teaspoon minced garlic
1 (15.5 ounce) can black beans, drained
1 green bell pepper, chopped
½ sweet onion, chopped
½ (12 ounce) can light beer
1 tablespoon fresh chopped cilantro, for garnish

Steps:

  • Heat the oil in a skillet over medium heat; cook the garlic in the oil 15 seconds. Stir in the onion and green pepper; cook and stir 10 minutes. Pour in the black beans and beer; simmer until thick, about 15 minutes; garnish with cilantro.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 15.1 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 283.5 mg, Sugar 0.9 g

CUBAN STYLE BLACK BEANS WITH BACON



Cuban Style Black Beans With Bacon image

I started experimenting with black beans awhile ago. I tried a bunch of Cuban recipes and although most were very good, I wanted the dish to look as good as it tasted. This dish combines complimentary flavors to the beans while adding tons of color. I usually serve this dish alongside rice. If you have time you can cook your own beans in a pressure cooker, but canned beans work fine too. If jalapenos are too spicy for you, you can substitute Anaheim peppers instead.

Provided by Ellixstraz

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cooked black beans
1 large diced red onion
1 diced red jalapeno chile
1 greed diced jalapeno
1/2 yellow bell pepper, diced
2 diced carrots
7 garlic cloves, minced
1/2 bunch chopped cilantro
pepper
2 tablespoons balsamic vinegar
kosher salt
1 lemons, juice of or 1 lime, juice of
3 tablespoons sugar
1/2 teaspoon moroccan seasoning
1/4 lb chopped cooked bacon
2 tablespoons bacon drippings

Steps:

  • Heat large saute pan and add bacon drippings. Throw in all veggies with the exception of the garlic and the beans. Cook until softened and onion is translucent to brown. Add the beans, your seasoning, lemon, vinegar, sugar and bacon. Add the cilantro and your garlic last. They key to this dish is tasting it often to make sure the flavoring is as desired. Serve immediately.

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).

FRIJOLES NEGROS (CUBAN STYLE BLACK BEANS)



Frijoles Negros (Cuban Style Black Beans) image

A staple common to Cuban cooking is cooking black beans. Although they may seem common. they can be used in a variety of different dishes. They are served with white rice and as a topping,if you like,chopped onions, chopped parsley, drizzle of olive oil & a touch of vinegar. They are really wonderful!One can also add cooked chopped bacon as well.

Provided by Manami

Categories     Black Beans

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb dried black beans
4 cups water
3 garlic cloves, peeled & chopped
1 medium onion, peeled & chopped
1 medium onion, cut in half
1 medium green pepper, cut in half
2 teaspoons spanish paprika
3 teaspoons ground cumin
2 bay leaves
1 teaspoon oregano
4 cups chicken stock
1/2 teaspoon chili powder
1 tablespoon vinegar
salt & pepper

Steps:

  • Place black beans and water in large stock pot with a med size grn pepper & med size onion cut in half; cover & boil 2 minutes;.
  • Turn off heat & let stand covered 1 hour; and then remove onion & grn pepper from water.
  • Remove the lid & add the rest of the ingredients, except vinegar, salt & pepper.
  • There should be enough water to just cover the beans, so if needed add a bit of water or chicken stock.
  • Cover & simmer until the beans are tender about 2 hours.
  • Add vinegar, salt & pepper.
  • Simmer long enough to warm the vinegar.
  • Serve with white rice, picadillo & fried plantains.

Nutrition Facts : Calories 345.6, Fat 3.4, SaturatedFat 0.8, Cholesterol 4.8, Sodium 242, Carbohydrate 59.2, Fiber 12.9, Sugar 6.4, Protein 21.4

CUBAN STYLE SAUSAGE & BLACK BEANS



CUBAN STYLE SAUSAGE & BLACK BEANS image

Categories     Pork     Sauté     Quick & Easy

Yield 6 servings

Number Of Ingredients 15

1 tablespoon Vegetable oil
1 pound bulk Pork Sausage
1 medium Onion, chopped
1-2 Anaheim (or other mild) peppers, about 4 ounces, seeded and chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Cayenne pepper (or to taste)
½ teaspoon ground Cumin
½ teaspoon Oregano
1 12 ounce can, Mexi-Corn
1 16 ounce can, Black Beans, drained & rinsed
1 16 ounce can, chopped Tomatoes
½ cup Wine or Beer
Fresh Cilantro, finely chopped
1-2 Limes, cut into quarters

Steps:

  • Sauté and break up sausage, with the oil, in a large skillet. Add onion & Anaheim pepper and continue to sauté, stirring and breaking up sausage until it loses its pink color and is cooked through. Stir in seasonings, then add corn, black beans, tomatoes and wine or beer. Simmer, stirring occasionally, for 10-15 minutes, until liquid is reduced by half. Remove from heat and serve with cilantro and lime slices on the side. Add a green salad and bisquits or corn bread.

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.

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 STYLE BLACK BEANS



CUBAN STYLE BLACK BEANS image

Categories     Bean     Sauté     Low Fat     Vegetarian     Quick & Easy     Dinner     Lunch     Vegan

Yield 10 servings

Number Of Ingredients 10

1 onion (finely chopped or food processed)
4-6 spanish olives in brine (not sure these are approved, but I use them since I can't have peppers...) - finely chopped or thru garlic press
1 red, 1 green pepper finely chopped (if you can have them (choose peppers or olives above not both)
3-4 garlic cloves thru garlic press
1 tablespoon tomato paste (if allowed)
1 bay leaf
2 tablespoons ground cumin
2 tablespoons red wine vinegar
1 teaspoon garlic salt (or to taste)
4-6 x15 oz cans black beans

Steps:

  • make sofrito - cook onions until soft (this will be a few min if using ground onions..in a spray of cooking coc oil spray. Add peppers until soft (or olives). Add tomato paste and garlic - cook all that (sofrito) for about 8-10 min on med-low heat. Add water if starts to cook too quickly. add bay leaf and cumin and beans. Add red wine vinegar. Cook for about 15-20 min until a bit of liquid has cooked down. these freeze really well.

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

This recipe is very close to another posted here, with a few exceptions. I love the black beans and rice I get when we eat at the local Cuban restaurant. This sounds to be pretty close.

Provided by SkinnyMinnie

Categories     Black Beans

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb dried black beans
4 cups water
3 garlic cloves, minced
1 medium onion, chopped
1 lb smoked ham hock
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
1/2 teaspoon chili powder
1 tablespoon vinegar
salt and pepper, to taste

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.

Nutrition Facts : Calories 496, Fat 11.3, SaturatedFat 3.6, Cholesterol 74.3, Sodium 292.7, Carbohydrate 56.2, Fiber 12.3, Sugar 5, Protein 42.4

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