Instant Pot Cuban Black Beans

Learning authentic Cuban Black Beans from my mother (with guidance from my father, who was a chef in Cuba) taught me that the best frijoles negros require patience and a secret overnight soaking technique that infuses maximum flavor. After years of watching my mom make these traditional Cuban black beans for every family gathering and holiday, I finally got her to measure out her recipe so I could share it with you – and this Instant Pot version makes it easier than ever to enjoy authentic Cuban black beans at home.

The secret to these incredibly flavorful black beans is soaking the dried beans with chopped onions, garlic, and bell peppers in the same water you'll cook them in, allowing the beans to absorb all those aromatic flavors while they soften. Cuban black beans are such a cornerstone of Cuban cuisine that they're served at every Cuban restaurant and appear on family tables daily, and this pressure cooker method delivers authentic flavor in just 1 hour instead of the traditional 3+ hours on the stovetop.

Perfect as a side dish with white rice or alongside any Cuban main dish, these frijoles negros can be refrigerated for up to 3 days or frozen for 2 months, making them ideal for meal prep.

Why You'll Love This Cuban Black Bean Recipe

• Authentic family recipe passed down through generations – this is how Cuban abuelas really make black beans at home
• Maximum flavor from overnight soaking – beans absorb the rich flavors of onions, garlic, and peppers while they soften, creating deeply seasoned frijoles negros
• Cuts cooking time in half – Instant Pot reduces traditional 3+ hour stovetop cooking to just 1 hour of hands-off time
• Simple, pantry-friendly ingredients – made with dried black beans and basic aromatics you likely already have in your kitchen
• Budget-friendly meal – dried beans are inexpensive and this recipe feeds a crowd for just a few dollars
• Tastes even better the next day – the flavors continue to develop and meld together, making it perfect for meal prep
• Freezer-friendly for easy meal prep – make a big batch and freeze portions for up to 2-3 months for quick weeknight dinners
• Versatile side dish – pairs perfectly with Cuban rice, roasted pork, grilled chicken, or as a filling for tacos and burritos
• Healthier than canned beans – no added sodium or preservatives, and you control exactly what goes into your pot
• Traditional Cuban staple – this is the authentic taste you'd find in Cuban homes and restaurants throughout Miami and Cuba

Ingredients

• Dried black beans
• Yellow onion
• Green bell pepper
• Garlic
• Water
• Salt
• Bay leaves
• Cumin
• White vinegar
• Extra virgin olive oil

Directions

• Rinse your beans to remove any dust or debris from the bag.1 14 oz bag of dried black beans
• In the Instant Pot inner cooking pot place your rinsed beans, onions, garlic, pepper and water. Cover with a dish towel and allow to soak overnight (about 12 hours)
• Once the beans have soaked over night, add salt and bay leaves and place in the instant pot and cook for 45 minutes in the soup setting with regular pressure.
• Open your instant pot once it's safe and make sure your water didn't dry out. Give the beans a gentle stir. You can add water in ½ cup increments (upto 1 ½ cups) if the beans are absorbing the water too quickly.
• Add the cumin, vinegar and olive oil and allow the beans to simmer for another 15 minutes uncovered before serving. Add additional salt to taste.

How to make Cuban black beans without an Instant Pot

If you don't own an Instant Pot, you can make these in a stock pot or dutch oven. Basically in any large pot with a lid. The main difference here will be the amount of time the beans cook for. With an Instant Pot, they'll cook for about an hour and in a regular pot they'll cook for about 3+ hours.

• You'd first soak the beans along with the vegetables and bay leaf over night in the water in the same pot you plan to cook them in. Be sure to cover the beans with the pot's lid.
• When you're ready to cook, add your salt and bring your beans to a mild boil at medium heat
• The minute your beans hit a boil, drop the heat to low and cover. Cook at low heat for about 2-3 hours until the beans are soft, tender and cooked through.
• Uncover the beans and add additional water (½ cup at a time) if needed, you don't want dried out beans. Continue to cook at low heat, uncovered for another 30-45 minutes then add the vinegar and olive oil. Add more salt (if desired) to your personal preference.
• Stir occasionally and cook for another 10 minutes at low heat before serving.

What's the secret to these Cuban black beans?

What makes these Cuban black beans better than other recipes is the following: your bay leaf, chopped onions, garlic and green peppers soak over night in along with your dried beans. So while the beans soften overnight they're simultaneously absorbing the rich flavors from the onions, garlic and pepper.

That water that the beans soaked in is also the same water the beans will be cooked in. We don't rinse out the water here because we'd be throwing away so much rich flavor.

What to serve Cuban black beans with?

Cuban black beans are traditionally paired with white rice. These black beans are also the perfect side dish to bistec de palomilla, vaca frita or pollo a la plancha.

Storage instructions for these traditional cuban black beans

Short-Term Storage (Refrigerator):

Cooling the Beans:

• Allow the cooked black beans to cool to room temperature before storing (no more than 2 hours at room temperature for food safety).
• For faster cooling, transfer beans to a shallow container to speed up the cooling process.

Refrigerator Storage:

• Store cooked Cuban black beans in an airtight container in the refrigerator for up to 3-4 days.
• Keep the beans submerged in their cooking liquid (the broth) to maintain moisture and prevent them from drying out.
• If the beans seem too thick after refrigeration, add a little water when reheating to restore the desired consistency.

Long-Term Storage (Freezer):

Freezing Cuban Black Beans:

• Cuban black beans freeze exceptionally well and can be stored for up to 2-3 months in the freezer.
• Allow beans to cool completely before freezing.
• Store in airtight, freezer-safe containers or heavy-duty freezer bags.
• Leave about 1 inch of headspace at the top of containers, as the liquid will expand when frozen.
• Pro tip: Freeze in portion sizes (1-2 cup portions) for easier meal planning and faster thawing.

Labeling:

• Always label containers with the date and contents.
• Write "Cuban Black Beans" and the date on the container so you know how long they've been stored.

Preventing Freezer Burn:

• Remove as much air as possible from freezer bags before sealing.
• Use double-layer freezer bags or wrap containers in aluminum foil for extra protection.
• Store beans flat in freezer bags for easier stacking and faster thawing.

Thawing Frozen Black Beans:

Best Method (Refrigerator Thawing):

• Transfer frozen beans to the refrigerator 24 hours before you plan to use them.
• Allow them to thaw slowly in the fridge overnight.
• This method preserves the best texture and flavor.

Quick Method (Stovetop):

• Place frozen beans directly in a saucepan over low heat.
• Add a splash of water (¼-½ cup) to prevent sticking.
• Stir occasionally and heat gently until fully thawed and warmed through (about 15-20 minutes).

Microwave Method:

Once thawed, heat on high until hot throughout.

Transfer frozen beans to a microwave-safe bowl.

Microwave on defrost setting in 2-3 minute intervals, stirring between each interval.

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