#cuban black beans

[nochearecipebook]

"Old Havana"

If you enjoy leftover foods like I do, then this one will satisfy your palate for sure if you are craving the tastes of what I consider the two flags representing Cuban cuisine, which are picadillo and black beans.  Both recipes can be found in this blog, so make them, combine them, and enjoy them. And as a leftover like something from the past, I was inspired to name this one “Old Havana,” enjoy!

[christinapantimiku]

Recipe for Moros y Cristianos Cuban Black Beans and Rice Popular at Cuban restaurants, this tasty side dish of black beans and rice Moros y Christianos gets incredible flavor as it cooks with chicken broth, tomatoes, onion, and herbs.

[anonslittlehelpers]

Cuban Black Beans Frijoles Negros This traditional family recipe for frijoles negros, or black beans from Cuba, goes well with white rice.

[musingsofadragon]

My Cuban Black Beans

Historically black beans and rice were introduced to Cuba by the Spaniards during its colonization starting in the 1450s. My only deviation from the recipe taught to me by my mother is I use red bell pepper instead of green. Ingredients: 1 lb dry black beans 1/2 tsp cumin 1 tsp ground oregano 1 tsp salt 1/4 cup extra-virgin olive oil 3-4 garlic cloves, minced 1 medium onion, finely…

[najia-cooks]

Moros y cristianos (Cuban black beans and rice)

Moros y cristianos is a Cuban dish that combines black beans (the titular "Moors") with medium-grain white rice (the "Christians"). The title of the dish is a reference to the Umayyad rule of the Iberian peninsula from the 8th to the 15th centuries A.D.

The dish begins with a sofrito of onion, garlic, and green bell pepper, and the rice and beans are then cooked together in some of the beans' cooking water. Some rice and bean dishes involve cooking them separately, but the implied harmony of the combined simmering is part of the concept of this dish.

Recipe under the cut!

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Ingredients:

For the beans:

1 cup (190g) dried black beans, soaked overnight

1/2 small onion

2 cloves garlic, peeled and crushed

1 Mediterranean bay leaf (laurel)

For the recaito:

1/4 cup extra virgin olive oil

1 tsp cumin seeds

1 large white onion, minced

4 cloves garlic, chopped

1 large green bell pepper (ají / pimiento verde), minced

1 Mediterranean bay leaf (laurel)

1/2 tsp dried oregano, or 1 sprig fresh oregano

Ground black pepper, to taste

For the dish:

2 cups (400g) medium-grain white rice

2 cups + 2 Tbsp black bean cooking liquid

1 1/2 tsp table salt, or to taste

1 Tbsp white wine vinegar (or substitute sherry or balsamic vinegar)

Vinegar is not always included in moros y cristianos, but I like the lift that it gives to the dish. Cuban recipes usually call for white wine vinegar; Spanish ones are more likely to call for sherry vinegar.

For the "bacon" (optional):

1/4 cup (9g) bò lát chay

1 tsp vegetarian 'beef' stock concentrate

Water to cover

3 Tbsp neutral oil, or non-dairy margarine

The bacon sometimes included in moros y cristianos is rendered so that the fat can flavor the rest of the dish; a vegetarian replacement won't act the same way, so it can readily be omitted unless it is desired as a textural element. You can also use any other vegetarian bacon replacement.

Bò lát chay is a Vietnamese protein that can be found at an Asian grocery store; it may also be labelled "vegetarian sliced bean curd," "textured soy bean protein," "vegetarian food," "vegan beef slices," or something similar.

If you don't have imitation beef stock concentrate, use vegetable broth with a dash of soy sauce instead of water.

Instructions:

1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.

2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.

3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)

4. Dice the bò lát chay and set aside.

For the beans:

1. Soak beans in enough cool water to cover by several inches overnight; or, quick soak by placing them in a pot with enough water to cover, bringing the water to a boil, removing the pot from heat, and soaking for an hour. Drain.

2. Add beans, onion, garlic, bay leaf, and water to cover and bring to a boil. Lower heat to simmer and cook for 1-2 hours, until beans are tender. Drain and remove onion, garlic, and bay leaf; reserve cooking liquid.

For the bacon:

1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.

2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.

3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)

4. Dice the bò lát chay and set aside.

For the dish:

1. Heat 1/4 cup olive oil on medium. Add cumin seeds and bay leaf and fry for 30 seconds, until fragrant.

2. Add onion, garlic, peppers, and oregano and cook, stirring often, until onion is golden brown. Add black pepper and rice and stir to combine. Toast for 2 minutes.

