Cuban Black Beans

I’m in love with these beans. I’ve featured this recipe on Dinner Rescue…… and I am making them again, for 75 people for a wedding at the end of the month. Yes, they are delicious. Hearty. Filling. Satisfying. And good for a side dish or over rice as the main dish for dinner. A meatless wonder, really. Here’s my recipe for Cuban Black Beans.

Cuban Black Beans

1 sweet onion, diced

1 green pepper dice

2 garlic cloves

3 tbsp. olive oil

1 tsp. Kosher salt

3 cups black beans, dried

32 oz. chicken broth (or vegetable broth)

In a large skillet, over medium heat, sauté the onion, pepper, garlic, in the olive oil. You are making a traditional sofrito. Cook 3-4 minutes, stirring occasionally. Remove from the heat, and pour into the instant pot. Rinse and drain your dried black beans. Add the black beans and broth to the instant pot or pressure cooker. Cook on high pressure for 25-30 minutes. Natural release the steam and serve. Add more salt if needed. Serve as a side dish or over rice.

Happy dinnertime!!

XO, Wendy