Instant Pot Cuban Black Beans (vegan)

An authentic pot of black beans hailing from the Caribbean island of Cuba.  Packed with flavor and nutrition – and made simple and fast in a pressure cooker.  These beans make a complete protein when served over steamed rice. They also make a great side dish and are fantastic served with plantains!

When I was a young girl growing up in south Florida, I was accustomed to eating a wide variety of tropical foods since we had a lot of trees growing in our yard, including papaya, coconut, bananas, avocado, figs, mangoes, and grapefruit. We also had a garden and full access to local farmer’s markets that sold more produce like tomatoes, green beans, and plantains.

Looking back, we ate a lot of fruits, vegetables, and plant-based meals, including an array of legumes and whole grains <– way before plant-based was even a thing. My parents were very resourceful so we ate a lot of foods that stored well in the pantry, which included staples like beans and rice. I especially enjoyed eating black beans and rice. So so good.

Now that I’m older and have traveled to and lived in various parts of the country and world, I now know that each region has their own version of beans and rice, including New Orleans’ Red Beans and Rice or Jambalaya and Costa Rica’s Gallo Pinto. However, my absolute favorite version is Cuban Black Beans and rice. I think this is because it’s what I grew up eating – pure comfort food for me.

So let’s chat about these delicious Instant Pot Cuban Black Beans. For one thing, they are the real deal. While the method may be peculiar and not-so-traditional, the flavor is authentic and spot-on. I hope you’ll agree.

To start, there are two not-so-secret tips when making authentic Cuban black beans – (1) don’t use meat and (2) allow the beans to rest overnight. I know there are a lot of recipes that include pork in the preparation of their beans. And while I’m sure this adds to and enhances the complex flavors of their dish, it is not authentic Cuban black beans.

The second tidbit is to allow the cooked beans to rest overnight in the refrigerator. This does two things – first, it thickens the sauce up quite nicely; and second, it allows ample time for the ingredients to mingle together to create a most flavorful dish. The rest is all technique and preference. I’ll explain this more as we go through the recipe together.

It’s no secret that I like using my pressure cooker to cook dry beans. And normally, I use my pressure cooker to cook my beans before I intend to use them in a recipe. It’s essentially the same thing as using canned beans, but is a lot more cost effective and contains a lot less salt, if any.

We start the process by soaking a one pound (16 ounces) bag of dry black beans. This equates to about 2 1/2 cups. Everyone has their preference, including me. I truly prefer to soak my beans overnight. Generally speaking, I believe soaking the beans improves digestibility and nutrient absorption. And I hate to admit it, but I also believe soaking reduces the propensity for flatulence. There, I said it.

If you don’t like soaking your beans or forgot to soak them, no problem. You can still make this incredible dish in your pressure cooker by increasing the cooking time to 25 minutes to ensure the beans are fully cooked. You’ll also need to increase your liquids since the beans have not yet absorbed any water through the soaking process. I would start with five cups, then add more, if needed, after the beans are cooked.

I normally drain off and rinse the beans after cooking them. But with this recipe, we do things a little bit different. Instead, we season the beans while we cook them. In other words, if we were to drain and rinse the beans at this point, we would lose so much of that delicious authentic flavor we’re after.

So, before we go any further, here’s a question. Have you ever considered why your black beans turn more brownish?

I have. And it used to bother me. But over time, I’ve developed a theory as to why this may happen to me on a fairly consistent basis. A lot of the natural dark purple and black pigment is washed away when I soak black beans overnight and then rinse them with fresh water. Doesn’t that make sense to you? The pigment or color simply washes away. The result is a browner black bean.

This would explain why canned black beans and restaurant black beans are so much darker than mine. And while this no longer bothers me, it may bother you. If you are opposed to brownish black beans and need that darker more pure black color, don’t discard the water after soaking your beans. Instead, measure out three cups of the soaking water and use that instead of Umami Vegetable Broth or fresh water. You should retain much of the black or purple pigment that would have been discarded otherwise.

Now let’s get cooking!!

These Instant Pot Cuban Black Beans are seasoned simply. And sometimes less is more. In this case, this dish is predominantly seasoned with the quintessential sautéed onion and green bell pepper, with a little oregano, cumin, and bay leaf. Some recipes prefer yellow onion, some prefer purple onion, some request you use white onion, and some even use scallions instead.

Honestly, I think it’s a matter of preference. And for the bell pepper, I’ve seen recipes use half of a green bell pepper intact in the cooking process, only to discard it afterward. (I could never!) The key is to use and sauté onion and green bell pepper. Other bell peppers have a different flavor profile that may slightly affect this dish.

