Cuban Black Beans & Rice

If you forgot to soak the beans overnight, you can use the quick-soak method: Place beans in a large pot and cover with water by 2 inches. Bring to a boil and let boil for 1 minute. Remove from heat and let the beans stand, covered, for 1 hour. Drain, rinse, and proceed with the recipe.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour 35 minutes

TOTAL TIME: 2 hours + overnight soak

RELEASE: Natural

SERVES: 6 to 8

• 1 pound dried black beans
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red sweet pepper, chopped
• 1 green sweet pepper, chopped
• 1 jalapeño pepper, seeded (if desired) and finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 large smoked ham hock or 2 small smoked ham hocks
• 2 roma tomatoes, seeded and chopped
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lime wedges
• Cooked white rice
• Fresh cilantro leaves

PREP

Soak beans in water to cover overnight. Rinse and drain.

Select sauté on the Instant Pot® and adjust to normal. Add olive oil. When oil is hot, add the onion, sweet peppers, jalapeño, and garlic. Cook and stir until vegetables are softened for about 5 minutes. Press cancel. Add the beans, broth, ham hock(s), tomatoes, bay leaves, oregano, cumin, paprika, salt, and black pepper. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 45 minutes. When cooking is complete, use a natural release to depressurize.

Remove ham hock(s); let cool slightly. Remove and discard bay leaves. Mash bean mixture with a potato masher to desired consistency. When the ham hock is cool enough to handle, remove meat; chop. Stir the meat into the beans.

SERVE

Serve with lime wedges over cooked white rice. Top with cilantro.