Cuban Black Beans (Instant Pot)
Cuban black beans made partly on the instant pot to save some time.
Cuban Black Beans (Instant Pot)
Cuban black beans made partly on the instant pot to save some time.
Cooking Instructions
- 1
Add the 8 cups of water, the beans and the green pepper in a container and cover overnight. Although you can do this step in the morning and leave for at least 6 hours. Make sure all the beans and the peppers are covered. I normally use the "instant pot" pot to hydrate the beans to avoid too much back and forth.
- 2
When ready to start, add half of the onion diced into small bits and the 2 bay leaves, and the sprig of Oregano to the beans/water/green pepper.
- 3
Put them in the instant pot for 20-25 minutes, until the beans are soft. Time will vary based on the time they were hydrating in water. This might take a few tries to get just right.
- 4
I normally wait for the instant pot to have around 2-5 minutes left to start the rest of the steps, as it takes some time to build pressure.
- 5
Add the olive oil to in a skillet to start your sofrito. Bring to medium temperature.
- 6
Dice the second half of the onion and the cachucha peppers into small bits, add it to the hot oil. Stir.
- 7
Add a teaspoon of the salt to the onions and cachucha peppers. Stir until the onions are clear.
- 8
Add the garlic and cook for no more than 2 minutes.
- 9
Once the 20 minutes are up, the beans should be soft and you may depressurize and uncover the lid.
- 10
Add the sofrito to the beans, along with the rest of the ingredients.
- 11
Cook in medium heat until they reach the right consistency, not too watery but not thick.
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