"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-22-2014, 10:06 AM   #11
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
OK, I'll look for this on my grocery run today. If I get lucky then I'll make this for dinner tomorrow. If not then I guess I get to shop online...aw shucks!
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-22-2014, 10:32 AM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
I love Goya Sazon and put it in almost every savory thing I make ...

But 2 packets sounds like an awful lot to me ....

I make Cuban beans a lot with a different recipe and I only use a pinch -- maybe 1/4 of a packet at most.

That said, this recipe looks really terrific!! I'm going to try it soon, maybe with Cuban pulled pork.

Tnx!





Sazon with azafran or achiote can turn food yellow. If you care you can buy the version without them.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-22-2014, 12:55 PM   #13
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,114
Sazon used to be the primary seasoning in my ex's camarones criollo (shrimp creole) and arroz con pollo (chicken and yellow rice). He used to pronounce the yellow as "jello" and I wasn't too sure about eating that until he finally talked me into letting him make it for me. Chicken and "jello" rice became a joke when I finally admitted to him why I was so hesitant about trying it. I'd never been exposed to anyone who spoke English as a second language very much previously and was still getting used to that when I met him and thought he was actually using some kind of flavored jello.

Leftover chicken (off bone) and yellow rice is pretty good with black beans mixed in too.

We also use leftover Cuban roast pork and black beans to make a couscous or orzo pasta salad with corn, red bells, red onions, green bells if you want, and a balsamic vinaigrette dressing. Really good if you have leftovers but not enough for another meal as it streeeetches. And, you can even make it without the pork roast and it's still really good and filling because of the black beans, pasta and all the veges.
__________________
medtran49 is offline   Reply With Quote
Old 10-22-2014, 03:03 PM   #14
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,319
Sounds delicious, Andy. Copied and pasted. Thank you for sharing.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-22-2014, 03:20 PM   #15
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,844
I grew up in a Cuban community and my father is Cuban. We ate plenty black beans and rice growing up.
While using dried is more authentic, canned black beans can be used and you can have this dish ready in no time.

Saute bell pepper, onion, garlic, some meat like pieces of ham or bacon and a bay leaf in olive oil. Add canned beans and simmer for about 15 minutes.
Serve over white rice.
I cannot remember the last time I used dried black beans. And I know a couple Cubans that would call canned beans blasphemy.
But they are good and they are fast. In our family, they are also traditional.
__________________
Roll_Bones is offline   Reply With Quote
Old 10-22-2014, 05:13 PM   #16
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Sounds good, Andy. I love Cuban beans.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Reply

Tags
beans, black beans, recipe, rice

Cuban Style Black Beans and Rice [LEFT]As requested:[B] Black Beans and Rice[/B] [/LEFT] [U]1 Lb Black Beans (dry), cleaned[/U] 2 Ea Cloves 1 Ea Small Onion, halved 2 Ea Bay Leaves 4 Cl Garlic, peeled [FONT=PC명]½[/FONT] Ea Green Bell Pepper 1 tsp Ground Cumin 1 tsp Dry Oregano [U]2 Pkts Sazon[/U] 2 Tb Olive Oil [FONT=PC명]½[/FONT] Ea Small Onion, minced 2 Cl Garlic, minced [FONT=PC명]½[/FONT] Ea Green Bell Pepper, minced 3 Ea Scallions, minced [U]TT Salt and Pepper[/U] 6 C Cooked White Rice Place the beans in a 4-quart saucepan and add cold water to cover the beans by three inches. Soak for at least three hours. Stick the cloves into the onion and add them to the beans along with the bay leaves, garlic, green pepper, cumin, oregano and Sazon. Bring to a boil and reduce to a simmer. Simmer, covered, for 45 minutes. Heat the olive oil in a skillet and add the onion, garlic, green pepper, scallion, salt and pepper. Cook over medium heat until the vegetables begin to brown around the edges. Remove the onion, cloves, bay leaves, garlic, and green pepper from the cooked beans. Stir the sautéed vegetables into the beans and return them to a simmer. Simmer, uncovered, until the liquid reduces and the beans are soupy. This could take around two hours depending on the amount of liquid used initially, the strength of the simmer and your definition of ‘soupy’. Season with salt and pepper. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.