Cuban Style Black Beans
Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.
But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.
Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.
Man That’s Cooking
Ingredients
- 14 oz Goya black beans
- 4 cups water
- 1 can chicken broth
- 1 spanish onions diced
- 1 green bell pepper diced
- 3 cloves minced garlic
- 1/4 cup cilantro
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black peppercorn
- 1 packet Sazon
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1 bay leaf
Directions
Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.
Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.
Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.
While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.
Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.
Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!
Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.
Print This Recipe
Watch How To Make This Recipe
Tuscan White Bean Salad
Tuscan White Bean Salad
Are you looking for a light, healthy, and easy-to-make salad recipe that will satisfy your taste buds and provide you with essential nutrients? Look no further than Tuscan White Bean Salad! This versatile dish is perfect for any occasion, whether you’re having a backyard BBQ, a potluck dinner, or a simple weekday lunch.
Before we dive into the recipe, let’s take a moment to appreciate the nutritional benefits of Tuscan White Bean Salad. This dish is packed with plant-based protein, fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Here are some of the key nutrients found in Tuscan White Bean Salad:
Man That’s Cooking
Ingredients
- 2 15oz cans cannellini beans
- 1 pint cherry tomatoes
- ½ red onion
- ½ green pepper
- ¼ cup chopped fresh basil
- ¼ cup capers
- ¼ cup parsley
- ¼ cup olive oil
- ½ lemon juice and zest
- ½ tsp red pepper flakes
Directions
First, pour out the cannellini beans into a colander to drain and wash them. While they dry, slice the cherry tomatoes into 3 slices each. For small tomatoes just cut those in half. Dice the onion and pepper then combine it with the tomatoes in a bowl.
Add the beans to the bowl then add the capers and olive oil. Add the zest of a half lemon, then the juice. Mix everything together then add the red pepper flakes, chopped basil and chopped parsley. Mix once more and refrigerate for 1 -2 hours. Serve and enjoy.
Print This Recipe
Watch How To Make This Recipe
Eggplant Mozzarella
Eggplant Mozzarella
Eggplant mozzarella is a lower fat and quicker recipe than typical eggplant parmesan. This recipe also includes other veggies that you would not find in classic eggplant parmesan recipes. Now of course you will need to spend at least an hour salting the eggplant to get the bitter liquid out. Add the chopping and baking steps and you might need to save this recipe for the weekend. But overall this is pretty easy to put together and it is just amazingly delicious!
Man That’s Cooking
Ingredients
- 2 eggplants
- 1 yellow onion
- 8 oz baby bella mushrooms
- 14 oz can whole artichoke hearts
- 1 clove garlic
- 1tsp basil
- 8 oz low fat mozzarella cheese
- 3 oz parmesan cheese
- 24 oz marinara sauce
- 1/2 tbs Italian seasoning
Directions
Cut the ends off the eggplant then slice the eggplant lengthwise in ¼ inch slices. Set aside any odd shaped slices or leftover bits to use later. Salt the eggplant on one side and let it rest for 30 minutes. Pat the eggplant slices dry then flip them over and salt the other side. Let it rest for 30 minutes and pat the eggplant dry.
Drain the artichokes and let them dry on paper towels. If you purchased whole artichoke hearts, you can squeeze the liquid out of each by hand. Dice the onion and mushrooms. Dice the artichokes when dry. Roughly chop any leftover eggplant bits and misfit slices.
Preheat the oven to 400 degrees. Place aluminum foil on 2 baking sheets then spray them with cooking grease. Add one layer of eggplant on the sheets. Brush them on both sides with olive oil. Apply salt, pepper and oregano on both sides. Bake for 20 minutes on the middle rack.
Cook the chopped eggplant bits, mushroom, onion, and artichoke mixture in a frying pan at a medium heat for 10 minutes or until the onions become translucent.
Cover the bottom of a 9 x 13 cooking dish with marinara sauce. Add a layer of eggplant, then spoon in a layer of the onion mushroom artichoke mixture. Spoon on a layer of marinara sauce, then a layer of mozzarella. Repeat these layers until you use up the ingredients. For the top layer use eggplant covered lightly with marinara then mozzarella.
Seal the dish with aluminum foil and bake for 20 minutes at 400F. Next, remove the foil then top with grated Parmesan and Italian herbs. Turn the broiler on high then place the dish uncovered in the oven for 3 – 5 minutes. Be sure to keep an eye on the brown color of the cheese and do not allow it to overcook. Remove from the oven and allow it to rest for 10 minutes before serving.
Print This Recipe
Watch How To Make This Recipe
Lentil Soup
Lentil Soup
On a cold day or even in the middle of summer, lentil soup is always a pleasure to eat. This soup is easy to make and you can prep ahead of time all the chopping work. It freezes nicely for several months and it can stay refrigerated for up to a week. If you like lentil soup but never made it before, you will be surprised at how delicious this home made version will taste. And it totally blows away lentil soup in a can, there is just no competition.
Man That’s Cooking
Ingredients
- 8 cups vegetable broth (2x 32 oz containers)
- 16 oz package dried lentils
- 14 oz crushed tomato
- 4 stalks of celery
- 4 stalks of carrots
- 1 yellow onion
- 2 cloves garlic
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 lemon juiced
- 1 cup chopped baby spinach
- 1 chicken bouillon cube
Directions
First dice the onions, carrots and celery. Add olive oil to a stockpot and heat it on a burner at a medium temperature. Saute the onions, celery, carrots and thyme. Mince the garlic, then add it to the stockpot and saute it for 1 minute.
Add the vegetable broth and bouillon cube to the stockpot. Next, wash the lentils and remove any rocks and debris. Add the lentils and crushed tomatoes to the stockpot. Bring everything to a boil (about 5 minutes), then reduce the heat to medium low. Simmer for 30 minutes covered with a lid.
After 30 minutes, use an immersion blender to puree the soup part way. You can use a regular blender if you don’t have an immersion blender, but just pulse a few cups of the soup. Add the chopped greens and lemon juice then cook with the lid slightly open for at least 30 minutes. Salt and pepper to taste.
Print This Recipe
Watch How To Make This Recipe
