Cuban Style Black Beans?

Question

I need a recipe on how to make AWESOME black beans. My mom is Puerto Rican and I only grew up learning how to make red beans. My dad is Cuban, but he just threw a bunch of junk in his. I remember his cousin used to make awsome black beans. I am now married to a cuban man who LOVES his black beans, but I have to go out and buy them. I have a can of Goya black beans. Can anyone help me work with this? I also remember my dad's cousin putting cumin (comino) into her beans, but I am allergic ( love it, but just the smell gives me asthma)! Any help is appreciated! Thanks.

Answer 1

Traditional Cuban Black Beans
Yield: 6 Servings

Ingredients

1 lb dried black beans
2 1/2 qt water
2 lg green bell peppers; chopped
-& divided
2 ts olive oil
1 lg onion; chopped
4 cloves garlic; minced
1 ts hot sauce; your favorite*
1/4 ts dried oregano; crumbled
1 bay leaf
2 ts sugar
3 ts salt (to 4 tsp)
2 tb dry white wine
2 tb olive oil
hot cooked white rice or
-yellow ric
onion; chopped, for garnish

Instructions

Sort and wash beans; place in microwaveable container (corningware is
perfect). Add water and half the green pepper; cook on HIGH, covered,
for 1 hour. (for stovetop, place in dutch oven. Add water and green
pepper; bring to boil. Reduce heat; simmer, uncovered, 1-1/2 hours or
just until beans are tender). If not cooked thoroughly, cook for another
15 minutes. If still, then continue, every 15 minutes until thoroughly
cooked (mine took 1:45 because the beans were quite old).

Heat 2 tsp oil in a skillet over medium-high heat until hot. Add
remaining bell pepper, chopped onion, and next 4 ingredients; cook,
stirring constantly, 5 minutes or until vegetables are tender.

Add onion mixture, sugar and salt to beans; cover and simmer,
stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to
desired thickness.

Stir in wine and 2 tbsp oil. Remove and discard bay leaf. Cook black
bean mixture until heated. Serve over white or yellow rice.Garnish, if
desired. Yield: 6 cups.

Answer 2

1 tablespoon olive oil (from all recipes)
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice
DIRECTIONS
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Answer 3

1 pound black beans, carefully chosen and cleaned
2 medium onions, halved
2 green peppers, halved
1 tablespoon fresh finely chopped oregano or 1 teaspoon dried
1 large hamhock (about 1 pound)
3 whole garlic cloves
Salt
3 tablespoons vegetable oil
1 large onion, finely chopped
1 large sweet red pepper, seeded and finely chopped
2 medium garlic cloves, minced
4 tablespoons balsamic vinegar
Pinch cayenne





1. Soak beans overnight in cold water; or use a quick soak method by bringing them to a boil in water to cover, boiling 2 minutes, covering, and let stand 1 hour.

2. Drain the soaked beans and put them in a large casserole. Add enough water (about 2 quarts) to cover generously. Add the halved onions and green pepper, oregano, ham hock, and garlic. Bring to a boil and simmer until mixture is slightly thickened and beans are cooked, 1 ½ to 2 hours.

3. Remove all the large pieces of vegetables and the hamhock. Season with salt. Drain, reserving about ½ cup bean liquid, and pour the beans into a medium casserole.

4. Heat the oil in a medium skillet over medium heat. Add the onions and saute until slightly soft, about 3 minutes. Add the red pepper and saute 3 more minutes. Add the garlic and saute another minute.

5. Place the onions, peppers, and garlic in a food processor with the reserved bean liquid and puree. Add the mixture to the black beans and then add the balsamic vinegar and cayenne pepper to taste. Mix to combine. Taste for seasoning. Refrigerate overnight.

6. When ready to serve, reheat the beans in a 350°F oven for 1/2 hour. Serve immediately.

Cook's Notes: This may be prepared 3 days in advance and refrigerated. Remove from the refrigerator 1 hour before reheating. Reheat before serving in a 350°F oven for ½ hour.

No cumin in this recipe

Answer 4

Dried shrimp!!
If you know -- you'll say - AHH!
If not -- whuu!

That's the secret ingredient. As with all secret ingredients - a light touch is important. A teaspoon of crushed dried shrimp for a good size pot.

Also a squeeze of lime when serving.

Answer 5

Black & Gold Rice & Beans in this colourful rendition of the classic pairing of rice and beans, black beans are mixed with white rice, crimson and green peppers, crimson tomatoes and golden candy potatoes, corn and Cheddar. 2 cups water 2/3 cup rice a million/3 cup minced scallions 2 garlic cloves, minced a million/2 tsp grated lemon zest a million/4 tsp salt a million TB olive oil a million medium crimson onion, minced a million large crimson bell pepper, finely diced a million large green bell pepper, finely diced a million/3 cup minced cilantro a million tsp minced sparkling jalapeño pepper a million/2 tsp cumin a million large candy potato (12 oz.), peeled and shrink right into a million/2" chunks 11/2 cups chopped tomatoes 2 cups cooked (canned) black beans, drained 11/2 cups frozen corn kernels, thawed a million/4 cup shredded sharp Cheddar cheese Prep Time: 30 minutes In a medium coated saucepan, convey 11/2 cups of the water to a boil. upload rice, scallions, garlic, lemon zest, and salt. return to a boil, decrease warmth to a simmer, conceal and cook dinner till rice is comfortable, approximately 17 minutes. meanwhile, in large nonstick saucepan or Dutch oven, warmth oil over medium warmth. upload onion and cook dinner, stirring in many cases, till comfortable, approximately 5 minutes. Stir in crimson and green bell peppers, cilantro, jalapeño pepper, and cumin; conceal and cook dinner, stirring in many cases, till vegetables are comfortable, approximately 5 minutes. Stir in candy potato and last a million/2 cup water; conceal and cook dinner till potato is noticeably much mushy, approximately seven minutes. Stir in tomatoes and black beans, and cook dinner, uncovered, till potato is comfortable and flavors have mixed, approximately 2 minutes. Stir in corn and cook dinner till heated by using, approximately 2 minutes. Serve bean combination over rice, crowned with Cheddar cheese. Serves 4.