Best 4 Pacific Cuban Black Beans And Rice Recipes
**Savor the Delights of Pacific Cuban Black Beans and Rice: A Culinary Journey into Afro-Cuban Cuisine**
Embark on a culinary adventure with Pacific Cuban black beans and rice, a delectable dish that embodies the vibrant heritage of Afro-Cuban cuisine. This traditional one-pot meal, known as Moros y Cristianos (Moors and Christians), is a staple in Cuban households and a testament to the rich cultural exchange between Spanish, African, and Caribbean influences. Discover the harmonious blend of savory black beans, aromatic rice, and a symphony of spices in this flavorful dish.
This article presents a collection of authentic Pacific Cuban black beans and rice recipes, each offering a unique twist on this classic dish. From the simplicity of the traditional recipe to creative variations featuring coconut milk, chorizo, and bell peppers, these recipes cater to diverse preferences and skill levels. As you explore the vibrant flavors of Pacific Cuban black beans and rice, you'll not only satisfy your taste buds but also gain insights into the rich history and cultural tapestry of Cuba. So, prepare to be captivated by the culinary magic of this beloved dish and embark on a culinary journey that will leave you craving for more.
CUBAN BLACK BEANS AND RICE
Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.
Provided by Liz DellaCroce
Categories Side Dish
Time 10h
Number Of Ingredients 15
Steps:
- Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
- To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
- Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
- Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
- Rince rice in a strainer until the water comes out clear
- Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
- Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
- Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CUBAN BLACK BEANS AND RICE
I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!
Provided by carole in orlando
Categories Rice
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot cover beans with water and boil for 2 minutes.
- Remove from heat and let stand for one hour.
- Drain water and cover with fresh water (6 cups).
- In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
- Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
- Reduce heat to simmer covered for 2 hours, until beans are tender.
- Add more water if necessary.
- At the last minute add the red wine vinegar, just before serving.
- Serve with 2 cups of cooked rice.
- Top with chopped green onions, chopped hard boiled eggs or sour cream.
Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6
BLACK BEANS AND RICE
Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. "It tastes so delicious it's hard to believe it's good for you," she exclaims. "And it's hearty enough to serve as a meatless main dish."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Nutrition Facts : Calories 175 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 396mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
PACIFIC CUBAN BLACK BEANS AND RICE
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
Provided by Fancy Nancy
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g
Tips:
- For the black beans, choose dried black beans that are small, plump, and black in color. Avoid any beans that are wrinkled or have any discoloration.
- Be sure to rinse the black beans thoroughly before cooking. This will help to remove any dirt or debris that may be present.
- To cook the black beans, you can either use a pressure cooker or a slow cooker. If using a pressure cooker, cook the beans for 30 minutes on high pressure. If using a slow cooker, cook the beans on low for 8-10 hours.
- Once the black beans are cooked, season them with salt, pepper, cumin, and garlic. You can also add other spices, such as chili powder or oregano, to taste.
- For the rice, use a long-grain white rice. This type of rice will cook up fluffy and separate.
- Be sure to rinse the rice thoroughly before cooking. This will help to remove any starch that may be present, which can make the rice gummy.
- To cook the rice, bring a pot of water to a boil. Add the rice and salt. Reduce the heat to low, cover the pot, and simmer for 18 minutes. Remove the pot from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
Conclusion:
Pacific Cuban Black Beans and Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the savory black beans and the fluffy white rice is sure to please everyone at the table. With a few simple tips, you can make this dish perfectly every time.
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