does anyone know of a genuine cuban black bean recipe? Not a soup.?

Answer 1

Caraotas Negras (Black Beans)
• 1 lb dried black beans, picked through and washed • 1 small onion, cut in half • 2 ribs celery, cut into 2 inch pieces • 2 carrots, cut into 2 inch pieces • 1/2 green bell pepper, cored and seeded • 3 cloves garlic, peeled • 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme, 3 springs of fresh parsley, tied in a piece of cheesecloth • 1/2 teaspoon ground cumin • 1/2 teaspoon dried oregano • Salt and freshly ground pepper, to taste
Soak the beans in a large heavy pot covered by at least three inches of water for at least four hours.
Add the rest of the ingredients. Bring to a boil over high heat. Skim off any foam.
Reduce the heat ang gently simmer the beans, uncovered, until tender, 1-1.25 hours. Add water to keep beans submerged.
Season with salt and pepper during last ten minutes of cooking. Drain the beans and rinse with cold water. Remove and discard the vegetables and the bouquet garni. Pour over cooked rice.

The secret to keeping black beans black is to cook them in the water in which they've soaked. Enjoy!
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To prepare Moros y Cristianos (Moors and Christians)
METHOD 1:
BLACK BEANS:
• 1 lb dried black beans, picked through and washed • 1 small onion, cut in half • 4 cloves garlic, peeled • 2 bay leaves • 1/2 green pepper • 1 tsp ground cumin • 1 tsp dried oregano
SOFRITO:
• 2 strips bacon, cut into 1/4 inch slivers • 1 tbsp olive oil • 1/2 small onion, finely chopped • 2 cloves garlic, minced •
1/2 green bell pepper, cored, seeded, and finely chopped • 3 scallions, trimmed and finely chopped
SEASONINGS:
• 2 tbsp dry white wine • 1 tbsp red wine vinegar • 1/2 tsp sugar • Salt and freshly ground black pepper to taste
BLACK BEANS: Soak the beans in cold water for no less than four hours in a large pot. Make sure the beans are covered by at least three inches of water. Add the rest of the ingredients except the sofrito and seasonings. Bring to a boil and skim off foam.
Reduce the heat, cover and gently simmer, stirring occasionally, for one hour. Add water to keep the beans submerged. Remove the onion, garlic, bay leaves, and bell pepper and discard.
SOFRITO: Brown the bacon in a frying pan over medium heat. Pour off the fat.
Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about three minutes. Stir the sofrito into the beans, along with the seasonings. Continue simmmering until beans are very soft, about 20 minutes. Correct the seasonings to taste before serving and stir the beans with 3 cups cooked rice and serve

METHOD 2:
Use the same ingredients. Place the beans in a rice cooker, and cover with three inches of water. Soak for four hours or overnight.
Add the ingredients for the black beans, and cook for 1-1.5 hours, adding water when necessary. Prepare the sofrito as above, and add that and the ingredients ten to twenty minutes before serving.
Stir the beans with 3 cups cooked rice and serve

Answer 2

Black Bean Soup 2 (15 ounce) cans black beans, rinsed and drained a million onion, chopped 2 cloves garlic, chopped a million eco-friendly bell pepper, chopped 7 cups water a million teaspoon olive oil salt to style floor black pepper to style a million/8 teaspoon floor cumin In a Dutch Oven saute onion, garlic and eco-friendly pepper in oil over medium warmth till gentle. upload beans and water and season with salt, pepper and cumin on your wanted style. blend properly and simmer for 25 minutes. Pour soup into blender and puree. once soup is on your wanted consistency go back to Dutch Oven and go back to medium-low warmth. Pour some drops of olive oil in bowl for further style and dish up soup.

Answer 3

Cuban Black Beans

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Makes 6 to 8 servings

1 lb.. Black Beans, washed
1 tbls. Oregano, dried
1 whole Onion, chopped
3 cloves Garlic, crushed
1 whole Green Bell Pepper, chopped
¼ cup Balsamic Vinegar
2 Bay leaves
3 cups Stock, ham, beef or chicken
1-1/2 tsp. Paprika Salt and pepper to taste
1-1/2 tsp. Cumin
*Optional, 1 or 2 minced hot green chili peppers

Rinse and pick through beans then soak over night or quick soak by bringing 4 qt. of lightly salted water to a boil, add beans and remove from heat. Allow beans to soak for 2 hours. Drain and rinse beans, return to pot add stock, Bay leaves, Paprika, Oregano, Cumin, Garlic, 1/8th cup of the vinegar, and enough water to cover the contents of the pot. Bring to a boil, reduce heat to slow simmer, cover and cook for 1-1/2 to 2 hours. Check every ½ hour, stir and add water as needed to keep contents covered.
In a separate skillet, season onions and peppers with salt and pepper, sauté on high for 3 minutes add 1 cup of water reduce heat to low, cover and cook till tender. Remove from heat and set aside until beans are done.
When beans are done add remaining vinegar, cooked peppers and onions. Cook for 10 more minutes to allow vinegar flavors to mellow and blend, adjust seasoning with salt and pepper.

Answer 4

wow..let me try making them too:)