Also, if you’ve made Cuban Black Beans before or researched recipes, you know that most people sauté the onions and pepper separately while their beans are simmering. Then they add them near the end of the process. My method is very different in that I prefer to sauté the onion and bell pepper in the Instant Pot using the sauté function before adding the beans along with the seasonings.

Then, everything is cooked together in the Instant Pot. This still allows all of the aromatic flavors to develop and release, which is required for this authentic classic Cuban dish – but I dare say, it occurs in a fraction of the time, and with minimal effort and hands-on time.

Another trick I like to use is Umami Vegetable Broth and white wine. You can use water instead of the broth. And you can omit the wine altogether. But I think the broth and a little white wine enhance the flavor profile, complexity, and depth. You can use any dry white wine or white cooking wine. Also, it’s important to note that because we’re using a pressure cooker, we use a lot less liquid than traditional simmering recipes.

Speaking of simmering, this Instant Pot Cuban Black Beans does actually simmer for 5-10 minutes if you want to thicken up your sauce for immediate enjoyment. If you are making these beans in advance, as recommended, this step isn’t required since these beans thicken up overnight. If your beans are thicker than you like, pour in a splash of broth or water to thin out the sauce a little.

Now the fun begins! You’re now ready to season your Instant Pot Cuban Black Beans. This is done by adding a little vinegar and sugar. Some recipes recommend red wine vinegar or white wine vinegar. I use apple cider vinegar. As for the sugar, I use maple syrup or agave; but feel free to use whatever sugar or sweetener you have.

The key here? A little goes a long way. You’re just adding a tiny bit to increase the depth and complexity of flavors nestled in with these beans. You don’t necessarily want to taste the vinegar or sugar. Same with the cumin, oregano, and salt. Taste your beans and adjust the seasonings to your taste preference.

You can now enjoy the beans immediately or allow the beans to rest in the refrigerator overnight. Again, time in the refrigerator allows the sauce to naturally thicken up and the flavors to further develop and mingle together. I think you’re good either way. These beans are delicious and ready to enjoy right now.

So now that you’ve got your Instant Pot Cuban Black Beans ready to go, you can serve them as is or garnish with chopped cilantro or parsley. It’s customary to serve these beans with vinegar – just in case someone wants to spruce their beans up a little more. You can also serve it with cayenne pepper, if you prefer your food on the spicier side.

I enjoy serving these Instant Pot Cuban Black Beans with steamed rice and with a side of toasty Oven-Roasted Sweet Plantains. You can use any kind of rice you please, but white rice is considered more traditional.

And if you’re a little bit more adventurous, you can also serve these tasty Instant Pot Cuban Black Beans with a side of Salsa Fresca or Pico de Gallo. Blasphemy, I’m sure. But my dear brother-in-law recently introduced this concept to me. And I was immediately hooked!! The Salsa Fresca complements and elevates these Instant Pot Cuban Black Beans to a heavenly plateau. Trust me on this. I’d love to know if you try it and what you think!

I hope you enjoy this Instant Pot Cuban Black Beans as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 pound dry black beans (about 2½ cups), rinsed and soaked in water overnight

• 1 onion, diced
• 1 green bell pepper, diced
• 1 Tbsp minced garlic (3-4 cloves)
• 3 cups Umami Vegetable Broth (or water)
• ¼ cup white wine*
• 2 bay leaves
• 2 tsp cumin
• 2 tsp oregano
• 1-2 tsp agave, maple syrup, or sugar (optional)
• 1-2 Tbsp vinegar
• salt and pepper to taste (optional)
• for serving: lime wedges, cayenne, cilantro, jalapeno, pico de gallo

Instructions

1. Rinse the soaked beans with water and drain well.

1. Using the sauté function on the Instant Pot, sauté the diced onions and bell peppers for 3-5 minutes. Add in the minced garlic for about 1 minutes, stirring occasionlly.  Add in a little broth or oil, if needed.

1. Press “cancel”. Add the beans, broth, white wine, bay leaves, cumin, and oregano to the Instant Pot. Attach the lid and turn the knob to sealing.  Cook on High Pressure for 10 minutes.  Allow the pressure to release pressure naturally (about 20-25 minutes).  Remove the lid and bay leaves.

1. If you’re going to serve immediately, you need to thicken up these black beans.  Press “sauté” and cook for 5-10 minutes, stirring occasionally, until the consistency is more like a gravy. If you are making the day before, allow to cool slightly and store covered in the refrigerator. They should be the perfect consistency when you reheat them the next day.
2. Stir in the sweetener, vinegar, ground pepper, and salt (if using).  Adjust seasonings to taste.  If you prefer a thinner consistency, pour in ½ -1 cup water or broth. 
3. Serve with steamed rice and garnish with cilantro or parsley, if desired.

Notes

* I recommend using a dry white wine or white cooking wine.