Best Cuban Style Meatballs With Black Beans And Rice Recipes

CUBAN-STYLE MEATBALLS WITH BLACK BEANS AND 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-STYLE MEATBALLS

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions, peppers, garlic and cumin; cook 10 min. or until tender, stirring frequently. Spoon 3/4 cup vegetable mixture into blender. Add tomato sauce; blend until smooth.
• Add beans, beer, ham and blended sauce to onion mixture in saucepan; bring to boil.
• Mix ground beef, egg and 1/2 cup rice until blended; shape into 12 meatballs. Carefully add to boiling sauce; cover.
• Cook on medium heat 20 to 25 min. or until meatballs are done (165ºF). Serve with remaining rice. Top with cheese.

MEATBALLS CUBAN STYLE

Steps:

• Place the ground beef in a large bowl. Add half of the diced onions, salt, garlic powder, cumin, oregano, black pepper, ½ tablespoon parsley, egg and the bread crumbs. Mix the ground beef with your hands until all of the ingredients are incorporated.
• Form the ground beef into meatballs, roughly the size of a golf ball. Makes approximately 12 meatballs
• Add enough oil to a large, deep skillet to cover the bottom by about ¼ inch. Heat the oil over medium-high. When the oil is hot, carefully add the meatballs. Fry them, turning occasionally to brown on all sides. This will take 5 minutes or so. When the meatballs are browned, remove them from the skillet to a plate or pan.
• Heat the olive oil in a large pot over medium heat, add the remaining onions. Cook the onions for 3-4 minutes, stirring frequently. Add the minced garlic and cook another 1-2 minutes, stirring frequently. Next, add the white wine and cook for just a minute or so, stirring and gently scrapping any bits off the bottom of the pot. Add the tomato sauce, bay leaf and ketchup, stir well to combine.
• Add the meatballs to the sauce, stir gently. Bring the sauce to a simmer, lower the heat to medium-low to low and cover. Cook for 25-30 minutes, stirring occasionally.
• Taste the sauce and add salt, if needed.
• Sprinkle the remaining parsley on the meatballs and serve with white rice.

CUBAN BLACK-BEAN STEW WITH RICE

Steps:

• Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
• Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

CUBAN RED BEANS AND RICE

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

CUBAN BLACK BEANS

Steps:

• Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
• Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
• When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
• Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

CUBAN BLACK BEANS AND RICE

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.