Description
These Pressure/Slow Cooker Cuban Black Beans are filled with lime juice, a trio of red bell pepper, jalapeño, and red onion, and finished off with bunches of fresh cilantro!
Ingredients
2 tablespoons olive oil
1 cup chopped red onion
1 large jalapeño, seeded and diced
1 small red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 bay leaf
2 teaspoons kosher salt
1 lb dried black beans, rinsed
6 cups water
2 limes, juiced
1 bunch cilantro, chopped
Instructions
1. Sauté red onion, jalapeño, and red bell pepper in pressure cooker for 3-5 minutes until veggies start to soften.
2. Add garlic, cumin, paprika, bay leaf, salt, black beans, and water.
3. Stir, lock lid, and set to high pressure for 30 minutes with a quick release at the end.
4. Stir in lime juice and chopped cilantro, then serve.
Notes
For added heat, keep some jalapeño seeds. For a thicker broth, let the beans rest after cooking.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Cuban