What's a good Cuban Recipe for Pork, Rice and Beans?!
What's a good Cuban Recipe for Pork, Rice and Beans?
I want to make a good dinner for my boyfriend, but he's Cuban, and he said I can't make pork, rice and beans properly to save my life. So, if anyone knows any good recipes for Pork Beans and Rice, that would be a wondrous help! So would any tips or tricks!
Answers:
Try this one, it's a little work but once you get going it will all come together, good luck .........
8 oz Boneless pork shoulder,
-1-inch cubes
1/2 c Each chopped onion and green
-bell pepper (about one onion and 1 green pepper, maybe 1/2 of red one too)
1 Seeded and minced jalapeno
-pepper (if you like it hot, hanerbaro)
4 Garlic cloves, minced (you can add more if you like I do)
1 c Canned Italian tomatoes,
-drain, seed, and chop
(reserve liquid)
2 tb White vinegar
1 tb Lime juice (I/2 of fresh lime)
1 qt Water
3/4 oz Each sorted uncooked pigeon
-peas and pink peas (you can use all black beans, but add like 1/2 teaspoon of cumin powder only for the black beans tho, but don't add sweet potato cause it won't mix right)
3 Pkt instant chicken broth
- seasoning mix (sazon)
1 tb Minced fresh parsley
1 tb Minced fresh cilantro
1 Bay leaf
1/2 ts Oregano leaves
1/4 ts Each salt and pepper
6 oz Pared sweet potato, 1/4-inch
-thick slices (peeled)
On rack in broiling pan broil pork 6 inches from heat source, turning once, until pork is rare; set aside. What you want to do is get it pre cooked. If you want you can also like stir fry in the pot in a little oil until it starts to change color, remove it that do whats next, don't rinse out the pot....that stuff on the bottom is flavor, lol.
Spray 3-quart saucepan with nonstick cooking spray and heat over medium heat; add onion, bell pepper, jalapeno pepper, and garlic and cook, stirring frequently, until the vegetables are softened, 2 to 3 minutes. The secret here is to get flavor from this vegs, but don't let the garlic burn whatever you do, if it does start over.
Add tomatoes with reserved liquid, vinegar, and lime juice, and, stirring constantly, cook for 1 minute.
Add water, cooked pork, peas, beans, broth mix, parsley, cilantro, and seasonings; stir to combine.
Reduce heat to low, cover pan, and let simmer, stirring occasionally, for 30 to 35 minutes.
Stir in potato slices, cover, and continue cooking until potato, pork, and beans are tender, 20 to 25 minutes longer. Make sure the beans and potato are done....Make sure to stir occasionally too......make a lot of noise so it sounds like you are killing yourself cooking for extra points, bang the pot top stuff like that, throw in a couple of AY DIOS MIOS LOL LOL (trust me this stuff works LOL)
Remove and discard bay leaf before serving.
remember always taste it and adjust to you likes...you may have to add more salt at the end but that's ok.....Oh yeah the rice is up to you.....lol, I like yellow rice with this but its up to you.....have fun ;)
I can't really suggest anything specific to Cuba. You might want to google your main ingredients and see if there are any recipe.com type sites that come up. I would throw the pork, black beans, rice in with some pineapple & fresh ginger & let it simmer and make it like a stew. But then, I'm a good cook.
Cuban Rice and Beans
Recipe #30227
This recipe came from a friend of mine.
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4 servings 40 min 10 min prep
Change to: servings US Metric
6 slices bacon (optional)
1/2 cup chopped pepper
1/2 cup coarsely chopped onions
15 ounces rinsed and drained black beans
14 1/2 ounces Mexican-style tomatoes
1/4 teaspoon chopped thyme leaves
enough uncooked brown rice, for 4 servings
Not the one? See other Cuban Rice and Beans Recipes
< 60 mins Breakfast
Breakfast
Low Fat Breakfast
Rice Breakfast
Potluck Breakfast
Cook bacon over medium heat in 10 inch pan for 8-10 minutes.
Remove bacon from pan (reserve 1 teaspoon bacon pan drippings).
Crumble bacon and set aside.
In the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings.
Cook over medium heat, stirring constantly, for 2-3 minutes.
Stir in crumbled bacon, beans, tomatoes, and thyme.
Continue cooking until liquid is reduced and sauce thickens (10-15 minutes) Meanwhile, cook rice according to package directions for 4 servings.
Serve black bean mixture over rice.
Makes 4 servings of 1/2 cup each.
Adjust amounts of each ingredient as necessary to make more for functions and the like
*THat is for the rice and beans*
*This is for the pork*
Cuban Shredded Pork
SUBMITTED BY: Lisa
"This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice."
Original recipe yield:
4 to 6 servings
PREP TIME 1 Hr 30 Min
COOK TIME 15 Min
READY IN 1 Hr 45 Min
PHOTO BY: ALLEYCAT27 US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 1/2 pounds boneless pork chops
1 pint water to cover
1 lime, juiced
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1 lime, juiced
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
Hope that helps!
