Wednesday, June 27, 2012

Cuban Black Beans from Scratch

Posted by Tina / 27 comments » / *Recipes, Cuban, Vegetables, Vegetarian

In my book, there are two things that you can’t skimp out on in cooking:

1. Shredding your own cheese: I’m sorry but the preshredded stuff you buy at the store is NOT the same… it’s grainy and doesn’t melt the way it should. FACT. Do yourself a favor, buy the block of cheese and grate it yourself. It takes a few extra minutes but the difference it makes is HUGE!

2. Homemade Salad Dressing: Store bought is NEVER as good. I think it’s a common misconception that salad dressings are complicated & take a lot of time/ingredients to make. Most of mine only actually require a few ingredients and are a CINCH to throw together. I wish people realized how easy it is to whip up a quick dressing! It makes all the difference.

3. Making beans from scratch using dried beans: Using canned beans when in a pinch is okay… however, once you’ve enjoyed a beautiful bowl of beans from scratch… there is just NO comparison! It’s blows the canned stuff out of the water!

So let’s talk beans. Black Beans to be precise. When it comes to black beans… no one does it better than the Cubans (Also a FACT)!

Growing up in South Florida (aka Northern Cuba) I’ve grown to love Cuban Cuisine. I know I’ve told you about my friend Nancita who I go to for all things Cuban… well this was another recipe that I went to her for. I gathered all my tidbits of info on how to make the best Cuban black beans and off I went!

Ya’ll these are IN.SANE. I made then this week for a group of 22 and got BIG TIME compliments on them (“These are THE best black beans I’ve ever had in my life” etc…). ;)

NOTE: I used a pressure cooker to cut the cooking time down (I’m OBSESSED! i think I’ll do a video tutorial soon to show ya’ll that pressure cooking isn’t all that scary.).  These could also be cooked according to the instructions on the bag of beans or using the Crockpot method. Just wait until the last hour of cooking to add all the salt and seasonings and you should be good to go!

I can’t wait to tackle other types of beans from scratch! Be on the lookout! :)

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Cuban Black Beans from Scratch

Yield: 8 servings

Prep Time: 5-10 minutes

Cook Time: 40 minutes

Total Time: 45-50 minutes

Cuban Black beans from scratch in 45 minutes using the Pressure Cooker!

Ingredients:

1 lb bag dried black beans
1 green pepper, cored and diced
2 tbs olive oil
1 onion, peeled and diced
5 cloves garlic
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cumin
1 packet of Goya Sazon seasoning
2 dried bay leaves
1 can Rotel, undrained (may substitute diced tomatoes)
1 TBS vinegar

Directions:

Place the beans in a strainer and pick over them removing broken pieces and pebbles (I've rarely found them but you always gotta check!). Rinse beans well under running water and place into a large pressure cooker. Add half of the diced green pepper and fill with water (about 1 1/2- 2 inches above the top of the black beans).

NOTE: DO NOT ADD ANY SALT AT THIS TIME. IT PREVENTS THE BEANS FROM ABSORBING THE WATER.

Place lid on pressure cooker, lock, and bring up to pressure over high heat (Note: follow manufacturers instructions). The saftey lock will pop up and it'll start to hiss. Once the hissing begins, reduce heat slightly (to medium-medium high) and cook for 20-22 minutes.

While this is going, make your Sofrito. Heat olive oil in a large skillet over medium high heat. Add onions and the remaining peppers and saute until softened (4-6 minutes). Add the garlic, oregano, salt, cumin, Sazzon, and bay leaves. Stir for 30-45 seconds then remove from heat and set aside until ready to use.

After 20-22 minutes, remove beans from burner and use the pressure release. Open once pressure is completely released, open pot and add the sofrito and rotel. If the bean look like they need a little more liquid add it at this time.

Place lid back on, lock, and bring back up to pressure. Once it's up to pressure, reduce the heat to medium-high and set your timer for 5 minutes. After 5 minutes, remove beans from burner and use the pressure release. Open once pressure is completely released, open beans and taste to see if any additional seasoning is needed. Stir in red wine vinegar and serve over steamed rice.

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27 Responses to “Cuban Black Beans from Scratch”

  1. 1

    Ali @ Gimme Some Oven — June 27, 2012 @ 9:14 am

    Ooooh – these sound amazing!!! I adore good black beans! Will have to track down some Goya Sazon… :)

  2. 2

    Rachel Cooks — June 27, 2012 @ 9:15 am

    I agree with #1 and #2 on your list and probably should stop slacking on #3. These look wonderful!

  3. 3

    Claire @ Live and Love to Eat — June 27, 2012 @ 9:35 am

    I used to work at Bahama Breeze and they made some delicious Cuban black beans – these look amazing!

  4. 4

    Mom — June 27, 2012 @ 9:47 am

    These were amazing! So yummy…Loved them!

