cuban food

Cuban Black Bean Soup made in an Instant Pot or on the stove. This Cuban favorite is made vegan for all to enjoy. Super quick and easy weeknight meal that&#039;s great for leftovers. 

Cuban Black Bean Soup Recipe

olive oil

onion

green bell pepper (roughly chopped)

garlic

kosher salt (plus more to taste)

cumin

coriander

oregano

red pepper flakes

bay leaves

black beans

water

avocado

sour cream

Cilantro Leaves

lime (quartered)

Turn your Instant Pot to the &quot;medium sauté function.&quot; Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 

Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel.&quot; Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.” 

When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further.&nbsp;

When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 

Alternatively, you can transfer this to a blender in batches. 

Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 

Soup lasts up to 1 week when stored in an air-tight container in the fridge. 

To Make the Instant Pot Cuban Black Bean Soup:

In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper,  and garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 

Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 1 1/2 hours, until the beans are tender.

Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 

Alternatively, you can transfer this to a blender in batches. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 

To Make the Cuban Black Bean Soup on the Stove:

Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork

Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty

black pepper

garlic, grated

lime juice

pork butt

salt,

bread,

mustard

swiss cheese

garlic oil

pulled pork

cucumber pickle

oz pulled pork

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Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.

Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.

Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.

Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.

Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.

Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.

Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.

https://vid.tasty.co/output/112095/landscape_480/1539377950

Cuban Chicken Fricassee (Fricase de Pollo)

chicken thighs ((Bone-in, skinless) *See notes below)

mojo marinade ((store bought is fine))

salt ((divided))

green bell pepper ((diced))

dry white cooking wine

tomato sauce

pimiento filled olives

potatoes

peas

Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)

Once marinated, remove chicken from marinade and pat dry. **See notes below

Sprinkle the chicken with 1/2 teaspoon of salt.

Heat the olive oil in a large pot, over high heat.

Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.&nbsp;

Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.&nbsp;

Add the wine to the pan and simmer with the veggies for 5 minutes.

Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.

Simmer (covered) for 20 minutes, add potatoes, then simmer for another 25 minutes.

Add the peas right before serving.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Mojo Sauce

orange

limes

serrano chile

cilantro springs

sugar

Diamond Crystal or ½ tsp. Morton kosher salt

Bon Appétit

Blend orange juice, lime juice, chile, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Cuban arroz con pollo is a classic, one-pot Cuban rice dish made with chicken, yellow rice, tomato sauce, bell peppers and spices. The best comfort food!

Cuban Arroz Con Pollo

olive oil (divided)

chicken thighs

salt, pepper, cumin for chicken thighs

red bell pepper (chopped)

garlic (minced)

white rice (rinsed and washed)

chicken stock

annatto powder, bijol,

bay leaf

Salt + pepper

First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.

In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.

Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Bring to a boil then add the chicken thighs to the mixture.

Cover with the lid and reduce heat to low. Cooking low and slow will ensure you don&#39;t burn the rice. Every stove cooks differently so after 40-45 minutes, take a peek and see if the liquid has been absorbed. If not, continue to cook in 5-minute increments until all the liquid has been absorbed and the rice is tender.

Once the liquid has been absorbed, add in the frozen peas, stirring until warm, then fluff the rice with a fork. Serve and enjoy!

https://content.jwplatform.com/videos/SVG6Um7i.mp4

Cuban Breakfast Sausage

Johnsonville Mild Italian sausage links

Olive oil

Onion

Bell pepper

Peeled garlic

Vino seco (white wine)

Goya tomato sauce

Water

Cumin

Garlic powder

Salt

For a family of four I use two packages of Johnsonville Mild Italian sausage links. First, cut each link into 1/2 inch pieces. Heat a sauté pan on medium high heat and add 2 tablespoons of olive oil. 

Next, add the cut up pieces of Italian sausage and brown all over. Drain off any excess fat and then add the diced onions and bell peppers.  When onions and peppers look translucent add the garlic and cook for another  2-4 minutes until garlic is fragrant. 

Deglaze the pan with the 1/3 cup of vino seco. Scrape up any bits while stirring and add 2 cans of Goya tomato sauce. Fill one can with water and add to sausage. 

Add salt, garlic powder and cumin to sauce and simmer covered on low for at least 30 minutes. The longer this dish simmers on low the better the flavors combine and taste unbelievably delicious! 

While the sausage is cooking I make some breakfast potatoes, scrambled eggs and toast to complete the meal. 

It may seem like a curious combination but the Elena Ruz sandwich is delicious.

Elena Ruz Sandwich

Cuban bread rolls, or any sweet bread

turkey breast

Tbsp cream cheese,

strawberry jam

mayonnaise

Slice each roll in half.

