CUBAN BLACK BEANS RECIPES

Name: Cuban-Style Black Beans
Cook time: 5 min
Total time: 5 h 5 min
Yield: 8 to 10 servings
Cuisine: cuban
Ingredients: 1 pound dried black beans; 1/4 teaspoon baking sodau00A0; 1 to 2 teaspoons olive oilu00A0; 1 teaspoon ground cuminu00A0; 1 teaspoon dried oreganou00A0; 1 teaspoon sugaru00A0; 1 teaspoon white vinegaru00A0; Ten to fifteen 3-inch cilantro stems, tied in a bundleu00A0; 3 bay leavesu00A0; 1 onion,u00A0diced; Kosher saltu00A0and freshly ground black pepper

CUBAN-STYLE BLACK BEANS RECIPE | FOOD NETWORK

Cuban-Style Black Beans Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 5 hours 5 minutes

Cook Time 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper

Steps:

Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain.
Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.

CUBAN BLACK BEANS RECIPE - ALEX GARCIA | FOOD & WINE

Cuban Black Beans Recipe - Alex Garcia | Food & Wine image

According to Alex Garcia, chef-owner of Erizo Latino restaurant in New York City, there are two secrets to true Cuban black beans: preparing them without meat and allowing them to "sleep" over night to develop flavor. This recipe comes from Garcia's grandmother. The finished beans can be seasoned to taste with sugar and vinegar. Satisfying Vegetarian Recipes

Provided by Alex Garcia

Categories Black Bean

Yield makes about 12 cups

Number Of Ingredients 11

Ingredients

1 pound dried black beans, picked over and rinsed
1 green bell pepper, quartered lengthwise
2 bay leaves
1/2 cup plus 2 tablespoons olive oil
1 red, 1 green and 1 yellow pepper, minced
1 large white onion, minced
1 tablespoon ground cumin
1 tablespoon oregano
1/2 cup minced garlic
1/4 cup tomato paste
Salt

Steps:

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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