Best 2 Cuban Black Bean Stew With Rice Recipes

**Culinary Journey to Cuba: Indulge in the Savory Delights of Cuban Black Bean Stew with Rice and Accompaniments**

Embark on a tantalizing culinary adventure to the vibrant island of Cuba with our exquisite Cuban Black Bean Stew with Rice. This delectable stew, a staple in Cuban cuisine, is a harmonious blend of tender black beans, aromatic spices, and a vibrant sofrito base, capturing the essence of Cuban flavors. Accompanying this hearty stew are three delectable recipes that elevate the dining experience: fluffy Jasmine rice, a refreshing Tomato and Avocado Salad, and sweet Plantain Chips. Prepare to be captivated by the rich tapestry of Cuban cuisine as you savor each bite of this authentic and flavorful feast.

Let's cook with our recipes!

CUBAN BLACK-BEAN STEW WITH RICE

Cuban Black-Bean Stew with Rice image

Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups long-grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

Steps:

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Nutrition Facts : Calories 439 g, Fat 5 g, Fiber 10 g, Protein 14 g

MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE

Maida Heatter's Cuban Black Beans And Rice image

Provided by Craig Claiborne And Pierre Franey

Categories lunch, main course

Time 5h

Yield Eight servings

Number Of Ingredients 17

Ingredients

1 pound dried black beans, preferably turtle beans
6 cups cold water
2 small ham hocks, about 1 1/4 pounds
1/2 cup olive oil
3 1/2 cups finely chopped yellow onions
1 1/2 cups chopped green peppers
2 tablespoons finely minced garlic
2 bay leaves
1/4 teaspoon dried, hot red-pepper flakes
3 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
3 tablespoons dark rum
Cooked rice (see recipe)
Onions for black beans (see recipe)

Steps:

Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
When the beans are almost tender, uncover and continue cooking 30 minutes.
Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.

Tips:

Make sure to rinse and sort the black beans before cooking to remove any debris or damaged beans.
If you don't have any sofrito on hand, you can make your own by sautéing some diced onions, peppers, and garlic in a little bit of oil until they are softened.
Feel free to adjust the amount of liquid in the stew depending on how thick or thin you want it to be.
Serve the stew with a side of rice, bread, or tortillas.
Garnish the stew with some chopped cilantro or parsley before serving.

Conclusion:

Cuban Black Bean Stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew spicy or mild, thick or thin, there is a Cuban Black Bean Stew recipe out there for you. So next time you are looking for a flavorful and satisfying meal, give Cuban Black Bean Stew a try. You won't be disappointed!