Slather the top with cream cheese and the...

Slather the top with cream cheese and the bottom with strawberry jam. Add turkey and close.

Spread mayonnaise on outside of bread.

If you don't have a sandwich press warm...

If you don't have a sandwich press warm a skillet, place a sandwich on it to toast, flattening it with spatula. Heat 1 minute a side.

Wildly colorful Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains are a unique, fun dinner

Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains

mango

¼ red onion (chopped)

jalapeno

lime (juiced)

sea salt

coconut oil

shrimp

paprika

lemon juice (or lime juice)

brown rice

coconut milk

agave nectar

lime

sea salt (or

plantains

avocado (diced)

cilantro (chopped)

Add all ingredients for the mango salsa to a bowl and toss everything together. Set aside until ready to use.

Make the Mango Salsa:

Add the coconut oil and rice to a medium-sized pot and heat to medium. Saute rice, stirring frequently, for 2 minutes.

Add the coconut milk, agave, lime zest, and salt. Bring to a full boil. Reduce the heat to medium-low, cover, and cook until most of the coconut milk has been absorbed, about 35 to 40 minutes. Taste rice for flavor and add more salt if desired.

Make the Coconut Rice:

Place the peeled raw shrimp in a mixing bowl along with the cumin, paprika, and garlic. Stir well to make sure all of the shrimp is coated with spice.

Add coconut oil to a skillet and heat to medium-high. Place shrimp on the hot skillet and cook until browned, about 2 to 3 minutes. Flip the shrimp, add the lemon juice, and cook until shrimp is cooked through, an additional 2 to 3 minutes.

Saute the Shrimp

Heat the oil to medium high in an 8 to 10-inch skillet (I've found cast iron works great). Note: You want enough oil to allow the plantains to float while they're frying, but they don't need to be fully submerged.

Run a knife along the length of each plantain in order to peel them. Note: plantains are much more difficult to peel than bananas. I've found choosing ripe plantains and making a deep cut down the full length of the peel, cutting just as deep as the peel until you reach the flesh, is helpful in getting the peel off easily. Ripe plantains should be fairly easy to peel. The greener, less ripe plantains will be difficult and often the peel will be stuck to the flesh.

Cut the plantains into spears or rounds. The shape is just a matter of preference, as the end result will be the same.

Carefully place the plantain rounds in the hot oil and allow them to cook about 2 to 3 minutes, until browned. Carefully flip using a slotted spoon, and cook an additional 2 to 3 minutes. Continue cooking and flipping/rotating occasionally until plantains are soft and caramelized, about 4 to 6 minutes. Place on a plate lined with a paper towel and sprinkle with sea salt. Repeat for all of the plantain rounds.

Fry the plantains:

Divide coconut rice, mango salsa, sauteed shrimp, and fried plantains among 4 bowls. Serve with avocado and fresh cilantro.

Assemble Cuban Bowls:

I just had coconut oil, ripe plantains, barly/rice and pico de gallo. Still, pretty good, quick lunch.

This 1-pan, Cuban-Style Picadillo is full of flavor and comes together so quickly for a delicious weeknight-friendly meal. Picadillo is a traditional Latin dish made with ground beef, garlic, onion, bell peppers, tomato-forward ingredients, potatoes, raisins, olives, and spices. Serve this ground beef stew with rice, plantains, or tostones for a complete meal everyone will enjoy! It's ready in under 45 minutes!

Cuban-Inspired Picadillo

olive oil,

yellow onion, chopped

green bell pepper, chopped

beef (I use grass-fed, 93% lean)

salt & black pepper,

smoked paprika

nutmeg

red wine vinegar

beef broth

golden raisins

Spanish (Manzanilla) olives

In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.

If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.

Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.

Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.

Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!

Made this tonight and it’s delish! I’m an olive girlie so it was the raisins for me - love love love! 

Quin, it’s so good to see you still going with BBR! I remember first following you through a bigger Black food account back in 2021 and being taken with your food photography - remember when Black hands in food photos were a novelty? ☺️

All the best with your continued success! I look forward to trying more of your recipes this year. 🫶🏾

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Top 9 cuban food recipes from across the web

The most viewed cuban food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Black Bean Soup Recipe

Award-Winning Cuban Sandwich By El ...

Cuban Chicken Fricassee (Fricase de...

Mojo Sauce

Cuban Arroz Con Pollo

Cuban Breakfast Sausage

Elena Ruz Sandwich

Cuban Shrimp Bowls with Coconut Ric...

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The most viewed cuban food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine