Frijoles negros

Frijoles negros (literally "black beans" in Spanish) is a nutritious dish made with black beans, prepared in Cuba, Puerto Rico, Mexico, and several other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, are usually purchased in either canned or dried form. 1 cup of dried black beans yields approximately 2½ cups of cooked beans. Black bean soup (sopa de frijoles negros) is another commonly prepared Cuban favorite.
Frijoles negros is typically seasoned with salt, ham hocks, onions and garlic, tomatoes, powdered cumin seeds, oregano, chili peppers, vinegar, and sometimes other ingredients.

Frijoles negros

Ingredients

• 2 (10 ounce) cans black beans , liquid drained and reserved
• 1 medium onion , chopped
• 1 green pepper , chopped
• 4 garlic cloves , minced
• 1 teaspoon cumin powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar

Method

• Fry the onion and pepper in a little oil.
• Add the garlic and saute a little.
• Introduce a little of the bean liquid until all previous ingredients are soft.
• Add the beans with the remaining liquid.
• Add spices and simmer about 30 minutes.
• Add the vinegar just before serving.
• These are quite good when served over a bed of rice seasoned with just lime.

Nutrient details

Black beans are high in folate (256 mcg), iron (3.61 mg), magnesium (120 mg), and phosphorus (241 mg); they are also a source of zinc (1.92 mg), niacin (2 mg), and thiamine (.42 mg) - based on 1 cup portion size.

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Curtido

Curtido (Spanish pronunciation: [kur'tiðo]) is a type of cabbage relish, lightly fermented. It is typical of Mexican and Central American cuisine. In Salvadoran cuisine it is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice and resembles sauerkraut, kimchi, or cole slaw. It is commonly served alongside pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly of pickled carrots mixed with onions and chile peppers (usually jalapeño). It is used to accompany virtually any dish and is commonly found at taquerías.

Curtido

Ingredients

• 1 medium head of cabbage , chopped
• 2 small carrots , grated
• 1 small onion , sliced
• 1/2 teaspoon cayenne pepper or 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/4 cup vinegar
• 1/2 cup water

Method

• Place the cabbage in boiling water for no more than one minute. Discard the water.
• Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
• Let chill in refrigerator at least two hours before serving.

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Buñuelos

Summary

Buñuelos are first known to have been consumed among Spain's Morisco population. typically consist of a simple, wheat-based  yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savoury. They can be round in ball shapes or disc shaped.

Buñuelos

This dessert is mostly used at Christmas, Ramadan and among Sephardic Jews at Hanukkah.

Ingredients

·                                                                                 4 eggs

·                                 1/4 cup white sugar

·                                 1 teaspoon vegetable oil

·                                 2 cups all-purpose flour

·                                 1 teaspoon baking powder

·                                 1 teaspoon salt

·                                 1 cup white sugar

·                                 1 teaspoon ground cinnamon

·                                 1 cup vegetable oil for frying

Method

1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

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Arroz Español

Summary

Arroz Español (Spanish Rice) is a traditional Spanish recipe for a stew or rice flavoured with tomatoes, parsley, Tabasco sauce, bacon and bell peppers. This recipe is classic Spanish dish.

Arroz Español

Ingredients

• ¼ cup chopped onion
• 2 tablespoon shortening
• 6 ounce Spanish-style tomato sauce
• 1 cup chicken broth
• 1 ½ teaspoon salt
• ⅛ teaspoon oregano
• ¼ teaspoon garlic salt
• 2 teaspoon shortening
• 1 cup raw rice
• 3 cup chicken broth

Method

• Place onion and 2 tablespoons of shortening in a medium-sized saucepan. Saute onion at medium heat until transparent.

• Add tomato sauce, 1 cup chicken broth, salt, oregano, and garlic salt to onion and simmer mixture at low heat for 1 hour. Set aside.

• Add 3 cups chicken broth to rice and bring to a boil using medium-high heat.

• Reduce heat to low, cover and simmer for 20 minutes, or until the broth is absorbed.

• Place shortening and rice in a large skillet. Stir-fry rice at low heat until the rice is browned, approximately 15 minutes.

• Combine sauce and rice and serve warm.

Yield: 6 servings
Temperature: Medium-High, Medium, Low
Cooking Time: Approximately 1 1/2 hours

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Arroz Con Pollo

Summary

Arroz con pollo (rice with Chicken in Spanish) is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Pureto Rico, Costa Rica, Honduras and the Dominican Republic,

This dish is originated in Spain as a form of pilaf, is now a staple throughout Latin America.

Arroz Con Pollo

 Ingredients

Chicken

          

• 3 Tbsp olive oil
• 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika

 Rice

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

Method

• Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

• Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

• Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

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Arroz Amarillo

Summary

Arroz Amarillo (meaning yellow rice) is a popular Spanish meal – colorful, fresh and tasty. There are several ways to serve this rice: with black beans, green peppers, tomatoes, onions, garlic, peas, corn etc.

The cooking method consists of chopped onions, pepper and minced garlic being sautéed in a large saucepan with oil until soft. Then tomatoes, chicken stock, rice and seasoning are added to the sautéed mass and the dish is left to simmer until rice is cooked. Flavorful and delicious Arroz Amarillos is served hot with fresh parsley sprinkled on top.

Arroz Amarillo

 Ingredients

• One table spoon Olive oil
• One table spoon butter
• One small red or white onion, chopped
• Two cloves garlic, minced
• One cup of chicken broth
• Half tea spoon salt or to taste
• One tea spoon saffron threads
• Half tea spoon turmeric
• One cup extra-long-grain white rice

Method

• In a large sauce pan over medium heat melt the butter with the Olive oil.  Add the garlic onion and long grain rice.  Stir the rice mixture until fragrant about 2-3 minutes

•  After toasting the rice mixture add the chicken broth, salt, saffron and turmeric to the pan.  Bring the temperature to the medium high heat to bring it to a boil.

•  Once the mixture is to a boil, cover with a lid and reduce to the medium simmer and let cook for about 20 minutes.

•  During the last couple of minutes of cooking take off the lid and let the additional liquid evaporate from the rice.  Remove from the heat and set aside fro a couple of minutes and then serve.

Tips

To add more taste to this recipe add a seeded and chopped jalapeno pepper, add this when sautéing the onion, garlic and rice.

For a different taste, substitute half of the chicken broth for white wine.

Add roasted red peppers, green peas or chickpeas for even tastier rice.

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