Recipe: Appetizing Cuban Style Black Beans

Delicious, fresh and tasty.

Cuban Style Black Beans. Heat oil in heavy large saucepan over medium heat. Cover the pot and simmer until the beans are tender, an hour or more. 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.

Cuban Style Black Beans Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso! You can have Cuban Style Black Beans using 11 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Cuban Style Black Beans

  1. You need of beans.
  2. You need 3 cup of dried black beans.
  3. Prepare 3 of garlic cloves, crushed.
  4. You need 1 medium of white onion.
  5. It's 1 of green pepper.
  6. It's 2 tsp of cumin.
  7. Prepare 1 of handful of cilantro, tied with cooking twine.
  8. It's 1 of hamhock.
  9. It's 1 tbsp of salt.
  10. Prepare 1 small of lime, cut in half and seeds removed.
  11. You need 1 of bay leaf.

Review Body: Cuban Black Beans NEVER have tomato products in them. The tomato products are reserved for ALL OTHER bean recipes, but NEVER in black beans, fyi. For my first blog post EVER I thought it would be fitting to share my family's Cuban black beans recipe. This is the HOLY GRAIL of black bean recipes!

Cuban Style Black Beans step by step

  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..

It comes from my great-grandmother Abuela Mercedes, who was the epitome of a classic Cuban Abuela. UPDATE: I now have a recipe for QUICK Cuban Black Beans if you're short on time! Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Add all the cans of beans to the vegetables. Add the salt, oregano, cumin, bay leaves, and honey.