• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fat Girl Hedonist logo

  • Home
  • Recipes
  • Giveaways
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • About me
  • Recipe Index
  • Media Kit
  • Contact
  • Social Media

    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Latin » Instant Pot Cuban Black Beans

    Published: Sep 10, 2021 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 3 Comments

    Instant Pot Cuban Black Beans

    Share on social media:

    • Facebook
    • Twitter
    Jump to Recipe

    Black beans are a staple in most Cuban homes and my family's house is no different. It is not a holiday celebration without black beans being served and they're available at all Cuban restaurants through out the country. That's how integral black beans are to Cuban cuisine.

    cuban black beans

    I have been after my mom for years to share her Cuban black bean recipe with me and I finally got it! These beans are so simple to make but are time consuming. Like all of my mom's other recipes, I had to stand next to her in the kitchen with a pad and force her to use measuring spoons and cups.

    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.
    cuban black beans

    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.

    cuban black beans
    Cuban black beans paired with vaca frita and white rice

    Storage

    These Cuban black beans can be stored in a covered container in the refrigerator for up to 3 days. After 3 days, store the beans in the freezer in an airtight container.

    If frozen, allow them to thaw in the refrigerator before reheating. They will keep in the freezer for upto 2 months.

    cuban black beans

    Check out these other Cuban recipes

    • Cuban Ropa Vieja Instant Pot Recipe
    • Mami's Cuban Congri Recipe!
    • Cuban bistec de pollo a la plancha
    • Traditional Cuban Arroz Con Leche Recipe
    cuban black beans
    Print Recipe
    5 from 2 votes

    Instant Pot Cuban Black Beans

    Traditional Cuban black beans made in an Instant Pot
    Prep Time12 hrs
    Cook Time1 hr
    Total Time13 hrs
    Course: Side Dish
    Cuisine: cuban
    Servings: 6
    Calories: 76kcal
    Author: Cari
    Cost: $5

    Equipment

    • Instant Pot

    Ingredients

    • 1 14 oz bag of dried black beans
    • 1 medium yellow onion chopped
    • 1 green bell pepper chopped
    • 3 cloves of garlic chopped
    • 9 cups water
    • 1 tablespoon salt
    • 2 bay leaves
    • ½ teaspoon cumin
    • 1 teaspoon white vinegar
    • 3 tablespoon extra virgin olive oil

    Instructions

    • 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)
      1 14 oz bag of dried black beans, 1 medium yellow onion, 1 green bell pepper, 3 cloves of garlic, 9 cups water
    • 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.

    Notes

    These beans can be stored in a covered container in the refrigerator for upto 3 days.
    These beans can also be frozen in an airtight container, allow them to thaw in the refrigerator before reheating. 

    Nutrition

    Serving: 0.5cup | Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1182mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

    « Cuban Vaca Frita Recipe
    Caramelized White Chocolate and Espresso Cookies »

    Share on social media:

    • Facebook
    • Twitter

    Categories: Latin

    Reader Interactions

    Comments

    1. Roberto Trejos says

      September 14, 2021 at 12:38 am

      5 stars
      I always wanted to know how to cook black beans Cuban style. Thank you for the recipe I definitely going to try it.

      Reply
    2. David says

      October 09, 2022 at 11:43 pm

      This recipe looks great, can’t wait to make it! Only question: do you do a quick release on the pressure or let it naturally release all the way?

      Reply
      • Cari says

        October 12, 2022 at 3:44 am

        I usually do a quick release!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

    Popular Recipes

    • Colombian Hot Chocolate with Cheese
    • How To Make Chicharrones
    • Traditional Coquito Recipe
    • Arroz Con Pollo A La Chorrera Recipe
    • Cuban bistec de pollo a la plancha
    • Cuban White Rice
    Become a Patron!

    Soups and Stews

    • French Onion And Beef Soup
    • Colombian Red Beans Recipe
    • Keto Cauliflower Soup
    • Grandma's Italian Pasta Fagioli Recipe

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2010 - 2022 FATGIRLHEDONIST.COM