Best 3 Latin Black Beans Habichuelas Negras Recipes
Black beans, known as "habichuelas negras" in Spanish, are a staple ingredient in many Latin American dishes. They are packed with flavor, nutrients, and versatility, making them a popular choice for home cooks and chefs alike. Whether you prefer them in soups, stews, salads, or as a side dish, there are countless ways to enjoy these delicious beans. In this article, we will explore the diverse world of Latin black bean recipes, providing you with inspiration and guidance to create flavorful and authentic dishes that will tantalize your taste buds and transport you to the vibrant culinary landscapes of Latin America.
Check out the recipes below so you can choose the best recipe for yourself!
LATIN BLACK BEANS HABICHUELAS NEGRAS
Make and share this Latin Black Beans Habichuelas Negras recipe from Food.com.
Provided by Helenic Hottie
Categories Black Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized saucepan, heat oil over Med/Hi heat.
- add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
- add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
- stir it all up and increase heat to High.
- once boiling, lower heat to simmer for about 30 minutes.
- add cap of vinegar and stir up
- serve over rice
- enjoy!
CUBAN BLACK BEANS (FRIJOLES NEGROS)
This is my favorite recipe, shown to me by my mother, and shown to her by her mother and so on. It is amazing! Make sure to follow instructions perfectly so the beans do not come out salty. The secret is the teaspoon of sugar. Serve with white rice.
Provided by mtndew2034
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
- Remove lid and adjust seasoning.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.3 g, Fat 10.9 g, Fiber 15.9 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2396.4 mg, Sugar 3 g
DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)
Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.
Provided by Kitty Kat Cook
Categories Rice
Time 45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
- Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
- When it starts to boil reduce heat to the lowest possible and cover with a lid.
- After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
Tips:
- For the best flavor, use dried black beans rather than canned ones.
- Soak the beans overnight before cooking them. This will help them cook more evenly and quickly.
- Add a bay leaf or two to the pot while cooking the beans. This will help to infuse them with flavor.
- If you want a thicker soup, mash some of the beans with a potato masher or immersion blender.
- Serve the soup with a dollop of sour cream or yogurt, a sprinkle of chopped cilantro, and a side of cornbread or tortillas.
Conclusion:
Latin Black Beans (Habichuelas Negras) is a flavorful and versatile dish that can be enjoyed on its own or as a side dish. It is a great source of protein, fiber, and iron. With its smoky, slightly sweet flavor, this soup is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try!
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