Best 4 Cuban Black Beans With Pork Shanks Recipes

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Embark on a culinary journey to the vibrant shores of Cuba with our enticing Cuban Black Beans with Pork Shanks recipe. This traditional dish, known as "Moros y Cristianos" in Spanish, is a delightful fusion of flavors and textures that will tantalize your taste buds.

Savor the rich and savory broth infused with the essence of tender pork shanks, slowly braised until fall-off-the-bone perfection. The addition of aromatic spices, such as cumin, oregano, and bay leaves, creates a symphony of flavors that dance on your palate.

Complementing the succulent pork shanks are the hearty black beans, simmered to a velvety tenderness. They soak up the flavorful broth, resulting in a delectable union of textures and tastes. Prepare to be captivated by the intricate balance of smoky, savory, and slightly sweet notes in every bite.

Our Cuban Black Beans with Pork Shanks recipe is more than just a dish; it's an invitation to explore the vibrant culinary heritage of Cuba. Indulge in the traditional flavors and aromas that have been passed down through generations, and create a memorable dining experience that will transport you to the heart of this Caribbean gem.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN BLACK BEANS WITH PORK SHANKS



Cuban Black Beans with Pork Shanks image

I got my first recipe for "Frijoles Negro Cubano" 35 years ago in Havana Del Norte (Miami). The only change I made was to figure it for the crock pot.

Provided by Pierre Dance

Categories     One Dish Meal

Time 10h45m

Yield 8 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 garlic cloves, minced
2 plum tomatoes, diced with juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon Mexican oregano, crushed
2 teaspoons cumin, freshly ground
1 teaspoon dried thyme
1 teaspoon whole allspice
3 smoked pork shanks
2 quarts vegetable stock or 2 quarts chicken stock
salt
fresh ground black pepper
1 lb black beans, sorted, washed, soaked overnight with
1/2 teaspoon baking soda
sour cream
hard-boiled egg, grated
crumbled bacon
chopped cilantro
lime, quartered (Key limes are best)

Steps:

  • Place 1 quart Stock in pot set on high.
  • Saute (stir fry) first 4 ingredients 5 minute.
  • Add Garlic, saute another 6-8 min,'til Onions are translucent.
  • Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well.
  • Add vegetables and Ham Shanks to pot.
  • Rinse beans well and add to pot.
  • Top off with Stock.
  • Cover reduce to low.
  • Cook 8-10 hours.
  • Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot.
  • Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.

CUBAN BLACK BEANS



Cuban Black Beans image

This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.

Provided by Pete Wells

Categories     one pot

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 15

1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar

Steps:

  • Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
  • Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
  • When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
  • Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Provided by Food Network

Categories     side-dish

Time 5h5m

Yield 8 to 10 servings

Number Of Ingredients 11

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.

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

Tips:

  • Soak the black beans overnight: This will help to soften them and reduce the cooking time.
  • Use a Dutch oven or large pot: This will provide enough space for the beans and pork shanks to cook properly.
  • Brown the pork shanks before adding them to the pot: This will help to develop their flavor and add a nice color to the dish.
  • Add plenty of aromatics to the pot: This will help to infuse the beans and pork shanks with flavor. Some good options include garlic, onions, bell peppers, and cumin.
  • Simmer the beans and pork shanks until the beans are tender and the pork is fall-off-the-bone: This will typically take about 2-3 hours.
  • Serve the beans and pork shanks with rice, bread, or tortillas: This will help to soak up all of the delicious sauce.

Conclusion:

Cuban black beans with pork shanks is a delicious and hearty dish that is perfect for a cold winter day. The beans are creamy and flavorful, the pork is tender and fall-off-the-bone, and the sauce is rich and savory. This dish is sure to be a hit with your family and friends.

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