Best 8 Cuban Black Beans And Rice Vegan Recipes

CUBAN BLACK BEANS AND RICE

Steps:

• Drain and rinse the soaked beans and put them in a pot along with the water, half the diced green pepper, ¼ of the diced onion, 2 cloves of the minced garlic and the bay leaf.
• Bring to a boil then reduce the heat to the lowest setting and cover the pot with the lid. Simmer for 45 minutes.
• After about 35 minutes start preparing the sofrito. In a pan heat the oil over medium heat and add the remaining onion. Sautee until tender then add the remaining green pepper. When the green pepper is tender add the remaining garlic and sautee for about a minute more or until the garlic is cooked. Add the cumin, oregano and paprika and fry, stirring continuously, for 30 seconds or until the spices are fragrant.
• Add this sofrito to the beans along with the salt, cover and simmer for 30 more minutes.
• You can start boiling water to cook the rice at this point.
• Finally, add the vinegar and sugar to the beans and simmer for 15 more minutes. If the beans seem to have a lot of water you can simmer them uncovered this time, otherwise cover them again. You can optionally transfer a portion of the beans to a blender and stir the blended beans back into the pot (I didn't).
• Taste and add salt as necessary (I added an additional ½ teaspoon). Serve the rice into bowls with the black beans on top.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

BASIC VEGETARIAN BLACK BEANS AND RICE

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil .
• Cook onion and green pepper until crisp-tender.
• Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.
• Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.
• Serve black beans over rice. Garnish with a lime wedge (optional).

CUBAN BEANS AND RICE

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
• Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

CUBAN BLACK BEANS AND RICE - VEGAN

Steps:

• Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
• Add a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Stir in the vinegar just before serving.
• In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
• Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.

VEGETARIAN CUBAN BLACK BEANS

Steps:

• Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
• In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender.
• In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.)
• Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
• Preheat the oven to 350 degrees F.
• In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl.
• Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
• Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve.

CUBAN-INSPIRED BLACK BEANS AND RICE

Steps:

• Heat 1 ½ tablespoons of the oil in a large skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden.
• Add the beans, vinegar, and seasonings (be generous with the black pepper) along with the water or cooking liquid. Simmer over very low heat, covered, for 10 minutes.
• With the back of a wooden spoon or a mashing implement, mash about ½ cup of the beans in the skillet, or enough to thicken the base. Make sure there is enough liquid to keep everything nice and moist but not soupy. Simmer for 5 minutes longer.
• Serve the black beans over the cooked rice, topping each serving with a sprinkling of the chopped raw onion, if desired.

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.