Cuban Black Beans
SERVES: 6 TO 8
TOTAL TIME: ABOUT 1¼ HOURS*
TIME UNDER PRESSURE: 25 MINUTES
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
*PLUS BEAN SOAKING TIME
WHY THIS RECIPE WORKS With their earthy flavor and touch of freshness, this recipe makes a satisfying side or simple entrée. Since they are traditionally served on the saucy side, we simply used the cooking liquid as the sauce. We browned chorizo, then sautéed onions and bell pepper in the fat. Cumin, garlic, oregano, and red pepper flakes lent an herbal, spicy undertone. After adding the broth and beans, we cooked the beans under pressure until they were almost done. After a short simmer, we stirred in the chorizo, plus oregano and cilantro. Serve over rice with lime wedges, sour cream, and hot sauce. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
teaspoons vegetable oil |
|
1 |
pound chorizo sausage, quartered lengthwise and sliced ½-inch thick |
|
2 |
onions, chopped fine |
|
1 |
red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
|
1 |
tablespoon ground cumin |
|
Salt and pepper |
|
|
6 |
garlic cloves, minced |
|
2 |
tablespoons minced fresh oregano or 2 teaspoons dried |
|
¼ |
teaspoon red pepper flakes |
|
1 |
pound dried black beans (2 cups), picked over, rinsed, and salt-soaked (click here) |
|
3 |
cups low-sodium chicken broth |
|
2 |
bay leaves |
|
¼ |
cup minced fresh cilantro |
1. BUILD FLAVOR: Heat oil in pressure-cooker pot over medium-high heat until shimmering. Add chorizo and cook until browned, about 5 minutes; transfer to paper towel–lined plate. Add onions, bell pepper, cumin, and ¼ teaspoon salt to fat left in pot and cook over medium-high heat until vegetables are softened, about 5 minutes. Stir in garlic, 1 tablespoon oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in beans. Stir in broth and bay leaves, scraping up any browned bits.
2. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain pressure.
3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Discard bay leaves. Continue to simmer beans over medium heat, stirring often, until beans are tender and cooking liquid is slightly thickened, about 5 minutes. Off heat, stir in chorizo, remaining 1 tablespoon oregano, and cilantro. Season with salt and pepper to taste, and serve.