View source for Cuban Black Beans

== Ingredients ==

* 1 lb dried black beans (about 2.5 - 3 cups)
* 1 Tablespoon olive oil
* 2 teaspoons minced garlic
* 1 cup coarsely chopped onions
* 1 cup coarsely chopped bell pepper (or light hot peppers)
* water
* 1 bay leaf
* 1 Tablespoon dried oregano
* 1.5 Tablespoons red wine vinegar
* 1 - 1.5 teaspoons salt, or to taste
* ''(optional)'' minced fresh parsley

== Directions ==

# Soak beans in water for 8 hours (speed-soak if necessary).  Drain beans.
# Heat oil using Saute in Instant Pot.  Saute garlic until lightly browned.  Add onions and pepper and saute for ~2 more minutes.
# Add the drained beans to the Instant Pot.  Add oregano. Add just enough water to almost cover (but not cover).  Stir.  Add bay leaf.
# Close and lock the Instant Pot lid.  Pressure cook for 16 minutes using Manual mode.  # Allow the pressure to come down naturally (about 15 minutes after pressure cooking completes).
# Open lid and add vinegar and salt.  Ideally, blend or mash about 1/3 - 1/2 the beans using a blender and mix back in.
# Stir in the parsley (optional) before serving.
# Serve with rice, cheese, sour cream, hot sauce, etc.

== Comments ==

Adapted from Lorna J. Sass's Great Vegetarian Cooking Under Pressure