Can anyone tell me how to make great black beans and rice?!
I love beans, black means are my favorite!. So you can give the traditional and mix it up!. Thanx i'm looking forward to all of the great ideas!. :)Www@FoodAQ@Com
Answers:
I'm Cuban and Black beans are a staple to my culture!. If you want to make REALLY REALLY good black beans then take your time and try these!. I dont always soak dry beans cause I dont have the time so canned beans work just as well!.
1 or 2 cans of black beans-
2 tsp!. olive oil
1/2 onion chopped
1/2 green pepper chopped
1/2 cup of diced ham
1/2 tsp!. oregano
2 cloves of garlic
1 cube of chicken buillon
2 TBL of frozen or jarred sofrito (if using frozen you can find in the frozen spanish section )
1 TBL of white vinegar
1 small can of goya tomato sauce
1/2 packet of goya sazon
1/2 cup water
salt/pepper to taste
sautee onions, peppers, garlic and ham in a med!. saucepan!. Add sofrito, buillon cube,sazon and vinegar to make a nice thick paste, then add your beans and other ingredients and simmer on med- low UNCOVERED for about 15 min and serve over hot white rice!.
***we also sometimes add potatoes, but this is optional***
Www@FoodAQ@Com
1 or 2 cans of black beans-
2 tsp!. olive oil
1/2 onion chopped
1/2 green pepper chopped
1/2 cup of diced ham
1/2 tsp!. oregano
2 cloves of garlic
1 cube of chicken buillon
2 TBL of frozen or jarred sofrito (if using frozen you can find in the frozen spanish section )
1 TBL of white vinegar
1 small can of goya tomato sauce
1/2 packet of goya sazon
1/2 cup water
salt/pepper to taste
sautee onions, peppers, garlic and ham in a med!. saucepan!. Add sofrito, buillon cube,sazon and vinegar to make a nice thick paste, then add your beans and other ingredients and simmer on med- low UNCOVERED for about 15 min and serve over hot white rice!.
***we also sometimes add potatoes, but this is optional***
Www@FoodAQ@Com
Ingredients
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or cider vinegar
2 cups cooked white rice
Directions
1Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic!.
2Sauté until tender@8-10 minutes!.
3Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes!.
4Serve over white rice!.
5I like to mash a few of the beans with the back of a spoon to flavor the sauce!.
6Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to tasteWww@FoodAQ@Com
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or cider vinegar
2 cups cooked white rice
Directions
1Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic!.
2Sauté until tender@8-10 minutes!.
3Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes!.
4Serve over white rice!.
5I like to mash a few of the beans with the back of a spoon to flavor the sauce!.
6Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to tasteWww@FoodAQ@Com
1 (10-oz!.) package yellow rice mix
2 (15-oz!.) cans black beans, rinsed and drained
1 (14 1/2-oz!.) can Mexican-style stewed tomatoes
1 (4!.5-oz!.) can chopped green chiles
1 cup (4 oz!.) shredded Monterey Jack cheese with peppers
Preparation
1!. Prepare rice mix according to package directions!.
2!. Heat beans, tomatoes, and chiles in a large skillet over medium heat!. Add rice and cheese, stirring until cheese melts!.
Www@FoodAQ@Com
2 (15-oz!.) cans black beans, rinsed and drained
1 (14 1/2-oz!.) can Mexican-style stewed tomatoes
1 (4!.5-oz!.) can chopped green chiles
1 cup (4 oz!.) shredded Monterey Jack cheese with peppers
Preparation
1!. Prepare rice mix according to package directions!.
2!. Heat beans, tomatoes, and chiles in a large skillet over medium heat!. Add rice and cheese, stirring until cheese melts!.
Www@FoodAQ@Com
This is my favorite, and it's not too saucy!. Make a pot of rice!. I stir 1 cup basmati in 1 Tbsp!. olive oil with a hint of garlic for 2 minutes or so, add 2 cups chicken broth, bring to a boil, slap a lid on it, reduce to a simmer, and time for about 18 minutes!. Meanwhile, saute chopped onion, garlic, red and green bell pepper, and jalapeno in a little olive oil until softened!. Add 1 can of black beans (drain and rinse for my way, or use the liquid if you like saucier), about 1!.75 cups chicken broth, 1/4 cup white vinegar and 10 dashes of hot sauce!. Simmer for about 10-15 minutes or so!. Then add 2 cups of your rice you cooked and stir well!. Garnish with fresh chopped cilantro and green onions!.
