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!
1pounddry black beans (2½ cups)rinsed and soaked in water overnight
1oniondiced
1green bell pepperdiced
1Tbspminced garlic3-4 cloves
3cupsUmami Vegetable Brothor water – used 4 cups – way too much!!
¼cupwhite wine*
2bay leaves
2tspcumin
2tsporegano
1-2tspagavemaple syrup, or sugar (optional) (I use 2)
1-2TbspvinegarI use 2
salt and pepper to tasteoptional
for serving: lime wedgescayenne, cilantro, jalapeno, pico de gallo
Instructions
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 occasionally. Add in a little broth or oil, if needed.
Meanwhile, rinse the black beans well with water.
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.
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.
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.
Serve with steamed rice and garnish with cilantro or parsley, if desired.
Notes
* I recommend using a dry white wine or white cooking wine.