Cuban Black Beans
Ingredients
The beans
The vegetables
-
1
small
onion, diced
-
1
small
green bell pepper, diced
-
6–8
cloves
garlic, roughly chopped
The seasonings
-
3
tablespoons
olive oil
-
2
teaspoons
oregano
-
2
teaspoons
cumin
-
½
teaspoon
black pepper
-
2
teaspoons
salt
-
2
tablespoons
tomato paste
-
2
bay leaves
bay leaves
-
1
tablespoon
red wine vinegar or apple cider vinegar (optional)
The liquid
Instructions
- Soak the black beans in water for at least 6 hours or overnight, then drain excess water.
- Sauté the diced onion in olive oil for 15 minutes until soft, then add oregano, cumin, black pepper, salt, tomato paste, green bell pepper, and garlic, stirring for 2 minutes.
- Add the drained beans, water, and bay leaves. For the stove top method, bring to a boil, then simmer with the lid vented for 1 hour, stirring occasionally. Continue cooking for another 30 minutes until beans are soft.
- For the Instant Pot, set to 30 minutes on high pressure, then manually release. Use the sauté function to reduce liquid if desired.
- Stir in vinegar before serving.
Nutrition Facts (estimated)
Servings
6 cups
Calories
152
Total fat
7.5g
Total carbohydrates
17.5g
Total protein
5.5g
Sodium
716.2mg
Cholesterol
0mg
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