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

1. Soak beans in water for 8 hours (speed-soak if necessary). Drain beans.
2. Heat oil using Saute in Instant Pot. Saute garlic until lightly browned. Add onions and pepper and saute for ~2 more minutes.
3. Add the drained beans to the Instant Pot. Add oregano. Add just enough water to almost cover (but not cover). Stir. Add bay leaf.
4. 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).
5. 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.
6. Stir in the parsley (optional) before serving.
7. Serve with rice, cheese, sour cream, hot sauce, etc.

Comments

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