Best 3 Quick Cuban Black Beans Recipes

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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



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 image

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

6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle
2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced
3 cups chicken stock, divided
1 tablespoon plus 2 teaspoons ground cumin, divided
3 tablespoons fresh thyme, 5 or 6 sprigs, chopped
1 1/2 cups white rice
1 (14-ounce) can black beans
2 pounds flank steak
2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)
1 lime
3 green plantains (they like green bananas and are available in produce department)
Waxed paper
1 small green bell pepper, seeded and finely chopped
4 cloves garlic, cracked away from skin and finely chopped
1 pound small shrimp, peeled, deveined and coarsely chopped
Salt and pepper
1 lemon
1 (8-ounce) can tomato sauce
3 tablespoons finely chopped parsley leaves
Hot sauce (recommended: Tabasco)

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)



Cuban Black Beans and Rice (Quick) image

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

2 (15 ounce) cans black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, drained
1 medium onion, chopped (1/2 cup)
1/2 cup orange juice
1/4 cup tomato sauce or 1/4 cup ketchup
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons soy sauce
4 cups hot cooked rice

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.

QUICK CUBAN BLACK BEANS



Quick Cuban Black Beans image

In a hurry? These beans will be done in 30 minutes. They will taste as if you been cooking them all day. When you don't have time to make the classic Cuban Black beans which take about four to six hours. Here is my recipe made with canned black beans. I prefected it one afternoon when in a pinch for time. They tasted almost as...

Provided by Juliann Esquivel

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 17

2 can(s) seasoned kirby or goya black beans
1/2 large fresh green sweet pepper diced small
1/2 large fresh vidalia or white onion diced small
3 clove fresh garlic smashed or mashed
1/4 c olive oil, light
2 tsp wine vinegar
1/2 tsp sugar
3 Tbsp white cooking wine
1 medium bay leaf
1/2 tsp oregano, dried
1/2 tsp ground cumin
12 small green olives stuffed with pimentos
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp adobe goya brand powder
1/2 c water
1 small can goya or iberia roasted red pimentos cut in strips garnish

Steps:

  • 1. We will make a Sofrito first. It is made in almost all of Spanish,Cuban or Puerto Rican cooking. Heat oil in a deep pot. Add onion, green pepper, garlic, and olives saute about 5 minutes until onion and green peppers are limp.
  • 2. Next to your sofrito add vinegar, wine, sugar, bay leaf, oregano, cumin, salt, black pepper and adobe seasoning. Stir well and continue to cook five more minutes.
  • 3. Next open cans of black beans and add to the sofrito with 1/2 cup water. Cover and Simmer for five more minutes on medium flame. Serve on top of white rice with strips of red pimentos prppers on top of beans as a garnish. You may adjust easonings to your taste salt and pepper before serving. "Buen Provecho" Enjoy
  • 4. The above picture shows my wings from another recipe that I have posted. The picture is just an example of how you can serve your black beans usually on top of white rice. Enjoy

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of beans: Black beans are the traditional bean used in Cuban black beans, but you can also use other types of beans, such as kidney beans, pinto beans, or navy beans. Using a variety of beans will add flavor and texture to your dish.
  • Don't overcook the beans: Cuban black beans should be cooked until they are tender, but not mushy. Overcooked beans will lose their flavor and texture.
  • Season the beans well: Cuban black beans are typically seasoned with a variety of spices, such as cumin, oregano, and garlic. You can also add other spices, such as chili powder or paprika, to taste.
  • Serve the beans with rice: Cuban black beans are traditionally served with rice. You can also serve them with other sides, such as tortillas, bread, or salad.

Conclusion:

Cuban black beans are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you are a fan of Cuban cuisine or just looking for a new and flavorful dish to try, Cuban black beans are sure to please.

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