INSTANT POT CUBAN BLACK BEANS
Cuban black beans usually require an overnight soak and hours of simmering. My dad loves this traditional process, but I'm determined to convert him to the Instant Pot method. It cuts the time down to under two hours from start to finish with no shortcuts on flavor! When you make these beans, don't be afraid of having leftovers -- they taste even better the next day.
Provided by Gabriela Rodiles
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
- Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
- Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
- Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
- Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.
INSTANT POT BLACK BEAN SOUP
Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
- Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.
INSTANT POT CUBAN BLACK BEAN SOUP
Made with dry beans. Cooking time of 40 minutes is for prep at 5,000 ft altitude; original recipe called for 30 minutes.
Provided by Catherine B.
Categories Low Cholesterol
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
- Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
- Add broth, orange juice and water, scraping up any browned bits.
- Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
- Allow pressure to release naturally.
- Add lime juice.
- Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
- Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
- Serve garnished with avocado, cilantro, sour cream.
Nutrition Facts : Calories 519.2, Fat 18.6, SaturatedFat 5.8, Cholesterol 18.9, Sodium 1069.8, Carbohydrate 68.5, Fiber 15.5, Sugar 12.3, Protein 23
PRESSURE COOKER BLACK BEAN SOUP
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the water, beans, chorizo, garlic and bay leaves.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
- Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
- Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
- Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
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- Heat oil on the “Saute” function in your Instant Pot. Add the onions, peppers, garlic and SALT and saute for 10-12 minutes, until very soft. Take your time here.
- Add veggie broth and water, scraping up any browned bits. (If using soaked beans, leave out the water.)
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5/5 (10)Category Comfort FoodsServings 7Total Time 15 mins
- SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.
- STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.
- FINISH (STOVE AND IP): You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!
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