Instant Pot Cuban Black Beans Recipes

CUBAN BLACK BEANS

Cuban Black Beans image

Sweet and savory, Cuban black beans are easily made in the Instant Pot!

Provided by Neyssa

Number Of Ingredients 14

Ingredients

1 pound of dry black beans (soaked)
4 cups of water
1/2 cup of olive oil
1 white onion (chopped)
4 garlic cloves (minced)
1 green bell pepper (chopped)
1/2 teaspoon of oregano
1/4 - 1/2 teaspoon of cumin
1 pork bullion cube (optional)
4 teaspoons of salt
1/2 teaspoon of ground black pepper
2 tablespoons of white wine
2 tablespoons of white vinegar
2 tablespoons of granulated sugar

Steps:

Add water and black beans to your Instant Pot, set on high pressure for 35 minutes.
Allow Instant Pot to naturally release.
When Instant Pot depressurizes, warm olive oil over medium to medium high heat in a medium frying pan. Add in onions, garlic, peppers, oregano, cumin, bullion, salt, and pepper to pan and cook until onions and peppers have softened.
Once onions and peppers have softened add in a cup of cooked black beans, and gently smash the beans into the onion mixture.
Return the onion mixture to the Instant Pot.
Press the saute mode to low heat for 20 minutes and stir beans occasionally. After the first five minutes, add in the wine and vinegar.

INSTANT POT CUBAN BLACK BEANS

Instant Pot Cuban Black Beans image

Cuban black beans usually require an overnight soak and hours of simmering. My dad loves this traditional process, but I'm determined to convert him to the Instant Pot method. It cuts the time down to under two hours from start to finish with no shortcuts on flavor! When you make these beans, don't be afraid of having leftovers -- they taste even better the next day.

Provided by Gabriela Rodiles

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 green bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
1/4 cup olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 pound dried black beans
1/4 cup distilled white vinegar
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
2 bay leaves
2 tablespoons sugar
White rice, for serving, optional

Steps:

Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.

INSTANT POT® CUBAN-STYLE BLACK BEANS

Instant Pot® Cuban-Style Black Beans image

Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.

Provided by lutzflcat

Categories Side Dish Beans and Peas

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

3 slices bacon, chopped
½ cup chopped onion
3 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
3 cups water
3 cups chicken broth
1 pound dried black beans
¼ cup red wine vinegar
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon cumin
1 teaspoon oregano
1 bay leaf
salt and ground black pepper to taste
2 limes, cut into wedges, or to taste
¼ cup chopped cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
Serve beans with a wedge of fresh lime and garnish with cilantro.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g

INSTANT POT® BLACK BEANS

Instant Pot® Black Beans image

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Provided by LauraF

Categories Side Dish Beans and Peas

Time 50m

Yield 7

Number Of Ingredients 1

Ingredients

1 ¼ cups dry black beans

Steps:

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 21.6 g, Fat 0.5 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 0.7 g

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