Cuban Black Beans

If you have an instant pot or pressure cooker you have the fastest solution to keeping cooked beans around. Being vegan we eat a lot of beans. The down fall is they take so long to cook on the stove top. When I’m in a hurry to make something I don’t want to be waiting an hour for my beans to cook.

One remedy is to use a fast cooking bean such as lentils, or in the same amount of time, if you’re fortunate enough to have a pressure cooker around, you can make any type of beans you’d like. I will say, my pressure cooker is the most used item in the kitchen, other than my chopping knife.

This recipe can be done on the regular stove top or in a dutch oven. The only difference is the cooking time will be longer. Whichever way you decide to make these. They will be a hearty and flavorful addition to any meal.

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Cuban Black Beans
Warming flavors that will serve for a great addition to any soup, salad, casserole, or any other meal you can imagine.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse and drain the beans, picking out any disheveled beans or stones. Set aside.
  2. Add all ingredients to the pressure cooker. Cover and seal the pressure cooker. Cook on high pressure for 20 minutes. When the timer goes off, I recommend letting the steam release naturally. If you're in a hurry, manually release the pressure.
  3. Remove the lid. Remove the bay leaves. Enjoy warm or cold.
Recipe Notes

These beans are great in tacos and go extremely well with the Vegan Cilantro Dressing recipe.

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