Introducing a delicious twist on a classic Cuban black bean recipe, passed down from my Abuelo (grandfather). This recipe features a unique ingredient substitution that adds a tangy twist to the traditional dish - ketchup instead of sugar. From my grandfather's kitchen to yours, this recipe is a true representation of the rich and diverse flavors of Cuban cuisine.
One big difference between how I prepare this recipe and how its traditionally done is the use of my Instant Pot vs the old school pressure cooker. I personally love my instant pot and to be honest a pressure cooker exploded on me once and I have PTSD since then. Despite this difference in cooking method, the flavors of the dish remain true to the original recipe, making it a perfect representation of the evolution of traditional cooking techniques.
These flavorful black beans are a versatile dish that can be enjoyed in many ways. Whether you're looking to make a hearty meal, a flavorful side dish, or a delicious snack, these beans are it. You can enjoy them as a main course with rice and a side of platanito maduros, or as a side dish with a palomilla steak and a fresh salad. They also are great as a pottage which you can easily do by throwing them in a blender. Whatever your preference, these black beans are sure to satisfy your cravings and become a staple in your recipe collection.
Ingredients
14 oz. frijoles negro / black beans
6 cups of water
2 bay leaves
Handful of Cilantro
1 1/2 tsp. Cumin
1 1/2 tbsp. Ketchup
1 tbsp. White vinegar
1 tsp. Oregano
Salt & pepper to taste
1 green bell pepper, diced
1 small white onion, diced
5 garlic cloves, minced
3 tbsp. Olive oil
Instructions
Add the black beans to the instant pot along with the water, bay leaves and a few cilantro leaves.
Close the lid & Pressure cook on high for 45min.
When the 45 min. are up, do a natural release.
Make your sofrito: In a sauté pan over medium heat, add your olive oil, bell peppers, onion & garlic. Cook, constantly stirring for 5-7 min. Until your onions are translucent.
Open your pressure cooker carefully and add your sofrito mix to the beans, your ketchup, vinegar, cumin, oregano, salt & pepper and stir.
Press the sauté button on your instant pot and sauté on medium heat. Let this cook for 15-20 min. until all those flavors come together and some more of the water has evaporated. Adjust seasoning to your liking.
Garnish with fresh cilantro or parsley and serve with white rice.
