Instant Pot Cuban Black Beans
Instant Pot Cuban Black Beans is a Cuban black beans recipe made with dried beans, onion, garlic, cumin, and oregano for a hearty side dish with pressure cooking, deep savory flavor, and meal-prep friendly portions. The beans cook in the Instant Pot with vegetables and spices until tender, then simmer until the broth thickens.
Servings: 6
Calories: 278kcal
Equipment
- Instant Pot or Pressure Cooker
- Cutting board
- Chef’s Knife
- Measuring Spoons
- Wooden spoon
Ingredients
- 2 cups dried black beans rinsed and drained
- 4 cups water
- ½ medium tomato diced into large chunks
- 1 whole green bell pepper halved and seeded
- ½ medium onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- fresh cilantro, chopped white onion, and lime wedges optional
Instructions
- Rinse the black beans thoroughly under cold water. Remove any floaters and debris. Drain the beans well.
- Set the Instant Pot to "Sauté" mode. Add the olive oil and let it heat up. Add the diced onion and sauté for about 3-4 minutes until it starts to soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add the rinsed and drained black beans, water, tomato, halved and seeded green bell pepper, cumin, bay leaves, kosher salt, white vinegar, and black pepper to the Instant Pot with the sautéed vegetables.
- Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 60 minutes.
- Once the cooking cycle is complete, allow a natural pressure release for 20 minutes, then perform a quick release for any remaining pressure. Open the lid. Remove the halved tomato, bell pepper, and bay leaves. Stir in the dried oregano.
- Turn the Instant Pot to "Slow Cook" mode and cook for an additional 1-2 hours, or until the beans have reached the desired consistency. Taste and season with more salt and pepper if desired.
- Serve the Cuban black beans on top of yellow rice. Garnish with fresh cilantro, chopped white onion, and lime wedges if desired.
Notes
Cooking Notes
The beans cook in the pressure cooker with aromatics and spices until tender. After pressure cooking, the mixture can continue cooking on slow cook mode to thicken and develop flavor. Remove the large vegetable pieces before serving and adjust seasoning.
Tips for Best Results
- Rinse the beans thoroughly before cooking.
- Sauté the onion and garlic first to build flavor.
- Allow a natural pressure release to keep the beans tender.
- Cook longer on slow cook mode if a thicker consistency is desired.
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 402mg | Potassium: 1072mg | Fiber: 11g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg
