This Instant Pot Cuban Black Beans recipe will become your new go-to side dish in no time. Using the pressure cooker means no watching a boiling pot of beans for hours, and the flavors will have you absolutely craving them! Saucy, smoky, and comforting! No soaking needed either.
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Recipes like these low sodium black beans are perfect for serving with Caribbean- and Latin-inspired meals, and even delicious as an entree over brown rice.
Try serving them with Jerk Tofu, Low Sodium Enchiladas, Crumbled Tofu Tacos, or over Cilantro Lime Quinoa.
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Heart Health Benefits of Cuban Black Beans
Black beans cooked with aromatics and lots of spices makes for a delicious dish that may help reduce inflammation, and improve lipid profiles, vascular function, and blood pressure control.
Herbs and spices specifically are rich in antioxidants, and including them liberally in recipes can improve post-meal lipid profiles and antioxidant capacity (1).
Macronutrients
Cuban black beans are low in carbohydrates and total fat, and a good source of plant-based protein. The beans are also high in fiber, helping to fill you up, and keep your digestive system working right from top to bottom!
Micronutrients and Bioactive Components
Bioactive compounds are substances that have effects within the body that promote good health. Here are some of the most abundant bioactive compounds in Cuban black beans:
- Monounsaturated fats - (in olive oil) type of fat molecule that can help lower LDL cholesterol, and provides nutrition to maintain and build you body's cells (2);
- Hydroxytyrosol and oleuropein - (in olive oil) polyphenols that may be preventative against high blood pressure, stroke, and heart attack (3);
- Quercetin - (in onions) a type of flavonoid and antioxidants that can reduce inflammation and may reduce atherosclerosis and blood pressure (4);
- Allicin - (in garlic) organosulfur compound that, along with other garlic compounds, boasts antioxidant and antiplatelet effects. It may also improve oxidative stress and lower blood lipids (5);
- Capsaicinoids - (in jalapeño) active ingredients in peppers that gives them their spiciness. It's been mainly studied for its pain relief capabilities, but also seems to have cardiovascular benefit (6). More studies will be forthcoming;
- Soluble fiber - (in black beans) a type of fiber that dissolves in water and can help lower cholesterol and blood sugar (7);
- Insoluble fiber - (in black beans) type of fiber that does not dissolve in water, and helps add bulk to the stool, reducing constipation risk (8);
- Resistant starch - (in black beans) - portion of starch that is not digested in the small intestine, and is instead fermented by microorganisms in the colon, creating short chain fatty acids that may be associated with improved gut health, glucose control, lower cholesterol, and decreased risk of colon cancer (9); and
- Potassium and magnesium - (in black beans) minerals that support healthy blood pressure and heart rhythm.
Ingredients
Here is what you'll need for this recipe, along with some applicable substitutions and notes.
- Dry black beans
- Homemade vegetable stock - or look for low sodium or no added salt vegetable broth or stock if you're buying. Or use water.
- Water - not pictured
- Onion - any type
- Jalapeño - or use a sweet bell pepper, which is more traditional in this dish anyway
- Garlic cloves
- Bay leaves
- Olive oil - or the oil you like for sautéing
- Smoked paprika - I strongly prefer smoked, but if you only have sweet paprika, use that
- Cumin
- Oregano
- White vinegar - distilled or white wine vinegar are both fine to use
- Salt - not pictured and optional
See recipe card for quantities.
Instructions
Here's how to make Instant Pot Cuban Black Beans.
- Step 1: Dice the onion.
- Step 2: Sauté the onion in the pressure cooker.
- Step 3: Dice the jalapeño and mince the garlic.
- Step 4: Sauté the garlic and pepper with the onion.
- Step 5: Add the rest of the ingredients, except vinegar, and stir. Cancel the pot's sauté mode, seal the lid and close the valves.
- Step 6: Pressure cook on high for 45 minutes, then allow the pressure to release naturally for at least 20 minutes. Quick release the rest of the pressure.
- Step 7: Add the vinegar, and mash about a quarter to a third of the beans to create a nice, thick sauce. Taste and add salt and/or adjust other seasonings as needed.