INGREDIENTS
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied
DIRECTIONS
Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
www.cdkitchen.com/recipes/recs...
An easy recipe, and a bonus one!
CUBAN PORK SAUTE
1 1/2 lbs. pork tenderloin
1 tsp. oregano
1/2 tsp. black pepper
1/3 c. chopped onions
4 tsp. minced garlic
1/3 - 1/2 c. Italian salad dressing
3-4 tbsp. olive oil
3 tbsp. chopped scallions for garnish
Black beans, cooked
1 1/4 c. white rice, cooked
Cut meat into bite-sized pieces and place in a glass bowl. Sprinkle with oregano and pepper. Add onions and garlic (we add extra) and pour dressing on top. Cover and refrigerate for 24 hours, turning periodically. Heat olive oil in skillet until very hot. Put the entire contents of meat and marinade in skillet and saute until very brown. Garnish with scallions and serve with beans and rice. Serves 4.
TexMex Black Bean Habanero Chili
This is best when made the night before and allowed to mellow out in the
fridge. Serve with chopped raw onions, crisp fried tortillas, and sour
cream. Magnifico!
1 tablespoon vegetable oil
3 pounds beef chuck, trimmed (get the butcher to trim and coarse or chili
grind)
1 pound pork, trimmed and coarsely ground
Sea salt and freshly ground black pepper to taste
6 heaping tablespoons dark chili powder
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
2 heaping tablespoons dried parsley
3 packets Goya Sazon con cilantro y achiote
2 large yellow onions, coarsely chopped
3 stalks celery, coarsely chopped
? large red bell pepper, chopped
? large yellow bell pepper, chopped
? large green bell pepper, chopped
3 good sized yellow habanero chiles (Mine were frozen from last year’s
crop), seeds and stems removed, minced
10 cloves garlic, smashed and finely chopped
1 tablespoon vegetable oil
1 can Rotel Tomatoes with chili peppers
1 can crushed tomatoes
4 ounces Guinness Draft
7 good shakes Worcestershire Sauce
Scant 1/8 teaspoon ground cloves
3 cans black beans
3 tablespoons masa harina
Add the tablespoon of oil to an 8 quart heavy pot and heat it up. Drop in
the meat with a little salt and black pepper and sauté it on high heat until
it is gray. Add the chili powder, cumin, oregano, dried parsley, and Goya
Sazon and reduce heat to medium. Continue to sauté stirring often. The meat
will gradually turn a dark reddish brown and will be fully coated with the
spices. Add the onions, celery, bell peppers, habaneros, and garlic. Stir
this mixture until the vegetables begin to soften then add the tomatoes with
chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add
the ground cloves. Simmer this mixture, adding more liquid if necessary, on
low heat until the meat is tender, about an hour.
Add the canned black beans. Cook for another 35 to 45 minutes until all is
married up, then turn the heat up to high and stir in the masa harina mixed
with a little water. This will "soften" the mixture and slightly thicken. If
you need to thin it out during this last step, just add a little water, beef
broth, or a little more Guinness!
Yield: 10 or more servings
Heat Scale: Hot
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Cook a pot of black beans with onion and bell pepper and garlic. Cook a pork roast, well seasoned with bell pepper and onion and garlic, - weird but I use the same seasonings when I cook this, and I cook a pot of rice with it - spanish rice that is. This is wonderful. If you want detailed recipes. Let me know and I'll write it up and email it to you.
Cuban Pork
Ingredients
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
Directions
1. For marinade, in a small bowl combine lime juice,
water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the
refrigerator for 6 to 24 hours, turning occasionally.
2. In a 3-1/2- to 5-quart slow cooker place onion. Top
with meat and marinade mixture.
3. Cover; cook on low-heat setting for 10 to 12 hours or
on high-heat setting for 5 to 6 hours.
4. Transfer meat to a cutting board; cool slightly. Skim
fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.
Pico de Gallo: In a medium bowl combine 2 peeled and
finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.
Tampa Cuban Chicken and Yellow Rice
1/4 cup olive oil
2 Spanish onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 bay leaves
pinch of oregano
2 teaspoons salt
1/2 teaspoon pepper
1 tomato, diced
2 cups water
1 cup rice
4 chicken pieces, sauteed
4-5 strands saffron (or yellow food coloring)
peas and pimientos for garnish
Heat oil in a large skillet. Add next 9 ingredients.
Saute until wilted. Add water. Bring to a boil. Add
rice, chicken, and saffron (or food coloring). Bring
to a boil again; stir and lower heat. Cook on low,
covered, for 20 minutes. You can also bake it for 20
minutes at 375°, if you prefer. Garnish.
Cuban Black Beans
Servings: 8
Ingredients:
1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper
Directions:
1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.