Black beans - Revision history

Ben at 18:51, 2 January 2025

2025-01-02T18:51:09Z

← Older revision		Revision as of 18:51, 2 January 2025
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	~~= Cuban black beans =~~
	For cooked black beaning.		For cooked black beaning.

			= Cuban black beans =
	== Ingredients ==		== Ingredients ==
	* 1/2 C olive oil		* 1/2 C olive oil

Ben at 18:50, 2 January 2025

2025-01-02T18:50:55Z

← Older revision		Revision as of 18:50, 2 January 2025
Line 1:		Line 1:
	= Cuban black beans =		= Cuban black beans =
			For cooked black beaning.

	== Ingredients ==		== Ingredients ==
	* 1/2 C olive oil		* 1/2 C olive oil

Ben at 18:49, 2 January 2025

2025-01-02T18:49:57Z

@@ Line 69: / Line 69: @@
 Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
 </blockquote>
 = The Graveyard =
 Read the link

Ben at 17:55, 2 January 2025

2025-01-02T17:55:10Z

← Older revision		Revision as of 17:55, 2 January 2025
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			= Cuban black beans =
			== Ingredients ==
			* 1/2 C olive oil
			* 1 sweet onion, diced
			* 2 bell peppers (preferably red), diced
			* "all the fucking garlic"
			* white wine
			* 1.5x volume canned black beans, with liquid
			* 1 oz. ground cumin, more to taste
			* "shot glass" oregano
			* 1-3 packets Goya Sazon, more to taste
			* 3-4 bay leaves
			* 1 lime

			== Instructions ==
			# In a [size] pot over medium heat, in olive oil, cook onions and peppers until onions are softening. Add garlic.
			# Cool down with white wine to kill raw garlic taste and bring out depth of flavor.
			# Add beans. Simmer [a bit] medium-low.
			# Add cumin, oregano, Goya Sazon, and bay leaves.
			# "Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom." Cook for a few hours?
			# Add cumin and Goya to taste. Add lime for kick.
			# Serve over rice with shredded pork.

			== Bean dip ==
			<blockquote>
			Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
			</blockquote>
			=== Ingredients ===
			* Dried peppers, chopped and reconstituted in the wine
			* Sriracha

			=== Instructions ===
			Make the beans as normal with the following exceptions:
			# Add peppers with the garlic after the saute.
			# Add Sriracha [at some point].
			# Half-blend with an immersion blender.

			== Notes ==
			Source: [https://www.reddit.com/r/Cooking/comments/s8nrws/cuban%20black%20beans%20they%20said%20you%20will%20come%20back/ /u/drewjy on Reddit]
			=== Original ===
			It's freezing cold and I'm looking for something good to cook and came across this legend of a recipe. Its one that I discovered on reddit a long time ago. I have made this countless times in the past. Holy shit are they delicious. And the recipe, well... chef's kiss just kind of speaks for itself.

			Anyways... this may already be out here somewhere on reddit and if it is, I'm sorry. But if it's not, then I'm not sorry at all. In these troubling times, the world needs this.

			And whoever you are that wrote it (and then sent me a copy after it got removed for some reason and i asked for one) - you've brought countless delicious bowls of Cuban Black Beans (or CBBs as I refer to them) to my belly and I'm grateful for it. I hope you're well.

			Here's the recipe:
			<blockquote>
			Oh my friend, it's called Cuban Black Beans. REAL Cuban black beans, not that shit they serve in restaurants.

			You get a lot of diced sweet onions and peppers (red is best balance of sweetness to price) and you cook them over medium heat in a lot of olive oil. How much olive oil? Say you have one big onion and two decent sized peppers, then I say at least a half a cup. Once the onions are softening up, you add garlic. How much garlic? ALL THE FUCKING GARLIC.

			Then you cool it down with some white wine (not too sweet, something middling). Let it steam off for a minute. What you're doing is killing the rest of that raw garlic taste and letting the alcohol in the wine bring out the rest of the flavors.

			Then you add black beans. I use canned, un-drained straight beans (don't get the kind that's labeled "black bean soup"). Some will tell you canned isn't as good. I say bullshit. I use one and a half times as much by volume as I have of the onion/pepper/garlic mixture.

			Simmer the beans for a bit, low-medium. Then you will add an ounce of ground cumin, a shot glass' worth of oregano, and a packet or three of Goya Sazon (if you don't know what that is, look in the Mexican/Spanish/Ethnic section and look for little boxes that say Goya). If you want to be a boss, add three or four bay leaves, but don't forget to pull them out later -- no one wants to eat a bay leaf. Mix it in well.

			Either move it to a crock pot or put it in a 225* oven. Check it every once in a while -- you want the beans to be soft. You do not want this to burn, so scrape the bottom. I'd sooner eat your shit than burnt black beans, and so would you.

			Now after a few hours taste it. More flavor? Add more cumin and Goya. Needs a kick? Add some lime. You know what? FUCK YOU, ADD LIME ANYWAY.

			Traditionally, this is served over rice. FUCK THAT. I serve it in a bowl. Maybe throw some shredded pork on that bitch. FUCK ME.

			If you use enough onions, peppers, and wine, these will be surprisingly sweet. (My Abuelita accused me of adding sugar, that bitch.) The beans, cumin, and oregano will give it a rich, earthy flavor. Goya is just magic. And the wine and lime will give just a hint of tartness. The beans, slow-cooked, are almost meaty (in a braised meat sort of way, not in a fuck-yeah-cow-meat kind of way). Once they cool down a bit, it will have a thicker texture, so let it sit for a little bit.

			Best? Eat it the next day after reheating. We make this in a four gallon vessel and gorge for a week.

			Now let's say you're having a party. You will get a bunch of dried peppers, chop them fine, and soak them in that wine (simmer it!). And you will add this goodness to the mix after the saute stage, so they soften and diffuse. And maybe some Sirracha, but only if you want to guarantee getting laid that night. Dip your immersion blender in there for a little bit -- get it half blended. Then you'll let it cool. And you will dip chips into that motherfucker and you will come back and thank me.
			</blockquote>
			= The Graveyard =
	Read the link		Read the link

Niels: 1 revision imported

2023-06-06T05:16:35Z

1 revision imported

← Older revision	Revision as of 05:16, 6 June 2023
(No difference)

old>Niels: 1 revision imported

2015-04-27T04:24:30Z

1 revision imported

New page

Read the link

http://www.reddit.com/r/AskCulinary/comments/10kvz7/i_would_like_to_get_more_protein_from_beans_but_i/c6ef6fp

Go read it.