Instant Pot Cuban-Style Black Beans
Saddle up and take a culinary journey to the colourful streets of Cuba with Instant Pot Cuban-Style Black Beans. Whether you're rustling up a side dish that's big on protein or adding some hearty goodness to your meal, these beans are the ticket. No need to fuss with soaking – thanks to the Instant Pot, they're ready to roll in a flash! Packed with protein and fibre, they'll keep you satisfied and rarin' to go. Quinoa and black beans are mighty fine partners and, when rounded up together, provide a great source of plant protein. Toss them on your salad, serve 'em up with some rice or baked sweet potatoes, or slap 'em on some tacos – the flavour train ain't stoppin'. Round up these easy-to-make, nutritious beans, and you're raring to go.
Equipment
Ingredients
- 1½ cups dried black beans washed and rinsed
- 1 cup low-sodium vegetable broth
- 1 cup water
- 1 cup chopped onion (about 1 small)
- 2 tbsp tomato paste
- 2 tsp dried mushroom powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp dried chipotle pepper
- ½ tsp ground black pepper
- 3 garlic cloves peeled and bruised
- 2 bay leaf
- 1 tbsp chopped cilantro leaves plus a few for garnish
- diced and sliced tomato for garnish (about ¼ tomato)
Instructions
- In an Instant Pot (or pressure cooker), place 1½ cups dried black beans, 1 cup each low-sodium vegetable broth, water, and chopped onion, 2 tbsp tomato paste, 2 tsp dried mushroom powder, 1 tsp each ground cumin, ground oregano, and salt, ½ tsp each chili powder, dried chipotle pepper, and ground black pepper, 3 peeled and bruised garlic cloves, and 2 bay leaves. Cook under pressure for 30 minutes and let the pressure release slowly (natural release) for at least 20 minutes.1½ cups dried black beans, 1 cup low-sodium vegetable broth, 1 cup water, 1 cup chopped onion, 2 tbsp tomato paste, 2 tsp dried mushroom powder, 1 tsp ground cumin, 1 tsp ground oregano, 1 tsp salt, ½ tsp chili powder, ½ tsp dried chipotle pepper, ½ tsp ground black pepper, 3 garlic cloves, 2 bay leaf
- When the beans are done, add 1 tbsp chopped cilantro and remove from the heat source  Discard the bay leaf before serving.1 tbsp chopped cilantro leaves
- Garnish with diced and sliced tomato.diced and sliced tomato
Breakout Trick
Bruising whole cloves of garlic releases a robust flavour. Simply use the flat side of a knife to press down on the cloves until they split. Refrigerate any salad leftovers in an airtight container for a day or two.
Refrigerate leftovers in an airtight container for a day or two.
Nutrition
Calories: 292kcalCarbohydrates: 55gProtein: 17gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 659mgPotassium: 1290mgFiber: 13gSugar: 5gVitamin A: 236IUVitamin C: 6mgCalcium: 123mgIron: 5mg
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