Cuban Black Beans

It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup. I was in a real Cuban restaurant somewhere in the city. It’s been so long ago that I don’t recall the name or even where it was. But I definitely remember the beans. Sometimes the memory of a really good meal stays with you for the rest of your life. Food memories are some of the strongest you have.

Cuban Black Beans

A Big Favorite In Our House

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.

Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my slow-cooked lima beans.

Cuban Black Beans
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5 from 1 vote

Cuban Black Beans

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.
Course Side
Cuisine Cuban
Keyword beans, Cuban
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 12
Calories 287kcal

Ingredients

Instructions

The night before

  • Rinse the beans and add to a large pot.
  • Add enough water to cover the beans by an inch and let soak overnight.

The next day

  • Add one onion, quartered.
  • Add one pepper, quartered.
  • Add 4 cloves garlic, minced
  • Add 3 bay leaves.
  • Add 1 teaspoon of salt and 1 teaspoon pepper.
  • Add 1 1/2 tablespoons of oil.
  • Add 1 teaspoon of cumin.
  • Add enough water to again cover the beans by an inch.
  • Bring to a boil and let boil for 5 minutes.
  • Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren’t mushy, checking the water level on occasion.
  • Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
  • Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
  • Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
  • Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
  • Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
  • Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
  • Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.

Nutrition

Calories: 287kcal | Carbohydrates: 54g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1258mg | Fiber: 13g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 5mg

Nutritional values are approximate.

Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years. Every week. I would say every day, but that wouldn’t leave me much time for grilling burgers and such. The meat mixture is just incredible. The ingredient list may look like, but there’s nothing that’s hard to find on it.

Sloppy Cuban Sandwiches

Messy Deliciousness

These sloppy Cuban sandwiches were messy. Sloppy. You pick one up and you never set it down until it’s all gone. The meat has a bit of kick, but not much, and it’s offset by the cool crunchiness from the pickles. These may well be the perfect sandwiches.

I also make another great take on a sloppy Joe that uses chorizo called, well, a Chorizo Sloppy Joe. My Big Daddy’s Sloppy Joe is something a bit more traditional but with more grownup flavors. I’m a big Sloppy Joe fan!

I like to use my good ole trusty Dutch oven to make these sandwiches and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Sloppy Cuban Sandwiches
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5 from 1 vote

Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years. 
Course Main
Cuisine American
Keyword Cuban, sandwich, sloppy Joes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 510kcal

Ingredients

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Crumble in the chorizo and ground pork.
  • Add the onion, garlic, allspice, paprika, coriander and salt and pepper.
  • Cook for 5 or so minutes or until the meat starts to brown.
  • Add the brown sugar, Worcestershire sauce and the lime zest and lime juice. Stir well.
  • Stir in the chicken stock and tomato sauce.
  • Bring to a slow simmer and let cook for 5 minutes, stirring often.
  • Place a slice cheese onto each roll (having it on the bottom will slow the lovely juices from making your bread soggy… but not for long!).
  • Top with a generous amount of the meat mixture.
  • Place under the broiler for a few minutes until the buns starts to brown and the cheese is melted.
  • Top with some chopped dill pickle and serve.

Nutrition

Calories: 510kcal | Carbohydrates: 44g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 1025mg | Potassium: 410mg | Fiber: 3g | Sugar: 11g | Vitamin A: 331IU | Vitamin C: 8mg | Calcium: 204mg | Iron: 12mg

Nutritional values are approximate.

Grilled Cuban Hot Dogs

Although certainly not an authentic take on the (yummy) Cuban sandwich, these grilled Cuban hot dogs do remind you of the tastes of the handheld classic. Easy to make, they’re perfect for lunch. I just fired up my Weber Q1200 grill and tossed a few dogs on. Minutes later we’re enjoying lunch!

Grilled Cuban Hot Dogs

The Right Pickle For The Job

I used McClure’s Sweet and Spicy wavy cut pickles on these dogs. They are by far our favorite pickles. They are crunchy, tasty, and have a really nice kick to them. They were perfect on these grilled Cuban hot dogs. You can use your preferred pickles instead of course.

Also try my super-yummy Hawaiian hot dogs.

Grilled Cuban Hot Dogs
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5 from 1 vote

Grilled Cuban Hot Dog

Although certainly not an authentic take on the (yummy) Cuban sandwich, these grilled Cuban hot dogs do remind you of the tastes of the handheld classic. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 237kcal
Author Mike

Ingredients

Instructions

  • Grill the dogs and toast or warm the buns as desired.
  • Insert one piece of ham into each bun.
  • Add a piece of cheese, followed by the hot dog.
  • Add pickles then mustard to taste.

Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 657mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg

Nutritional values are approximate.

Cuban Burgers

Wow, these Cuban burgers were great. I put two things I love into one and I got … lots more love! This simple idea combines the great flavors of a burger with a Cuban sandwich. You’ll need a panini press to flatten these, but it’s ok if you don’t have one. Instead, place the burgers (wrapped in foil) into a large heated skillet then place another, smaller, skillet on top. Weigh it down with a few unopened cans you have on hand to press it down a bit. Voila! Instant panini press!

Cuban Burgers

Griddled To Perfection

The easiest way to cook these Cuban burgers is on a Cuisinart Griddler. It is an absolute beast at making pressed sandwiches. It gets nice and hot, giving you that perfect crusty bread. It gets the cheese nice and perfectly melty. That’s what you’re after! And it’s oh so easy to clean up too!

Also try my Dallas burgers.

This recipe is based on a recipe from Bobby Flay.

Cuban Burgers
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5 from 1 vote

Cuban Burgers

Wow, these Cuban burgers were great. I love Cuban sandwiches, and I love burgers, so put two things I love into one and you get … lots more love! 
Course Main
Cuisine American
Keyword burgers, Cuban
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 812kcal

Ingredients

Instructions

  • Form meat into patties. Season well and grill until just barely done.
  • Combine the mayonnaise, roasted garlic, and salt and pepper to taste in a bowl.
  • Slather bun sides with the mayonnaise mixture and add some Dijon.
  • Top buns with the cheese, burgers, more cheese, and some ham.
  • Add bun tops and place into preheated panini press. Press down and cook until the cheese melts

Nutrition

Calories: 812kcal | Carbohydrates: 26g | Protein: 38g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1251mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 4mg

Nutritional values are approximate.