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Prep time
10 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
A Cuban classic but in half the time! Traditionally, Cuban black beans take over 60 minutes without soaking. For this recipe, we are cutting down the time in half with overnight soaking and using a instant pot. This recipe is similar to my grandmother’s but I added a little of my own flair to it. —Briana @ brinocheeze
Ingredients
- Black Beans
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1 pound
dry black beans
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2
bay leaves
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1
green bell pepper, chopped
- Sofrito
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1
green bell pepper, chopped
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1
onion, diced
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1
jalapeno, chopped
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3
garlic cloves
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1/2 cup
olive oil
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1 tablespoon
apple cider vinegar
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1 teaspoon
ground cumin
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1 teaspoon
ground coriander
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salt + pepper
Directions
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Soak one pound of black beans overnight using enough water just to cover them.
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Drain and rinse the black beans the following day. Add the black beans, bay leaves, and green bell peppers to the instant pot. Add enough water to the pot to cover the beans.
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Set the instant pot to pressure cook, high and for 30 minutes. While the black beans are cooking, make your sofrito.
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Add the bell pepper, onion, jalapeno, garlic cloves, olive oil, ACV, and spices to a food processor. Pulse until combined.
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In a medium sauce pan, set to medium low, saute the sofrito. Cook until fragrant. Remove and set to side.
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Once the instant pot is done let it naturally release at least for 10 minutes. Remove the bay leaves.
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Add the sofrito to the black beans and mix until combined.
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Optional: Blend 1/2 of the beans for thicker beans.
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Serve warm. Best with rice and sweet plantains.
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