I love this so much, and it's excellent stuffed inside tortillas for burritos or enchiladas!.Www@FoodAQ@Com
I love this so much, and it's excellent stuffed inside tortillas for burritos or enchiladas!.Www@FoodAQ@Com
I married a Cuban, so black beans and rice are a staple in this house!. I make them without a recipe (been making them for 15 years), but this is a great recipe I've made before!. Smashing some of the beans helps thicken the soup, without diluting it down!.
***Cuban Black Beans***
1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
2 bell peppers (green or a combo of red and green)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Directions
Pick over beans, discarding any shriveled ones of foreign particles!. Wash well and soak, covered in water, for 4 hours!. Drain beans and place in 4 quarts of water in a soup pot!. Add ham hock to the beans!. Bring rapidly to a boil!. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes!.
In a saute pan, heat 1 and 1/3 cups olive oil!. Add the chopped onions and garlic to the pan and saute over low heat!. Add the chopped chiles and season with salt and pepper!. Add the bay leaves and cook for about 10 minutes, stirring occasionally!.
Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet!. Stir in the sugar and the dried oregano!.
Add the bean and onion mixture to the bean pot!. Cover, and simmer for 1 hour, at moderate heat!. Add red wine, vinegar, 4 teaspoons dried oregano and cumin!. Uncover and cook until sauce thickens!. Serve hot!.
Www@FoodAQ@Com
***Cuban Black Beans***
1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
2 bell peppers (green or a combo of red and green)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Directions
Pick over beans, discarding any shriveled ones of foreign particles!. Wash well and soak, covered in water, for 4 hours!. Drain beans and place in 4 quarts of water in a soup pot!. Add ham hock to the beans!. Bring rapidly to a boil!. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes!.
In a saute pan, heat 1 and 1/3 cups olive oil!. Add the chopped onions and garlic to the pan and saute over low heat!. Add the chopped chiles and season with salt and pepper!. Add the bay leaves and cook for about 10 minutes, stirring occasionally!.
Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet!. Stir in the sugar and the dried oregano!.
Add the bean and onion mixture to the bean pot!. Cover, and simmer for 1 hour, at moderate heat!. Add red wine, vinegar, 4 teaspoons dried oregano and cumin!. Uncover and cook until sauce thickens!. Serve hot!.
Www@FoodAQ@Com
I'm with you! I LOVEEE black beans but don't make rice as much because I watch my carb intake!.
heres how I make my beans
2 cans black beans (drained and rinsed)
3 minced cloves of garlic
1 small onion
2 cups chicken broth
cilantro
taco seasoning
cumin
olive oil
heat olive oil in a pot and cook the garlic, onion and cilantro until tender!. Add the rinsed beans, chicken broth, a good tsp (atleast) of cumin and however much taco seasoning you want to make them as seasoned as you want!.
cover, bring to a boil and let cook for about an hour!. Take the cover off and the liquid will boil down, into the beans until the liquid is gone!. THis is how I learned to make them from a mexican restaurant!. OMG its amazing!! :)
as far as the rice goes, if I was making rice, I'd make it according to the package and then mix some of the beans in :)
Www@FoodAQ@Com
heres how I make my beans
2 cans black beans (drained and rinsed)
3 minced cloves of garlic
1 small onion
2 cups chicken broth
cilantro
taco seasoning
cumin
olive oil
heat olive oil in a pot and cook the garlic, onion and cilantro until tender!. Add the rinsed beans, chicken broth, a good tsp (atleast) of cumin and however much taco seasoning you want to make them as seasoned as you want!.
cover, bring to a boil and let cook for about an hour!. Take the cover off and the liquid will boil down, into the beans until the liquid is gone!. THis is how I learned to make them from a mexican restaurant!. OMG its amazing!! :)
as far as the rice goes, if I was making rice, I'd make it according to the package and then mix some of the beans in :)
Www@FoodAQ@Com