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Cuban Black Beans

Author: Laura Misiara Lincheta
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Prep Time 15 minutes
Cook Time 51 minutes
Soaking time 3 hours
Total Time 4 hours 6 minutes
Course Side Dish
Cuisine Cuban
Servings 8

Equipment

  • Pressure cooker
  • Knife
  • Mortar and pestle
  • Pan
  • Spatula
  • Ladle

Ingredients
  

  • 2 cups Black beans (dry)
  • 7.5 cups Water
  • 1-2 Bay leaves
  • 15 Garlic cloves
  • 5 Cachucha peppers
  • 1 Medium-sized purple Onion. (if you don't have purple on hand, you may substitute it with another type.)
  • 1.5 tbsp Olive oil
  • 2 3/4 tsp Salt
  • 3/4 tsp oregano
  • 3/4 tsp Cumin
  • 1/8 tsp Sugar
  • 40 mL Dry white wine
  • 1 tbsp vinegar infused with cachucha pepper (substitute: regular vinegar)
  • 5-6 olives + olive brine (optional)

Instructions
 

Resting (3+ hours)

  • Combine 2 cups of black beans and 7.5 cups of water in the pressure cooker bowl. Let the beans soak for at least 3 hours (the longer, the better).

Beans

  • Add 1–2 bay leaves to the bowl. Secure the pressure cooker lid, close the pressure valve, and cook for 38 minutes. Allow the pressure to release naturally. DO NOT OPEN THE PRESSURE COOKER.
    • If using a stovetop (non-electric) pressure cooker: Allow it to reach pressure, then start a timer for 38 minutes. Turn off the heat when the time is up, and allow the pressure to release naturally.
    DO NOT OPEN THE PRESSURE COOKER.

Sofrito (Once pressure cooked is de-presurized, mantain closed and begin sofrito).

  • Place 15 garlic cloves and 5 cachucha peppers in a mortar. Mash them together until well combined.
  • Dice 1 medium purple onion.
  • Add the diced onion to a pan with 1½ tbsp of olive oil. Sauté until translucent.
  • Add the mashed garlic and cachucha peppers to the pan. Sauté for about 5 minutes.
  • Verify that the pressure has been completely released. Then carefully open the pressure cooker and add the sofrito.
    • Use a ladle to scoop some beans into the pan used to prepare the sofrito, then pour them back into the pressure cooker. This helps incorporate all the seasoning and flavor left in the pan.
  • Leave the pressure cooker uncovered. Continue cooking the beans for 13 minutes, or until they reach your desired consistency. If using a stovetop pressure cooker, return it to medium heat while uncapped.
  • Meanwhile, add the salt, oregano, cumin, sugar, 40 mL of dry white wine, and 1 tbsp of cachucha pepper-infused vinegar. Optionally: Add 5-6 olives and some olive brine.
  • After 13 minutes, or once the desired consistency is reached, taste the beans and adjust the salt as needed.
  • Serve and enjoy!

Notes

  • I recommend enjoying these black beans over a bed of rice, as this is how it is traditionally eaten.
  • This recipe is subject to minor revisions as I continue to refine it. 
Keyword blackbeans, cubanfood