This tasty Cuban Style Black Beans is a hearty and traditional dish. It combines Cuban black beans with oregano, dried cumin, and bay leaves for a delicious side.
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❤️ Why you'll love it
This dish is so simple to make and pairs well as a side with most dinners. The beans are tender and soft with a flavorful blend of ingredients that will have you hooked on the first bite.
- Easy to prepare.
- Only 30 minutes to cook!
- Savory and filling side.
🥘 Equipment
- Instant Pot
- Measuring Spoons
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Black Beans
- Red Pepper
- White Onion
- Oregano
- Cumin
- Garlic Powder
- Salt and pepper
- Bay Leaves
- Broth
- Red Wine Vinegar
- Avocado
- Cilantro
- Lime
- Rice
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Step 1. Add the ingredients to the instant pot. Place the pressure valve to 'SEALING' and set it to 'MANUAL' and 'HIGH' as the cooking option. Cook the ingredients for 32 minutes. Allow the pot to naturally release for 20 minutes.
Step 2. Turn off and transfer the veggies and ½ of the broth into a food processor. Blend until combined and smooth. Pour the puree and vinegar into the pot with salt and pepper and combine. Serve immediately and enjoy!
Hint: Reserve some of the red portions of the recipe to add on top of the beans for garnish.
🥄 Variations
- You can add additional beans of your choice.
- Use red, yellow, or green peppers.
- I love white onions for this recipe, but red will work just fine.
- Adjust the seasonings to your liking.
🍽️ What to Serve With
I love this dish because it is delicious by itself, but also incredible with all of the options below:
- Cooked yellow or white rice
- Red pepper
- Avocado
- Cilantro
🍶 Storing
Refrigerator Storage: You can store the recipe in a sealed container for up to 3 days.
Freezer Storage: You can store the recipe in a sealed container or Ziploc bag in the freezer for up to 3 months.
Reheat: You can choose to reheat in the microwave for 1 minute on high or reheat in the slow cooker.
💭Top Tips
- You can use a liner to place in the instant pot to reduce the mess.
- You can add red pepper flakes, jalapenos, or hot sauce to add some spice.
- If you want the beans to be firm, you only need to cook for 30 minutes. If you want them to be softer, you can cook for an additional 2 to 5 minutes.
❔FAQs
Yes! You can add all the beans you want for a mix of flavors and textures!
You can serve these over rice by themselves or put them in burritos, tacos, bowls, etc.
No, they are not spicy. But, there are options above to introduce spice into the recipe.
More Instant Pot Recipes:
- Instant Pot Stuffed Pepper Soup
- Thai Chicken Rice Bowl
- Instant Pot Caramelized Banana Walnut French Toast
- Instant Pot Pineapple Cherry Dump Cake
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Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
This tasty Cuban Style Black Beans is a hearty and traditional dish. It combines Cuban black beans with oregano, dried cumin, and bay leaves for a delicious side.
- 1 cup black beans dried, rinsed and picked over
- 1 medium red pepper seeded and cut into large pieces
- ½ medium white onion cut into large pieces
- ½ tablespoon oregano dried
- ½ tablespoon cumin dried
- 1 teaspoon garlic powder
- Sea salt and black pepper to taste
- 2 whole bay leaves
- 1½ cup chicken or vegetable broth
- 1 tablespoon red wine vinegar
- 2 tablespoon red pepper diced
- 3 tablespoon avocado diced
- 2 tablespoon cilantro leaves fresh, chopped
- 1 whole lime cut into wedges (optional)
- 3 cup white or yellow rice, cooked
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Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
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Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
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When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
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Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
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Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!
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