Cuban Style Black Beans
Cuban Style Black Beans

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cuban style black beans. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cuban Style Black Beans is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Cuban Style Black Beans is something that I have loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have cuban style black beans using 11 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Cuban Style Black Beans:
  1. Take beans
  2. Prepare 3 cup dried black beans
  3. Prepare 3 garlic cloves, crushed
  4. Take 1 medium white onion
  5. Make ready 1 green pepper
  6. Make ready 2 tsp cumin
  7. Take 1 handful of cilantro, tied with cooking twine
  8. Make ready 1 hamhock
  9. Get 1 tbsp salt
  10. Get 1 small lime, cut in half and seeds removed
  11. Make ready 1 bay leaf

Traditional Cuban black beans are made with green peppers. Cover the pot and simmer until the beans are tender, an hour or more. Add the water, cloves of garlic and chopped onion and blend until smooth. Place the rest of the ingredients in a large pot and the mixture you've just blended.

Instructions to make Cuban Style Black Beans:
  1. Pick through beans to remove and small rocks, debris and broken beans. I place on a large platter in small batches and move picked through beans to one side.
  2. Wash and drain cleaned beans.
  3. I use a quick cook method to start. Place beans in a large pot and cover with cold water. Bring to a boil over medium-high heat. When it comes to a boil, turn off heat, cover and let rest one hour.
  4. Now rinse beans and add to a large stock pot or dutch oven. I use a ceramic coated cast iron. I like the heat retention of this cooking vessel.
  5. Cover beans with fresh warm water. Water level should be about 4 inches over beans.
  6. Add crushed garlic. Cut green pepper in half, deseed and remove top. Add in too.
  7. Remove skin off of onion, cut in half add this along with ham hock and tied up cilantro, bay leaf.
  8. Lastly add in cumin.
  9. Bring pot to a low boil on medium-high heat. Reduce to low and cover. Simmer for 11/2 hours.
  10. Add in salt and lime after 11/2 hours. Adding salt in the beginning results in a tougher bean. Simmer another 15 minutes until beans reach a tender state.
  11. Remove garlic, onion, pepper, lime and cilantro. Discard.
  12. Remove hamhock and remove meat from bone. Cut into small dice and set aside.
  13. Drain liquid from beans. You may reserve this if you wish to make black bean soup.
  14. Add ham bits into beans if you wish.
  15. Serve beans over rice and most Cubans will suggest finely diced fresh red onion on top!
  16. You may freeze portions to reserve for later use. I do since this is a longer process. Just thaw and heat.
  17. Recipe by taylor68too.
  18. To make this a vegetarian version, omit the hamhock. You lose some flavor but it will still be good.

Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan. Frijoles Negros (Cuban-Style Black Beans) The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers. A recipe for classic black bean soup flavored with a smoked ham hock and topped with plenty of onion, bell peppers, and sour cream. This classic Cuban soup is inexpensive, hearty, and guaranteed to warm you up.

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