I usually buy the TJ's canned cuban black beans - I think they have cumin, cilantro, lime, and something else.

I have some dry beans soaking and ready for dinner. What should I do to make them more - cuban? I don't have any cilantro. We're having coconut rice and diced mango on the side.

I don't know but I"m bumping for you because I have two cans of organic black beans in my pantry and no idea what to do with them.
I'd love some low cal, easy ideas - no time to hit recipes.com until this weekend lol

My favorite thing to do with black beans is to put a can into the food processor with 1/2 cup of picante sauce, then nuke for 2 mins & eat with chips.

I made 2 cups of rice (I think it was basmati) and while the rice was cooking I sauteed an onion in olive or canola oil. When the onion was translucent I added a bit of garlic and a whole bunch of chopped collard greens. When it was just cooked (no soggy greens :)) I poured it into a large bowl. When the rice was done and somewhat cooled off I added the greens and onions and 2 cans of black beans. It was yummy. I brought it to playgroup and it went over really well.

MMMMM! I just heat them up and use them in burritos. I love black beans. You could make Meeshi's black bean and corn salad.

cuban black beans recipes, southwest (http://www.familyoven.com/recipes/search/cuban-black-beans?&tags=southwest)

several yummy looking ones here

Mmmmmm cuban black beans! I'd love to know too....

I just came across a recipe for cuban black beans and rice in one of my Moosewood books. I haven't made it but this one looks good!

Cuban Black Beans and Rice
7 c cooked black beans
3 TBS olive oil or butter
2 garlic cloves, minced
1 c chopped onion
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp paprika
1 c chopped carrots

1 med green pepper, chopped
salt and pepper to taste
1/4 c chopped parsley
1 c tomato juice or orange juice
2 med tomatoes, chopped
6 c cooked brown rice
1 c sour cream

Drain cooked beans and reserve the liquid.

In a large skillet saute the onions, garlic and spices until the onions are translucent. Add carrots and saute 3-4 min. Add green peppers and saute for 5 more min. Add salt, pepper, parslley, juice, and tomatoes and simmer until veggies are tender.

Combine the drained black beans w/ the veg mixture. Puree 2-3 c of the mixture with enough of the reserved liquid (or stock, or water) to make a smooth puree. Sitr the puree into the beans and simmer for 10 min. Taste for salt.

Serve on hot rice and top with sour cream.

YUM!!! Well, of that, I don't have any coriander - but I will add cumin and paprika to the beans now while they're cooking :)

I'd love to hear what you end up doing and how it is! You could throw in some cilantro instead of the dried coriander if you have it....

I wish I had some! :)

I think I'll do some lime at the end to brighten it up - and I put a pinch of ground ginger in there, too.

We'll see how it plays out ;)

Ok, I'm doing the low/no carb thing this week so no tortillas or rice or chips for me - wheres Meeshis recipe?

This looks decent

BLACK BEAN AND CORN SALAD

1 can black beans
8 1/2 oz. can yellow whole kernel corn
1/4 c. red onion, chopped
1/4 c. red bell pepper, chopped
1/4 c. vinaigrette salad dressing
1 lg. clove garlic, minced
2 tbsp. fresh cilantro, chopped (I may be out of cilantro tho)

Rinse beans and corn. Add remaining ingredients and refrigerate.

http://www.amitymama.com/vb/amity-mama-market/338537-hot-d-mn-stuff-good-black-bean-corn-salad.html

I make mine cuban style and you dice up onions and garlic, brown them. Then add the beans and cook. Right before you serve them you do a splash of vinegar and serve.

I wish I had some! :)

I think I'll do some lime at the end to brighten it up - and I put a pinch of ground ginger in there, too.

We'll see how it plays out ;)

And? Was it yummy? :)

My fave:

Black Beans with Yellow Rice

Ingredients (use vegan versions):

1 1/2 cup chopped onions
1 cup diced green or red pepper
1 cup diced carrot
1 tbl. chopped garlic
2 teaspoon ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c cup water
1 tbl seeded and minced Jalapeno pepper, or to taste
3/4 teaspoon ground tumeric
1/4 teaspoon ground cumin
2 3/4 cup water
1 1/2 cup rice (basmati is good)
Salt to taste

Directions:

Saute veggies in a little water until they are golden, about 10 minutes. Add remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30 seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done (15 minutes for white, about 40 minutes for brown). Serve beans over rice, with some chopped cilantro and yogurt optional.

To clarify, you cook the rice in a seperate pot from the beans.





Caribbean Black Beans
4 servings
Serve over rice.
1 1/2 cups chopped onions
3 garlic cloves, minced or pressed
1 Tbsp. grated fresh ginger root
1 tsp. fresh thyme (1/2 tsp. dried)
1/2 tsp. ground allspice
4 1/2 cups drained cooked black beans (3 16-ounce cans)
3/4 cup orange juice
salt and ground black pepper to taste
Sauté the onions and garlic in a non-stick skillet for about 5 minutes, until the onions begin to soften, adding a tablespoon of water if needed to prevent sticking. Add 1 tbsp. of water, the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft, for about 2 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve.

Adapted from Moosewood Restaurant Cooks at Home

This is how I usually make them:

Black Beans and Rice

Chop 1/2 a green pepper and 1/2 and onion pretty small. Saute in olive oil over med heat.
Add 2-3 cloves of garlic, (chopped fine) when onions and peppers begin to soften.
Continue to saute until onions are clear and peppers are soft.
Add 1 tablespoon of cumin and stir in.
Add 2 cans of black beans and cook on low for a few hours.
Just before serving, add a dash of Adobo, a bit of salt and pepper (to taste), some hot sauce if you like it, and about 2 tablespoons of red wine vinegar.
Serve over rice.
It's even better if you make it the day before and reheat it.

If it doesn't seem flavorful enough you can add more cumin, but be aware that the vinegar and salt you add at the end is what really brightens up the flavor.

Also, I meant to add that you can use a one pound bag of dry beans instead of 2 cans. If you use the dry beans don't add any salt until they are completely cooked because the salt does not allow them to soften up.

Simply Seasoned Black Beans.

If you can't find it on google or vegetarian times site, holler and I'll try to get back online again tomorrow and post it if needed.

We do add shredded mexican mix cheese and have fritos scoops chips with it, which makes it not nearly as healthy....but it is good and all the children gobble it up! It is like a treat around here.

Michelle