Deliciously seasoned and cooked black beans served up with brown rice for a healthy main dish or side dish for any meal. The perfect beans and rice recipe to serve up with tacos, burritos and fajitas.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Pressurize and Depressurize Instant Pot 30 minutesminutes
Heat olive oil in the Instant Pot using the high saute setting.
When hot, add the onion, green bell pepper and garlic. Cook, stirring frequently until the vegetables are soft.
Add the black beans to the Instant Pot along with 5 cups of water.
Secure the lid and close the pressure valve. Cook for 30 minutes on high pressure.
When the Instant Pot is done cooking, allow the pot to depressurize naturally and then carefully open the lid.
Stir in the cumin, oregano, vinegar, lime juice and sugar. Add salt and black pepper to taste.
Stove Top Method
Soak the black beans overnight or for at least eight hours. Drain well and rinse before cooking.
Sauté the onions, bell pepper, and garlic in a large pot on the stove over medium heat.
Add the black beans and water. Cover with a lid and reduce the heat to low allowing the beans to simmer until tender. This likely will take an hour but it could be longer depending on the age of your beans.
Check and stir occasionally. Add water as needed to the pot. Since water evaporates during this process you will likely need to add more water at some point.
Stir in the cumin, oregano, vinegar, lime juice and sugar. Add salt and black pepper to taste.
Notes
Expert Tips for Making Instant Pot Cuban Black Beans:For a creamier bowl of beans or to turn them into a Cuban Black Bean Soup, mash the beans with a potato masher gently after cooking. You don’t want them totally mashed just give it a few turns with the masher.Use fresh lime juice for the best flavor.If you plan to soak your beans, reduce the cooking time to 20 minutes in the Instant Pot.