Best Maida Heatters Cuban Black Beans And Rice Recipes

CUBAN BLACK BEANS AND RICE

Cuban Black Beans and Rice image

Provided by Emily Dingmann of myeverydaytable.com

Categories Dinner

Time 20m

Number Of Ingredients 10

Ingredients

rice for serving
1 green pepper
1 yellow/orange pepper
1 small white onion
6 cloves garlic
1 Tbsp. olive oil
1/4 cup tomato paste
4 cups slow cooker black beans
3/4 tsp. sea salt
1 cup chicken broth (or vegetable broth)

Steps:

Prepare ingredients. Make rice according to package instructions.Dice peppers and onion. Mince garlic.
Heat oil in a medium skillet over medium high heat.
Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant.
Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes.
Meanwhile, make plantains according to instructions here.
Assemble bowls. Scoop beans over rice and serve plantains on the side.

Nutrition Facts : Calories 287 calories, Sugar 5.9 g, Sodium 680 mg, Fat 5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 11 g, Protein 15.5 g, Cholesterol 1.2 mg

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

Ingredients

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.