Description
nstant Pot Cuban Black Beans are a delicious way to round out any dish. They are slightly sweet, savory, and bright. They are amazing on their own, added to any rice bowl, or even as a chip dip! You’ll love these vegan beans because they are simple to prepare, and will zhuzh up any meal.
Ingredients
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1 lb black beans
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½ onion chopped
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1/4 cup tomato paste
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1 tbsp cumin
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1 tbsp oregano
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2 tsp salt
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½ tsp garlic powder
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4 cups water
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2 cups vegetable broth (I use the equivalent of Better Than Bouillon, see notes above if using regular broth)
Finishing touches:
- 1 tbsp white vinegar
- 1/2 tbsp sugar
Instructions
Gather all ingredients: Combine all ingredients (except white vinegar and sugar) in an Instant Pot. Give it a big stir.
Pressure Cook: On your Instant Pot, set to pressure cook on high for 40 minutes. Seal the lid and make sure that the vent is set to the ‘sealed’ position. After the Instant Pot completes, let it release naturally for 10 minutes, then manually let the pressure out.
Finishing touches: Set the Instant Pot to sauté. Add in sugar and vinegar and stir. Cook for 3 minutes, stirring occasionally. The beans will be liquidy. We love them this way because whatever you are serving them with will sop up the flavorful juices, but feel free to strain to the desired consistency.
Notes
Beans can be stored in an airtight container in the fridge for up to 5 days. They can be stored in the freezer for up to 6 months
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: side
- Method: instant pot
- Cuisine: cuban