Best 3 Victors Cafe 52 Cuban Black Beans And Rice Recipes

In the realm of Cuban cuisine, Victors Cafe 52 Cuban Black Beans and Rice stands as a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable dish, a harmonious blend of tender black beans, aromatic rice, and an array of savory spices, promises a gastronomic journey that transports you to the vibrant streets of Havana. With its rich history and unforgettable flavor profile, Victors Cafe 52 Cuban Black Beans and Rice has earned its place as a beloved dish, cherished by food enthusiasts worldwide. Prepare to embark on a culinary adventure as we delve into the secrets behind creating this exquisite dish, ensuring that every bite delivers an explosion of Cuban flavors and aromas.

Let's cook with our recipes!

CUBAN BLACK BEANS AND RICE

Cuban Black Beans and Rice image

I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

Provided by carole in orlando

Categories Rice

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

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.

Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6

VICTOR'S CAFE 52 CUBAN BLACK BEANS AND RICE

Victor's Cafe 52 Cuban Black Beans and Rice image

Victor's Cafe 52 is a reknowned Cuban restaurant that has been in Manhattan since 1963. I found this recipe in the newspaper about 20 years ago, when Cuban cuisine was quite novel to me. It was a great introduction!

Provided by JackieOhNo

Categories Rice

Time 26m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb black beans
10 cups water
1 large green pepper, sliced
1 onion, sliced
4 garlic cloves, chopped
1 large green pepper, sliced
2/3 cup olive oil
4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
1 bay leaf
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons white wine
2 teaspoons olive oil
3 tablespoons olive oil
2 garlic cloves
3 cups water
1 tablespoon salt
1 lb rice

Steps:

Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.
In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.
Add vinegar and wine; simmer for another hour.
Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
Lower flame, cover, and simmer over low heat for about 30 minutes.
When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
This recipe can be halved easily or the leftovers can be frozen.

PACIFIC CUBAN BLACK BEANS AND RICE

Pacific Cuban Black Beans and Rice image

I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.

Provided by Fancy Nancy

Categories Beans and Rice

Time 1h35m

Yield 6

Number Of Ingredients 20

Ingredients

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g

Tips:

Soak the black beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
Use a large pot or Dutch oven for cooking the beans. This will give the beans plenty of room to cook evenly.
Add a bay leaf, a few cloves of garlic, and a teaspoon of cumin to the pot with the beans. These spices will help to flavor the beans.
Bring the beans to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
While the beans are cooking, prepare the rice. Use a 1:2 ratio of rice to water. Bring the rice and water to a boil in a medium saucepan, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and all of the water has been absorbed.
Once the beans and rice are cooked, combine them in a large bowl. Add a tablespoon of olive oil, a teaspoon of salt, and a half teaspoon of black pepper. Stir to combine.
Serve the Cuban black beans and rice with your favorite sides, such as fried plantains, avocado slices, or sour cream.

Conclusion:

Cuban black beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are tender and flavorful, and the rice is light and fluffy. This dish is also a good source of protein and fiber.