3. Add beans, bean cooking water, and salt. Bring to a boil and stir. Cover and cook on low for 15 minutes, or until rice is done. If the rice is not cooked at the end of this time, add another few tablespoons of water and cook for another few minutes.

4. Add vinegar and ‘bacon’ and stir to combine. Taste and adjust salt and vinegar. Serve warm.

[rattusn0rvegicus]

ok. Another thing that bothers me about that guilt trippy food post. People acting like vegetables (avocados etc) are inherently less ethical than meat sound to me like WASPy white kids who won't eat seasoned veggies because it's too "ethnic" or whatever. Like look. I know I'm just pulling this completely out of my ass and that was NOT the point of the post. But years of going over to other white friends houses and eating boiled/roast unseasoned chicken breasts and mashed potatoes mashed into oblivion with no salt or garlic or seasoning when I grew up with a very hispanic food culture has ruined me and I need an excuse to rant about it

[paulpingminho]

[suitelifeoftravel]

Don Arturo Restaurant in Fort Lauderdale

Spending my twenties in Tampa, I fell in love with Cuban food, especially Cuban sandwiches served with black beans and saffron rice.  I had been living in Cincinnati for nearly six months when I decided to fly down to Fort Lauderdale to visit my best friend, Melissa.  She had been transferred to South Florida with United Airlines and had already scoped out the best Cuban restaurants, so I was so…

[heartburnfilm]

Main Dishes - Cuban Beans and Rice Recipe Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.

[flirtlikeafrenchgirl]

Recipe for Cuban-Style Roast Pork This Cuban-inspired recipe delivers a fragrant, savory, and succulent pork roast to your table the whole family will love.

[trochoco]

Recipe for Cuban Black Beans II Cuban-style black beans are a great side dish or main dish when served over rice because they are not too hot and not too sweet. 1 medium green bell pepper chopped, 1 pound black beans washed, 2 teaspoons salt, 1 can tomato paste, 6 cloves garlic peeled and minced, 1/4 cup olive oil, 1 teaspoon white sugar, 1 teaspoon black pepper, 5 cups water, 1 jar diced pimentos drained, 1 large onion chopped, 1 tablespoon vinegar

[simonsarris]

Recipe for Cuban Salad This black bean, tomato, avocado, and lettuce Cuban salad is deliciously cooling and a wonderful addition to any Cuban meal. 1 clove garlic minced, 1 teaspoon honey, 1/2 teaspoon ground cumin, 1/2 cup extra-virgin olive oil, 4 medium tomatoes cut into wedges, 1 medium red onion halved and thinly sliced, 1/2 can black beans rinsed and drained, 2 heads romaine lettuce chopped, freshly ground black pepper to taste, 1/4 teaspoon salt, 2 medium avocados - peeled pitted and cubed, 1/4 cup fresh lime juice

[hoval-official]

Black Beans with Coconut Water Recipe These easy black beans are cooked with coconut water, white wine, bacon, onion, jalapeno, and spices for amazing flavor--perfect for serving over rice. 1 can unsweetened coconut water, 1 bay leaf, 1/2 cup white Spanish cooking wine, 1/2 tablespoon ground cumin, 1 medium onion peeled and halved, 1 can canned black beans, 1 jalapeno pepper seeded and halved, 4 slices bacon diced

[fantasticnegrito]

Cuban Black Beans

[mileymiller]

Latin American - Cuban Black Beans You won't be able to resist trying it once the black beans, spices, balsamic vinegar, and other good things have simmered together until it smells so good!

[jsinsheimtweetslonger]

Pacific Cuban Black Beans and Rice Recipe For a meal with Cuban influences, rice is served with a pot of black beans and chorizo sausage that have been simmered with a variety of spices. 2 cans black beans, 1 teaspoon ground cumin, 1 pinch red pepper flakes, 1 teaspoon red wine vinegar or more to taste, 1 jar picante sauce, 1 onion chopped, 2 smoked Spanish chorizo sausage links coarsely chopped, 3 tablespoons olive oil, 1 cup chicken stock, 2 bay leaves, 2 teaspoons smoked paprika, 2 ribs celery chopped, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon white sugar, 1 tablespoon minced garlic, 2 carrots peeled and chopped, 1 teaspoon salt or to taste, 1 bell pepper chopped, 2 cups rice, 4 cups water