📝 About This Recipe
Transport your kitchen to the heart of Havana with these deeply flavorful, velvety black beans. This recipe utilizes the modern magic of the Instant Pot to achieve a slow-simmered texture and complex depth in a fraction of the traditional time. Infused with a rich 'sofrito' of bell peppers, garlic, and aromatic spices, these beans are a cornerstone of Cuban comfort food—earthy, savory, and perfectly creamy.
🥗 Ingredients
The Legumes
- 1 pound Dry Black Beans (rinsed and picked over for stones; no soaking required)
- 6 cups Water (or low-sodium vegetable broth for extra depth)
- 2 pieces Bay Leaves (dried)
The Sofrito Base
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Green Bell Pepper (finely diced)
- 1 medium Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
Spices and Seasoning
- 1 teaspoon Dried Oregano (preferably Cuban or Mexican variety)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Sugar (to balance the acidity)
- 1 tablespoon Red Wine Vinegar (added at the end for brightness)
- 2 tablespoons Dry Sherry or White Wine (optional but highly recommended for authenticity)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 cup Red Onion (finely diced for garnish)
👨🍳 Instructions
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1
Rinse the dry black beans thoroughly under cold water, discarding any debris or shriveled beans. No pre-soaking is necessary for this Instant Pot method.
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2
Place the rinsed beans, 6 cups of water (or broth), and the bay leaves into the Instant Pot inner pot. Ensure the beans are fully submerged.
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3
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 30 minutes.
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4
While the beans are cooking, prepare your sofrito. Heat 2 tablespoons of olive oil in a separate skillet over medium heat.
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5
Sauté the diced onion and green bell pepper for about 5-7 minutes until they are soft and the onions are translucent.
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6
Add the minced garlic, ground cumin, and dried oregano to the skillet. Cook for another 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
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7
Once the Instant Pot timer goes off, allow for a 'Natural Pressure Release' for at least 20 minutes. This ensures the beans remain intact and creamy rather than bursting.
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8
Carefully release any remaining pressure and open the lid. Remove and discard the bay leaves.
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9
Stir the prepared sofrito from the skillet into the pot with the beans. Add the salt, black pepper, sugar, and dry sherry (if using).
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10
Select the 'Sauté' function on the Instant Pot. Let the beans simmer uncovered for 10-15 minutes, stirring occasionally.
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11
For a creamier texture, use the back of a wooden spoon to mash about 1/2 cup of the beans against the side of the pot, then stir them back in.
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12
Turn off the Instant Pot. Stir in the red wine vinegar and the remaining tablespoon of olive oil to add a beautiful glossy finish and a punch of acidity.
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13
Taste and adjust seasoning with more salt or vinegar if needed. Serve hot, garnished with fresh cilantro and finely diced red onions.
💡 Chef's Tips
Do not add salt to the beans until after they have pressure cooked; salting too early can result in tough bean skins. For the most authentic flavor, use a green bell pepper specifically, as it provides a distinct savory-bitter note essential to Cuban sofrito. If the beans look too watery after pressure cooking, don't worry! The 'Sauté' step and mashing a few beans will thicken the liquid into a rich gravy. These beans taste even better the next day as the flavors continue to marry in the refrigerator. If you prefer a smokier profile, you can add a ham hock or a pinch of smoked paprika during the pressure cooking stage.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice (Arroz Blanco) for the classic 'Christians and Moors' pairing. Top with a few slices of buttery avocado and a squeeze of fresh lime juice. Pair as a side dish to Pollo Asado (Cuban Roasted Chicken) or Lechon Asado (Roast Pork). Serve alongside sweet fried plantains (Maduros) to balance the savory beans with caramel sweetness. A cold Cuban lager or a crisp Sauvignon Blanc cuts through the richness of the beans beautifully.