Pressure Cooker Cuban Black Beans is an easy side dish recipe that never disappoints! This method of cooking Cuban black beans (also called frijoles negros) is incredibly quick and easy thanks to the pressure cooker.
Pressure Cooker Cuban Black Beans Recipe
I've had side dish recipes on the brain lately. At the forefront of my mind is one of my favorite side dishes of all time... Cuban black beans!
I have a good recipe for them - see my Frijoles Negros / Cuban Black Beans Recipe - but wondered how well the recipe would work in my pressure cooker.
As it turns out, this recipe was PERFECT to make in my pressure cooker!
I've made bean soups in the pressure cooker and hoped the process would be the same, and yep, it certainly was.
Using the pressure cooker to make frijoles negros will save you about half the cooking time, but mostly it will save you the overnight soaking. There is no need to soak the beans in water overnight.
The pressure cooker handles it all for you, which saves you a ton of prep time.
Ingredients in Instant Pot Black Beans
- Black beans
- Water (or stock)
- Olive oil
- Green bell pepper
- White onion
- Dried oregano
- Ground cumin
- Bay leaves
- Red wine vinegar
- Salt and pepper (to taste)
How to Make Cuban Black Beans in the Pressure Cooker
Pressure cook the beans. First, rinse the beans. Then add them to the pressure cooker along with 8 cups of water. Pressure cook the beans on high for 30 minutes. Quick release the steam and remove the lid.
Cook the veggies. Heat oil in a pan and add the chopped onions and bell peppers. Cook them for just about 6-7 minutes to soften. Stir in the garlic and cook for 1 more minute.
Mix it all together. Scoop the cooked beans into the veggie mixture. Stir in the oregano, cumin, bay leaves, red wine vinegar and sugar. Cook for another 20-30 minutes to allow the flavors to develop.
Serve and enjoy! Scoop out the bay leaves before serving. Adjust with salt and pepper to taste. Garnish with a bit of fresh herbs and serve as a side or over rice as your main dish.
Recipe Tips & Notes
- You can swap the water with stock. I had a quart of completely frozen homemade chicken stock that I tossed into the pot without thawing it, just to see if it would affect anything. The pressure cooker made short work of the frozen stock and everything came out perfect.
- Don't burn yourself! When you quickly release the steam, be careful. That steam will be HOT and you can easily burn yourself if you're not paying attention.
- Serve as an entree or side. Frijoles negros served over white rice makes a great vegetarian meal! You can also plate these beans next to something like Ropa Vieja as a side dish.
Once the beans have cooled to room temperature, you can transfer them to an airtight container and store them in the fridge for about 3-4 days. Reheat them in the microwave in 30 second intervals, stirring each time it stops, until warmed through.
You can also toss the beans into a pot over medium-low heat and stir frequently until warm. The choice is yours!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pressure Cooker Cuban Black Beans Recipe
- 1 pound black beans
- 8 cups water or stock
- 3 tablespoons olive oil + more for finishing
- 1 green bell pepper chopped
- 1 large white onion chopped
- 4 cloves garlic chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh herbs for serving
- Rinse the beans and add them to the pressure cooker along with 8 cups water or stock.
- Pressure cook the beans on high for 30 minutes. Quick release the steam and remove the lid. The beans should be tender yet slightly firm.
- Heat the oil in a large pan and add the onion and bell pepper. Cook them down about 6-7 minutes to soften.
- Add the garlic and stir. Cook another minute or so.
- Scoop the cooked beans into the veggie mixture.
- Stir in the oregano, cumin, bay leaves, red wine vinegar and sugar. Cook another 20-30 minutes to allow the flavors to develop.
- Scoop out the bay leaves before serving. Adjust with salt and pepper to taste.
- Garnish with a bit of fresh herbs and serve as a side or over rice as your main dish.