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Love that Latin Cuisine

Cuban and Puerto Rican flavors spice up the melting pot.

Cuban and Puerto Rican Recipes

Here are some recipes to get you cooking, Cuban and Puerto Rican-style.

Cuban-Style Black Beans

WebMD Weight Loss Clinic members: Journal as 1/2 cup "starchy foods and legumes with 1 tsp fat maximum"

The authentic Cuban dish would not use canned beans, of course, but this is the easier way to go.

2 tablespoons olive oil
3/4 cup diced green bell pepper
3/4 cup chopped sweet or mild onion (if available)
1 tablespoon minced garlic
2 teaspoons dried oregano flakes
2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup beef broth (chicken or vegetable broth can be substituted)
1 tablespoon cider vinegar
Salt and pepper to taste (optional)

  • Heat olive oil in medium nonstick saucepan over medium heat. Add bell pepper, onion, garlic, oregano and saute mixture for about 5 minutes.
  • Add 2/3 cup of the beans to the pan. Using a potato masher, mash the beans briefly. Stir in the remaining beans, oregano, broth, and vinegar. Cover saucepan and simmer until the mixture thickens and the flavors blend, stirring occasionally, about 10 minutes.
  • Add salt and pepper to taste if desired.

Yield: 6 side servings

Per serving: 148 calories, 7 g protein, 19 g carbohydrate, 5.5 g fat, 0.6 g saturated fat, 0 mg cholesterol, 7 g fiber, 400 mg sodium. Calories from fat: 32%.

Latin Pork With Lime Marinade

WebMD Weight Loss Clinic members: Journal one meat serving as 1 serving "lean meat and moderate fat meat with sauce or fried."

2 1/2-pound to 3-pound center-cut pork loin roast, trimmed of visible fat

Spice Rub:
2 tablespoons cumin seeds
1 1/2 tablespoons whole black peppercorns
1 1/2 tablespoons coriander seeds (or 1 teaspoon ground coriander)
1 tablespoon sugar
1/2 teaspoon salt

Lime Marinade:
1/4 cup olive oil
1 tablespoon minced jalapeno chilies, seeded (optional)
2 tablespoons minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup lime juice (fresh or bottled)
3 tablespoons chopped fresh cilantro, packed
1 tablespoon fruit flavored vinegar or wine vinegar

  • Add cumin, peppercorns, and coriander or coriander seeds to a small nonstick frying pan over medium heat. Stir and cook until the spices are toasted and very fragrant (a few minutes). Let cook for 5 minutes more, then add to blender, spice grinder, coffee grinder, or small food processor. Add to a small bowl and stir in sugar and salt. Rub the spice mixture all over the outside of the pork roast and place it in a gallon-size resealable plastic bag.
  • Add marinade ingredients to 4-cup measure and stir to blend well.
  • Pour marinade into the plastic bag, remove any excess air, and place bag with roast into a medium bowl. Chill in refrigerator overnight.
  • Start grill, or preheat oven to 450 degrees. Remove pork roast from marinade and, if using the oven, place it on a rack in a small roasting pan. Roast 25 minutes. Reduce temperature to 300 degrees and continue to bake for about 40 minutes more (if using a meat thermometer, it should read around 155 degrees when inserted in the center of pork roast). If grilling, use indirect heat and remove when meat thermometer registers around 155-158 degrees.
  • Set pork roast on a serving platter and let rest for 10 minutes. Cut roast into slices in the thickness you prefer.

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