Sweet Cuban Black Beans Recipes
CUBAN BLACK BEANS II
A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.
Provided by momtoellis
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 9h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
- Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
- Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 44 g, Fat 7.8 g, Fiber 10.5 g, Protein 13.8 g, SaturatedFat 1.2 g, Sodium 760.3 mg, Sugar 5.9 g
ROBIN'S SWEET AND SPICY BLACK BEANS
These are famous in my family, and I always get asked for the recipe. Serve with rice or in tacos for a yummy and healthy meal!
Provided by Robin B.
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 17 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 412.9 mg, Sugar 10.3 g
SWEET CUBAN BLACK BEANS
I took these to work and everyone loved them.
Provided by barbara lentz
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Soak beans in salted water to cover 3 inches overnight. Drain and place in a large soup pot with bay leaves and fresh water to cover 3 inches. Bring to a boil and reduce to a simmer and cook until beans are tender about 2 hours.
- 2. After an hour and a half heat oil over medium heat and add bell pepper and onion and cook until tender about 7 minutes. Add garlic, oregano, and cumin.
- 3. Place mixture in pan with beans and add sugar, sherry, and red onions. Cook another 30 minutes. Salt to taste and add cilantro.
CUBAN BLACK BEANS
Sweet and savory, Cuban black beans are easily made in the Instant Pot!
Provided by Neyssa
Number Of Ingredients 14
Steps:
- Add water and black beans to your Instant Pot, set on high pressure for 35 minutes.
- Allow Instant Pot to naturally release.
- When Instant Pot depressurizes, warm olive oil over medium to medium high heat in a medium frying pan. Add in onions, garlic, peppers, oregano, cumin, bullion, salt, and pepper to pan and cook until onions and peppers have softened.
- Once onions and peppers have softened add in a cup of cooked black beans, and gently smash the beans into the onion mixture.
- Return the onion mixture to the Instant Pot.
- Press the saute mode to low heat for 20 minutes and stir beans occasionally. After the first five minutes, add in the wine and vinegar.
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- Set a pot on medium heat and pour in vegetable oil. Saute bell pepper and onion slices to gain a little color, about 3 minutes. Add garlic and let cook briefly, maybe ten seconds, then dump in beans with one can's liquid.
- Add cumin and stir, then raise heat to medium high. Allow to come to a simmer, then take the heat to low and cook for thirty minutes. Don't let the liquid run out (it shouldn't be hot enough to boil)
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5/5 Category Black Bean
- Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.
- When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.
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- Peel and cube the yams and sweet potatoes into 1 1/2 inch pieces. Put in large bowl and drizzle with just a little extra virgin olive oil, add spices, toss to combine. Too much oil and they will be mushy.
- Pour into a large casserole dish and bake at 400F for 30-45 minutes, depending on how many you use and how small you cut them. As soon as they are easily pierced with a fork, remove from oven. you don't want mashed potatoes, you want them slightly firm.
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4.7/5 (3)Total Time 25 minsCategory Main CourseCalories 211 per serving
- In a large pot, add the olive oil and saute the onion and sweet peppers with a pinch of salt for 3 mins until soft and the onions are slightly golden and caramelized, add in the cilantro and garlic. Sautee for just a minute more.
- Add in half of the diced sweet potatoes, beans, oats and spice. Give it a quick sauté then add in the stock.
- Bring the soup to a boil and lower the heat to low. Let the soup cook for at least 15 mins up to 1 hour. Add in the cilantro at the end.
- Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning if needed.
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4.7/5 (21)Total Time 45 minsCategory Main DishCalories 604 per serving
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- Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peeling off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
- Heat 1 tablespoon of coconut oil in a large skillet over medium high heat. Add the cubed sweet potato as well as the cumin and 1/2 teaspoon salt. Toss well, then turn the heat down to medium. Saute until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.
- Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper-towel lined plate to drain.
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