Instant Pot® Cuban-Style Black Beans and Rice
This hearty meatless dish borrows elements from traditional Cuban black bean recipes, such as the oregano, dried cumin, and bay leaves.
Ingredients
- 1 cup dried black beans rinsed and picked over
- 1 medium red bell pepper seeded and cut into large pieces
- ½ medium white onion cut into large pieces
- ½ tablespoon dried oregano
- ½ tablespoon cumin dried
- 1 tablespoon garlic powder
- Sea salt to taste
- black pepper to taste
- 2 bay leaves whole
- 1½ cups chicken broth or vegetable broth
- 1 tablespoon red wine vinegar
- 2 tablespoons red bell peppers diced
- 3 tablespoons avocado diced
- 2 tablespoons cilantro leaves fresh, chopped
- 1 lime whole, cut into wedges (optional)
- 3 cups white rice cooked or yellow rice
Instructions
- Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
- Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
- When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
- Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
- Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Reserve the red portion of the pepper top for garnish
This recipe was tested at 30 minutes active cook time. Although the recipe works at that time, the beans were a little firm. Add an additional two minutes to the active cook time for less firm results.
Nutrition
Calories: 699kcal (35%)Carbohydrates: 146g (49%)Protein: 22g (44%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mg (1%)Sodium: 341mg (15%)Potassium: 987mg (28%)Fiber: 11g (46%)Sugar: 2g (2%)Vitamin A: 135IU (3%)Vitamin C: 6mg (7%)Calcium: 156mg (16%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
