BAY LEAF IN BEANS RECIPES

Name: Cuban Black Beans
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 9 servings.
Cuisine: Caribbean, Cuban
Ingredients: 2 cups dried black beans, rinsed; 1 bay leaf; 3 medium green peppers, chopped; 2 medium onions, chopped; 1/2 cup olive oil; 6 garlic cloves, minced; 1 can (15 ounces) tomato puree; 1/2 cup sherry or chicken broth; 2 tablespoons sugar; 3/4 teaspoon salt

CUBAN BLACK BEANS RECIPE: HOW TO MAKE IT

Cuban Black Beans Recipe: How to Make It image

This hearty side dish starts with sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.—Nena Linares, Los Angeles, California

Provided by Taste of Home

Categories Side Dishes

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2 cups dried black beans, rinsed
1 bay leaf
3 medium green peppers, chopped
2 medium onions, chopped
1/2 cup olive oil
6 garlic cloves, minced
1 can (15 ounces) tomato puree
1/2 cup sherry or chicken broth
2 tablespoons sugar
3/4 teaspoon salt

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours., Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.

Nutrition Facts : Calories 312 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 38g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 11g protein.

CUBAN BLACK BEANS RECIPE | BON APPÉTIT

Cuban Black Beans Recipe | Bon Appétit image

This recipe for Cuban black beans is the perfect side dish. You'll want to double, triple, or quadruple the recipe and freeze for feeding crowds down the road.

Provided by Rick Martinez

Yield Makes about 2 quarts

Number Of Ingredients 10

Ingredients

1 pound dried black beans, picked through, rinsed
1 bay leaf
1 medium onion, finely chopped, divided
1 green bell pepper, seeds and ribs removed, finely chopped, divided
8 garlic cloves, finely grated, divided
5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
1 teaspoon dried Mexican or Italian oregano, divided
¼ cup extra-virgin olive oil
Freshly ground black pepper
Cilantro leaves with tender stems (for serving; optional)

Steps:

Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours. Discard bay leaf.
Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro, if using.
Do Ahead: Beans can be made 3 months ahead. Transfer to an airtight container and freeze.

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