Lunch

Pink Bean with Rice, Plantains and Pumpkin

Pink Bean with Rice, Plantains and Pumpkin
Pink beans and rice is a delicious recipe from the Caribbean that compliments almost any dish. The plantains and pumpkin give this recipe a unique sweet flavor. Serve it with any type of poultry or meat. This recipe uses a pressure cooker to speed up the cooking time.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish

Ingredients
  • Dry pink beans 1 Lbs.
  • Onion 1
  • Packet of sazon seasoning 1 Packet
  • Sofrito seasoning 2 Tbsp
  • 1 Can of tomato sauce 8oz.
  • Pumpkin ½ Lbs
  • Ripe plantain 1
  • Salt to taste

Preparation
  1. Add dry beans into your IMUSA PRESSURE COOKER and fill with cool water (about 1⁄2 inch above beans), and let soak for one hour.
  2. Turn heat on to medium, and add onion into the pot (this will give the beans a great flavor while cooking). Place the lid on and cook for 35 minutes. When your beans begin to boil; the heat indicator will start to spin in order to let off steam.
  3. Turn off heat but DO NOT OPEN LID! Wait a few minutes; carefully open your release valve to let out the rest of the steam. Stand away from the pot and let set for about 10 minutes before opening.
  4. Once cooled, remove onion and add remaining ingredients. Mix well, and cover loosely. Cook on high for about 15 minutes (or until veggies are soft and beans have thickened, add salt to taste). Spoon over white rice and serve!

 

Mango Crab Avocado Tostones

Mango Crab Avocado Tostones
Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with crab, avocado, and mango!

Author:
Cuisine: Caribbean
Recipe type: Snack, Lunch, Dinner

Ingredients
  • Fresh lump crab meat 8 Oz.
  • Ripened avocados 2
  • Ripened mangos 2
  • Lime juice 1 Tbsp
  • Small Shallot 1
  • Packet of sazon or 3 tsp of salt 1
  • Lrg. Green plantains
  • Vegetable oil
  • Salt
  • Chopped chives for garnish

Preparation
  1. In a medium bowl combine all of the crab meat ingredients and season more if needed. Set aside.
  2. Peel plantains and cut into 1-inch slices.
  3. Fill an IMUSA NON-STICK SAUTÉ PAN with about 1⁄2 inch of vegetable oil and bring to heat until it begins to shimmer.
  4. In batches, fry both sides of plantain pieces until browned.
  5. Using an IMUSA TOSTONERA, or a heavy sauce pan, flatten each plantain slice evenly. Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.

Easy Coconut Rice and Beans

Easy Coconut Rice and Beans
This is going to be your new favorite side dish. Originating in the Caribbean, this recipe uses coconut milk to give a uniquely sweet flavor to the rice. The beans provide enough protein to the dish to be a stand alone meal, however, it is also delicious accompanied with a flank steak or chicken.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Gathering

Ingredients
  • Bacon 4 Oz.
  • Large Onion 1
  • Garlic Cloves 4
  • 1 can of diced tomatoes 28 Oz.
  • 2 cans of red kidney beans 15.5 Oz.
  • Fresh cilantro 1 Bunch
  • Long-grain rice 3 Cups
  • 2 cans Coconut milk 14 Oz.
  • Water 1 Cup
  • Salt 4 Tbsp

Preparation
  1. Heat your 6.9 Qt IMUSA Caldero under medium high heat and cook bacon until slightly browned, about 3 minutes. Add onions and garlic and sauté for 5 more minutes.
  2. Pour in the drained tomatoes, kidney beans, cilantro, rice and salt and mix gently until well blended. Add the coconut milk and water and mix again.
  3. Cover with lid and bring to high heat allowing it to come to a boil. Once boiling, lower the heat and simmer for 35-40 minutes, or until rice is fully cooked.

 

Reuben Cuban Pressed Sandwich

Reuben Cuban Pressed Sandwich
This recipe is a fun take on the traditional Cuban pressed sandwich, adding in a twist with sauerkraut and thousand island dressing!

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Snack

Ingredients
  • Roasted pork ½ Lbs
  • Ham ½ Lbs
  • Swiss cheese 4 Oz.
  • Sauerkraut 2½ Cups
  • Bottled thousand island dressing 5 Tbsp
  • Hotdog buns

Preparation
  1. Preheat your IMUSA SANDWICH PRESS.
  2. In the meantime cut hotdog buns all the way through until you have two separate pieces. Divide pork evenly on one half of bread.
  3. Spread 1⁄2 cup sauerkraut on top of each slice of pork. Evenly disperse the ham and cheese on top of the sauerkraut and top with the bun.
  4. Place sandwiches on the IMUSA SANDWICH PRESS and gently press down, making sure that the sandwiches don’t move.
  5. Toast for about 3 minutes, or until cheese is fully melted.
  6. Remove and open each sandwich and generously spread a spoonful of thousand island dressing. Cut in half with a serrated knife and serve immediately.

 

Cuban Chicken Soup

Cuban Chicken Soup
Nothing heals the soul like a homemade chicken noodle soup! This recipe uses white potatoes and angel hair pasta to make a hearty soup perfect for lunch or dinner.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Comfort Food

Ingredients
  • Chicken Breasts 4
  • Garlic clove(s) 1
  • Bay leaf 1
  • Salt 1 tsp
  • Tomato paste 1 Tbsp
  • Olive oil 2 Tbsp
  • Medium onion 1
  • Celery stalks 2
  • Carrot(s) 1
  • White potatoes 1 Cup
  • Angel hair pasta 4 oz.
  • Lime wedge
  • Pepper

Preparation
  1. Bring 2 quarts of water to a boil in a large IMUSA STOCK POT. Add the chicken breasts, garlic, bay leaf, and salt. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, until the chicken is cooked through and opaque. Transfer the chicken to a plate and set aside. Discard the garlic and bay leaf. Reserve 1⁄2 cup of the hot stock and dissolve the tomato paste. Set aside. Transfer the remaining stock to another container and allow it to cool completely.
  2. Heat the olive oil in the same pot used to make the stock. Add the onion, celery, and carrot and sauté for about 5 minutes, until the onion is soft and translucent. Add the potatoes and the tomato paste mixture, and the stock. The stock should cover the vegetables by 3 to 4 inches. If the stock is too low, add more water. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let the soup simmer until the vegetables are soft and tender, about 40 minutes.
  3. Remove the chicken from the bone and tear it into pieces with your hands or a knife. Add the chicken and the pasta to the stock and stir to incorporate. Bring the soup to a boil again, consequently, reduce to a simmer for 5 minutes or until the pasta is al dente, stirring it occasionally. Turn off the heat and season. Add a squeeze of lime before serving.