This Cuban-Style Black Beans and Rice recipe was inspired by traditional Cuban recipes, but isn’t intended as an authentic Cuban dish. It is hearty and filling and if you use vegetable broth instead of chicken, it is a vegetarian dish as well.
Serve it as a main dish or side dish to go along with this scrumptious Grilled Lime-Marinated Flat Iron Steak. This makes a simple but incredibly tasty meal.
Instant Pot® Cuban-Style Black Beans and Rice
Tip: Reserve the red portion of the pepper top for garnish
Prep time: 15 minutes
Cook time: 32 minutes (+ time to come to pressure)
Natural release: 20 minutes natural release
Serves: 4
Ingredients:
Although not featured here, a tablespoon of tomato paste added prior to cooking would be a nice addition to the flavor profile of this recipe, especially if served as leftovers the next day
1 c. dried black beans, rinsed and picked over
1 medium red pepper, seeded and cut into large pieces
½ medium white onion, cut into large pieces
½ T. dried oregano
1 t. garlic powder
1/2 T. dried cumin
Sea salt and black pepper, to taste
2 whole bay leaves
1½ c. chicken or vegetable broth
1 T. red wine vinegar
2 T. red pepper, diced
3 T. avocado, diced
2 T. fresh cilantro leaves, chopped
1 whole lime, cut into wedges (optional)
3 c. cooked white or yellow rice
Directions:
Note: This recipe was tested at 30 minutes active cook time. Although the recipe works at that time, the beans were a little firm. Add an additional two minutes to the active cook time for less firm results.
Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®
Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine.
Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired.
Instant Pot® Cuban-Style Black Beans and Rice
Ingredients
- 1 cup dried black beans rinsed and picked over
- 1 medium red pepper seeded and cut into large pieces
- ½ medium white onion cut into large pieces
- ½ tbsp dried oregano
- ½ tbsp dried cumin
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- 2 whole bay leaves
- 1½ cup chicken or vegetable broth
- 1 tbsp red wine vinegar
- 2 tbsp red pepper diced
- 3 tbsp avocado diced
- 2 tbsp fresh cilantro leaves chopped
- 1 whole lime cut into wedges (optional)
- 3 cups cooked white or yellow rice
Instructions
- Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
- Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
- When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
- Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
- Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired.