Cuban black Beans are my favorite style of beans to eat. These taste as good as they look and make for a great festive or everyday side dish.
The color and deep flavor make these a standout. The Instant Pot brings a high level of convenience making these an easy recipe to cook.
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The beans have a lot going on but the different flavors all balance wonderfully. They hit hard on taste but are delicate on texture. Did I forget to mention these Cuban black beans are also vegan. I could have lied about this fact so you wouldn't automatically discount the recipe, but I'll never lie to you.
Cuban Black Beans Ingredients
- Dry Black Beans
- Vegetable Broth
- Water
- Bell Pepper
- White Onions
- Garlic cloves
- Paprika
- Cumin
- Dried oregano
- Kosher salt
- Black pepper
- Bay leaf
- Orange Zest
- White Onion
- Garlic cloves
- Orange juice
- Fresh oregano
How To Make Black Beans The Cuban Way
On the surface, you cook Cuban black beans like you would most types of black beans recipes. However, these have some flare to them thanks to the sofrito as well as my own touch with the orange juice.
Prepare the Beans
It's not required to soak the beans if you're cooking via instant pot but it's a habit for me and doesn't hurt so go ahead and soak overnight.
Pre-mix the dry spices together in a small bowl.
Pre-heat your Instant Pot on medium “saute” settings. Add diced onions and saute 2-3 minutes.
Add ¼ of the spice mix plus the garlic, mix well, and saute another 30 seconds.
Add the black beans, bell peppers, bay leaf, orange zest, stock, water, and ¾ of the Remaining Spice Mix. Mix well. Turn off “saute” settings.
Add the lid making sure venting is turned off. Pressure cook for 45 minutes.
Make the Sofrito
While the beans are cooking, make the sofrito.
Pre-heat a skillet, add oil and quickly (1 minute) saute onions, garlic and peppers with a pinch of the remaining spice mix.
Place ingredients in a food processor. Add fresh oregano and orange juice.
Set aside until beans are finished.
Finish the Beans
Manually release the pressure on the Instant Pot. Remove lid and return settings back to saute.
Add the sofrito and remaining spice mix to the pot, mix well and allow to cook 20-30 minutes.
Recipe Notes and Cooking Tips
- The orange juice is acidic and is added late to brighten the dish. If you add to early the dish becomes something altogether different texturally and flavor-wise.
- The flavor in the dish is extremely layered. The key is seasoning at every step. Don’t be tempted to add everything all at once and basically be one and done.
- Sauteing your vegetables first helps to release their flavors.
- The sofrito is a great flavor base. It adds a bit more complexity. If possible use fresh ingredients for a more natural and cleaner taste.
- Time willing make your own stock. Most store-bought are heavily salted without character.
- Dish can be prepared on regular stove-top. The process is the same, but it’s just a longer cook-time.
- Soaking the beans are optional for pressure cooking, but if using traditional stovetop, don’t skip this step.
- Make sure you include enough liquid so the beans don’t dry out.
- Check for doneness after the first 15 minutes of the final step. You’re primarily checking for texture. I prefer non-mushy beans so I shut things done after 20 minutes, but if you prefer a creamier texture let them cook a bit longer.
similar instant pot beans recipes
Instant Pot Pinto Beans
Instant Pot Lentil Stew
Instant Pot Baked Beans
Instant Pot Creole Tomatoes and Green Beans
Instant Pot Red Beans and Rice
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Equipment
- pressure cooker
Ingredients
For The Beans
- ½ pound Dry Black Beans
- 2 cups Vegetable Broth
- 2 cups Water
- 1 medium Bell Pepper diced
- 1 medium White Onion diced
- 4 garlic cloves minced
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp dried oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 bay leaf
- Orange Zest
For the Sofrito
- ½ medium onion sliced
- 3 garlic cloves chopped
- ¼ spice mix paprika, cumin, dried oregano, salt, pepper
- ¼ cup orange juice
- 1-2 sprigs fresh oregano
Instructions
Prepare The Beans
- Soak the beans overnight.
- Pre-mix the dry spices together in a small bowl.
- Pre-heat Instant Pot on medium “saute” settings. Add diced onions and saute 2-3 minutes.
- Add ¼ of the spice mix plus the garlic, mix well, and saute another 30 seconds.
- Add the black beans, bell peppers, bay leaf, orange zest, stock, water, and ¾ of the remaining spice mix. Mix well. Turn off “saute” settings.
- Add the lid making sure venting is turned off. Pressure cook for 45 minutes.
Make the Sofrito
- While the beans are cooking, make the sofrito.
- Pre-heat a skillet, add oil and quickly (1 minute) saute onions, garlic and peppers with a pinch of the remaining spice mix.
- Place ingredients in a food processor. Add fresh oregano and orange juice.
- Set aside until beans are finished.
Finish the Beans
- Manually release the pressure on the Instant Pot. Remove lid and return settings back to saute.
- Add the sofrito and remaining spice mix to the pot, mix well and allow to cook 20-30 minutes.
Video
Nutrition
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