Pressure Cooker Cuban Black Beans
This recipe for Cuban black beans, or frijoles negros, will save you tons of time by cooking them in a pressure cooker, and they're just as delicious as the stove top method. They're an excellent side dish.
- 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.
Calories: 275kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 528mg | Fiber: 11g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 26.9mg | Calcium: 81mg | Iron: 3.4mg