Best 6 Easy Cuban Black Bean Recipes

QUICK CUBAN BLACK BEANS

Steps:

• Add both cans of beans (NOT drained or rinsed) and the 1/2 cup of water to a saucepan and heat over medium/low heat.
• While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
• Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about 1/2 cup of beans but it doesn't need to be exact at all)
• Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible.
• Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans.
• Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!

CUBAN BLACK BEANS I

Steps:

• In a large bowl, soak beans in water to cover overnight.
• Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
• Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.

EASY CUBAN BLACK BEANS

Steps:

• Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.
• Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.
• Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.

CUBAN BLACK BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours., Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.

EASY CUBAN BLACK BEANS

Steps:

• Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
• In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
• Add the chopped tomatoes and cook another 10 minutes.
• Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
• Garnish with green onions and serve.

CUBAN-STYLE BLACK BEANS

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.