  5. 5

    Gina @ Running to the Kitchen — June 27, 2012 @ 10:02 am

    I’m with Rachel, I need to stop slacking on the bean thing too. I’ve (gasp) never made beans from scratch. It’s like a food blogger sin or something!

    • Tina replied: — June 27th, 2012 @ 10:09 am

      oh girl… once you do it’s hard to go back (especially if you have a pressure cooker which gets the job done FAST!)

  6. 6

    Bev @ Bev Cooks — June 27, 2012 @ 10:08 am

    SOOO doing this. Holy crap.

  7. 7

    Erin @ Dinners, Dishes, and Desserts — June 27, 2012 @ 11:29 am

    I wish I liked beans. I am trying to work them in more. Maybe if I do them from scratch, I will actually like them!

  8. 8

    Katie @ Blonde Ambition — June 27, 2012 @ 2:12 pm

    Totally agree on the first two, but I’m still nervous about making my own beans! If you say they can be done in the Crockpot though, I’m all about that. I do looove my Crockpot.

  9. 9

    Kathryn — June 27, 2012 @ 2:49 pm

    I’m another one who is completely slacking on the bean thing. I don’t know why because I love eating them and recipes like this make me just want to eat them even more!

  10. 10

    Jessica — June 27, 2012 @ 3:08 pm

    MMM Love!!

  11. 11

    Katrina @ Warm Vanilla Sugar — June 27, 2012 @ 5:16 pm

    I love a good pot of black beans! Your recipe is fab!

  12. 12

    Megan {Country Cleaver} — June 28, 2012 @ 9:32 am

    I think I need more Cuban food in my life. No, I don’t think – I do need. I require.

  13. 13

    Kirstie — June 28, 2012 @ 3:33 pm

    How would you recommend cooking these if one does not have a pressure cooker?

  14. 14

    Anna Davidoff — June 28, 2012 @ 10:51 pm

    yummm I have a slight obsession with black beans and rice but have never made my own. You may have convinced me to try it! Please do share the pressure cooker tutorial though; it’s always intrigued me but definitely one of those scary appliances that seems intimidating. Thanks!

  15. 15

    Erin — June 29, 2012 @ 7:54 am

    omnomnom! These look great! Now, how the heck do I make the perfect rice?? You’d think I would have mastered rice by now.

  16. 16

    Leila — June 29, 2012 @ 10:24 am

    Totally agree on #1 and #2!! And aside from just being tastier and easier, it’s way cheaper to make your own dressing and shred your own cheese! (I’m a young professional…I’m all about frugality). :)

    I have to admit though, the only dried beans I’ve ever made are lentils. I need to conquer this!! This recipe looks awesome. Can’t beat the simple flavor of cuban beans and rice! YUM!

  17. 17

    Lauren — June 29, 2012 @ 6:58 pm

    Your posts all just load at once on my bloglovin’! Maybe it hasn’t been updating?! I’m so glad they did, I love your recipes! And this one looks great! Thanks!

  18. 18

    CPallesen — June 30, 2012 @ 8:37 pm

    Tina: This recipe is out of control delicious! The directions for using the crockpot were perfect- and, even though I was incredibly nervous to break out that scary kitchen device…. it was easy and well worth it! YUM

  19. 19

    Kim — July 2, 2012 @ 12:55 pm

    Making these now- and I have Sazon Goya con azafran, Sazon Goya sin achiote and Sazon Goya con culantro y achiote. WHICH one do I use???

    • Tina replied: — July 2nd, 2012 @ 2:39 pm

      either one would work but I used the culantro one… very good! :)

  20. 20

    Anna — July 4, 2012 @ 2:50 pm

    what would you substitute for the packet of GOYA SAZON???

  21. 21

    Milan Lopez — July 4, 2012 @ 2:59 pm

    Oh boy…another Cuban food I love….but never come out good :(
    I have to try this one,too…it looks really good…So embarrassed to learn how to cook Cuban Food from an American girl…that can (almost)be my daughter! :(

  22. 22

    Jen @ BeantownBaker.com — July 5, 2012 @ 11:00 am

    I completely agree about shredding your own cheese – so worth the effort. I’ve made your crockpot black beans and they were amazing. I’ll have to try this recipe too.

  23. 23

    Danni — July 9, 2012 @ 12:33 am

    I just found this post through CakeWrecks – I agree with the above question from Kristie – I don’t own a pressure cooker – how would I make this in either a slow cooker or stovetop?

  24. 24

    Heidi — February 27, 2013 @ 9:45 pm

    All soupy…. :(

  25. 25

    Cynthia — April 21, 2013 @ 10:17 pm

    What do Cubans use instead of Rotel tomatoes? Im on a low sodium diet and am trying to avoid canned products. Thank you for your recipes?

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