Hint: if you intend to add salt, don't add it until the beans are done cooking. Salt can affect the texture of the beans.
Variations
A couple alternate preparation methods.
- Canned Cuban black beans - sauté the onion, garlic and pepper in a pot on the stove, and add 4 cans of no added salt black beans (liquid and all!), along with all the spices and bring to a simmer. Mash some of the beans if desired, and add the vinegar. Adjust seasonings if needed.
- Cuban Black Beans on the stove - first, soak the beans in a large bowl of water overnight. Drain and rinse them. Sauté the onion, garlic and pepper in a pot on the stove, and add the beans, liquid, and spices. Simmer for at least 3 hours, stirring and adding a little water periodically if it is boiling down too much. Once the beans are very soft, continue with adding the vinegar and mashing some of the beans as the original recipe states.
Equipment
The main equipment item you need for this recipe is a pressure cooker. Any brand will do. Mine is a Quick Cooker from Pampered Chef. As long as your pot has a "sear" or "sauté" mode you'll be good.
If your pot doesn't have that mode, you can sauté the onions, garlic, and peppers in a pan on the stove, and then transfer to the pot. For stovetop directions for the whole recipe, see above (in Variations section).
Storage
Cool completely and refrigerate in an airtight container for up to 5 days.
This recipe freezes well, and can be frozen for up to 6 months.
Healthy heart pro tip
For an extra antioxidant (and flavor) boost increase the amount of the dried herbs and spices you use!
FAQ
Yes. To do this, sauté the onion, garlic and pepper in a pot on the stove, and add 4 cans of no added salt black beans (liquid and all!), along with all the spices and bring to a simmer. Mash some of the beans if desired, and add the vinegar. Adjust seasonings if needed.
To make these on the stove, first, soak the beans in a large bowl of water overnight. Drain and rinse them. Sauté the onion, garlic and pepper in a pot on the stove, and add the beans, liquid, and spices. Simmer for at least 3 hours, stirring and adding a little water periodically if it is boiling down too much. Once the beans are very soft, continue with adding the vinegar and mashing some of the beans as the original recipe states.
If you are cooking in a pressure cooker, you do not need to soak the beans! If you plan to cook them on the stove, or even in a slow cooker, I recommend soaking them to help reduce the cooking time.
Related
Looking for more beans recipes? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot Cuban black beans:
📖 Recipe
Instant Pot Cuban-Style Black Beans
Ingredients
- 1 tablespoon Olive Oil
- 1 large Onion diced
- 1 Jalapeño seeded and diced
- 8 cloves Garlic
- 1 pound Dry Black Beans rinsed and sorted
- 3 cups Homemade Vegetable Stock or low/no added salt vegetable stock or broth
- 1 ½ cups Water
- 2 Bay Leaves
- 1 tablespoon Oregano
- 2 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 2 tablespoon White Vinegar
Instructions
- Set your pressure cooker to "sauté" or comparable setting, and add the olive oil.
- When the oil is hot, add the diced onion, and sauté for about 3 minutes, until translucent.
- Add the minced garlic and diced jalapeño, and sauté for 1 minute more.
- Add all the rest of the ingredients, except the vinegar, to the pressure cooker.
- Select "cancel," seal the lid, make sure all the valves are closed, and set the cooker for 45 minutes on high. It will take about 10 minutes to come to pressure.
- After the cook time has ended, allow the cooker to naturally release pressure for 20 minutes, then open the valve and quick-release any remaining pressure.
- Stir the beans, and remove the bay leaves.
- Mash about a third of the beans to create a thicker sauce.
- Add the vinegar. Stir and taste. Adjust seasonings if needed, or add a little salt if you think it's needed.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
Safety is our top priority in the kitchen! Always keep these tips in mind.
- Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
- Make sure all needed utensils and equipment are clean
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Be sure the pressure cooker has depressurized completely before trying to open the lid
- Always open the lid of cooking pots (including pressure cookers) away from your face to avoid scalding burns, including pressure cooker lids
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