Keyword: beans, beans, habichuelas, Instant Pot,, Black beans, Cuban
Prep Time: 5minutes
Cook Time: 3hours
Total Time: 3hours5minutes
1poundof dried beanssoaked over night
1green bell pepperchopped
½teaspoonof dried oreganoor to taste
¼– ½ teaspoon of cumin
1ham bullion cube
½teaspoonof ground black pepper
2tablespoonsof white wine
2tablespoonsof white vinegar
2tablespoonsof granulated sugar
In a large pot, soak black beans that were rinsed and picked over with 8-10 cups of water. Let it sit 4 hours or overnight.
Once beans have softened, place pot with beans and the liquid it soaked in over medium high heat.
Slightly cover pot and let beans boil for about 45 minutes.
After 45 minutes, you’re going to take a medium frying pan to make a Cuban sofrito mixture. Warm your olive oil, and saute your onions, garlic, and bay leaf. For a completely traditional Cuban black bean recipe, remove about a cup of beans from the pot and add it to your sofrito mixture. Gently smash the beans and return the sofrito to the pot. At this point you’ll add the cumin, oregano, salt, and black pepper.
Stir and allow the beans to continue cooking for about another hour.
After an hour, add in the white vinegar and the white wine. Lower heat to low, let it slowly simmer for another hour.
When beans are tender to your liking, add in sugar before serving.
These black beans will be liquidy. Beans need the excess liquid to cook freely in, and this is how they're typically served. If you don't want your beans so liquidy, you can remove some of the liquid, once beans are tender!The reason black beans aren't drained of the water they were soaked in is to preserve the dark black color. This is optional, you can rinse your beans, but they may turn out more of a gray color.
STOVETOP Cuban Black Beans https://latinamommeals.com