When I think of my childhood, this is it. My grandmother makes delicious black beans and although I hated meat as a kid she’d still shred up some chicken and throw it on my plate along with some white rice and black beans. I remember asking my brother if he wanted my chicken and he would just respond with “I’m going to tell on you”.
Black beans were the first thing I learned how to make so you can imagine how many versions of black beans I have. However, this is my favorite recipe that I’ve come up with and that’s why I decided to share it with you. I definitely used my Cuban grandmothers base recipe but the sugar and tomato sauce, that’s all me.
Homemade Cuban black beans cooked in a pressure cooker. Delicious, quick, and easy!
- 1 lb Dried Black Beans
- 8 cups water
- 1 small onion
- 1 small tomato
- 4 cloves garlic
- 1/2 green bell pepper
- 1/4 cup cilantro
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup tomato sauce
- 1/2 tsp oregano
- 1 tsp cumin
- 2 leaves bay
- 1/2 tsp sugar
- salt and pepper to taste
- Rinse the beans and then place them in a pressure cooker. Add water and cook for about 40 minutes. (Please follow your pressure cookers instructions)
- Place onion, tomato, garlic cloves, green bell pepper, and cilantro in a food processor and process until smooth. Add the olive oil while pureeing
- In a large skillet over high heat sauté the veggie puree for about 5 minutes
- Stir in the sautéed veggie mixture to the cooked beans along with the dry white wine, tomato sauce, oregano, cumin, bay leaves, sugar, salt, and pepper.
- Cook beans over medium heat uncovered for 20 minutes or until thickened and enjoy