Cuban Black Beans and Rice is a traditional dish with a rich history and bold flavors. It is often served as a main course or as a side dish to accompany meat, fish, or roasted vegetables. The dish consists of black beans cooked in a flavorful broth with a sofrito of garlic, onion, bell pepper, and spices. The rice is cooked separately and then combined with the beans just before serving. This dish is a staple in Cuban cuisine and is enjoyed by people of all ages. In this article, you will find a collection of recipes for Cuban Black Beans and Rice, each with its own unique twist on the classic dish. From traditional recipes passed down through generations to modern interpretations with a contemporary flair, there is a recipe here for every palate. So gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to the heart of Cuban cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS
Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
- Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
- Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
- Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
- While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
- Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.
CUBAN BLACK BEANS AND RICE (QUICK)
In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.
Provided by luvcookn
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix all ingredients except rice in a 2 qt casserole.
- Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
- Serve over rice.
Tips:
- Use a variety of beans for a more flavorful dish. Black beans, red beans, and kidney beans are all good choices.
- Rinse the beans thoroughly before cooking to remove any dirt or debris.
- If you're using dried beans, soak them overnight in water before cooking. This will help them cook more evenly.
- Add a bay leaf or two to the pot while the beans are cooking. This will help to add flavor to the dish.
- Season the beans with salt, pepper, and other spices to taste.
- Serve the beans over rice with a side of vegetables or salad.
Conclusion:
Cuban black beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal that is sure to please everyone at the table.
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