How To Make Cuban Black Beans {Instant Pot Recipe}

Savor the zesty flavors of Cuban style black beans infused with aromatic sofrito and orange zest cooked in your instant pot to save time. A delightful blend of savory and citrusy notes!

Related Beans Recipe Posts:

• Ham and Beans
• Pinto Beans and Ground Beef
• Fried Black-eyed Peas

Indulge in the rich and vibrant flavors of Cuban cuisine with this banging recipe for black beans made with sofrito and brightened with orange zest. This traditional Cuban dish combines the earthy goodness of black beans with the aromatic blend of onions, peppers, garlic, and tomatoes found in sofrito.

The addition of the zest adds a refreshing citrusy twist, elevating the flavors to new heights. Whether served as a hearty side dish or a satisfying main course, these Cuban black beans will rock your world.

Cuban black beans are my favorite style of beans to eat. These taste as good as they look and make for a great festive or everyday side dish.

The color and deep flavor make these a standout. The instant pot brings a high level of convenience making these an easy recipe to cook.

Beats and Eats (Music to pair with Black Beans)

The beans have a lot going on but the different flavors all balance wonderfully. They hit hard on taste but are delicate on texture. Did I forget to mention these Cuban black beans are also vegan. I could have lied about this fact so you wouldn't automatically discount the recipe, but I'll never lie to you.

The Red Hot Chili Peppers' song "I Could Have Lied" pairs well with Cuban black beans because of its emotional depth and soulful resonance. The melancholic melody and heartfelt lyrics evoke a sense of introspection and nostalgia, which complements the rich and comforting flavors of the beans.

The smooth and soothing vocals of the song create a serene ambiance that enhances the dining experience, allowing one to savor the complex flavors of the dish while immersing themselves in the music's introspective mood. Overall, the pairing of "I Could Have Lied" with Cuban black beans creates a harmonious fusion of sensory delights, making for a truly memorable and soul-stirring culinary experience.

What Makes These Cuban

Cuban black beans differ from other black bean recipes primarily in their flavor profile and cooking techniques. Cuban black beans often incorporate sofrito, a fragrant blend of onions, peppers, garlic, and tomatoes sautéed in olive oil, which adds depth and complexity to the dish.

Cuban food makes use of ingredients like green peppers, ground cumin, oregano, and bay leaves. It's highly flavorful, but not spicy from a heat perspective. These Cuban beans have elements of all these flavors.

Key Flavor Ingredients To Level Up Cuban Black Beans

• Dry Black Beans
• Vegetable Broth - I wanted to keep this completely vegan so used vegetable stock over chicken stock.
• Bell Pepper (I like green pepper and red bell pepper combined for both color and contrasting flavor) - Bell peppers add a sweet and slightly tangy flavor to Cuban black beans. The green bell peppers provide a subtle sweetness that balances the savory and earthy flavors of the beans, enhancing the overall taste profile. Additionally, bell peppers add a vibrant color and texture to the dish, making it visually appealing.
• White Onions - add a subtle sweetness and depth of flavor to Cuban black beans. When sautéed with other aromatics like peppers and garlic in sofrito, they contribute to the rich and savory base of the dish. Additionally, they help to enhance the overall complexity of the beans, creating a well-rounded and delicious flavor profile.
• Fresh Garlic cloves - contribute a pungent and aromatic flavor. It adds depth and complexity, enhancing the overall flavor profile of the beans.
• Smoked Paprika - adds a smoky and slightly sweet flavor. The smokiness of the paprika complements the earthiness of the beans and the sweetness of other ingredients like onions and bell peppers.
• Ground Cumin - brings warmth, earthiness, and a hint of smokiness to Cuban black beans. The earthy notes of cumin complement the richness of the beans. Cumin adds a subtle warmth and spiciness, balancing the flavors and adding a savory depth.
• Dried and fresh oregano - Oregano adds a herbaceous and slightly floral flavor to Cuban black beans. Its aromatic notes enhance the overall taste profile of the dish, providing a refreshing and savory element.
• Bay leaf - Bay leaf enhances the overall taste profile by imparting a mild earthiness and depth to the dish. It infuses a delicate fragrance that adds complexity to the dish without overpowering other flavors.
• Orange Zest/Juice - provides a bright and citrusy flavor. Its tangy and aromatic notes enhance the overall taste profile of the dish, providing a refreshing and vibrant element. Additionally, orange zest adds a subtle complexity and freshness, balancing the flavors and adding a unique twist.

How To Make Black Beans The Cuban Way

On the surface, you cook Cuban black beans like you would most types of black beans recipes. However, these have some flare to them thanks to the sofrito as well as my own touch with the orange juice.

Prepare the Beans

It's not required to soak the beans if you're cooking via instant pot but it's a habit for me and doesn't hurt so go ahead and soak beans overnight in a large stock pot.

Pre-mix the dry spices together in a small bowl.

Pre-heat your Instant Pot on medium “saute” settings which is the equivalent of medium heat for regular stove top. Add diced onions and saute 2-3 minutes.

Add ¼ of the spice mix plus the garlic, mix well, and saute another 30 seconds.

Add the black beans, bell peppers, bay leaf, orange zest, stock, water, and ¾ of the remaining spice mix. Mix well. Turn off “saute” settings.

Add the lid making sure venting is turned off. Pressure cook for 45 minutes.

Make the Sofrito

While the beans are cooking, make the sofrito.

Pre-heat a skillet, add oil and quickly (1 minute) saute onions, garlic and peppers with a pinch of the remaining spice mix.

Place ingredients in a food processor. Add fresh oregano and orange juice.

Set aside until beans are finished.

Finish the Beans

Manually release the pressure on the Instant Pot. Remove lid and return settings back to saute. 

Add the sofrito and remaining spice mix to the pot, mix well and allow to cook 20-30 minutes.

Serve the cooked beans with fresh herbs like cilantro or parsley, or green onions, and possibly finely chopped green bell pepper.

What To Serve With Black Beans

Cuban black beans can be served with lots of different dishes to create a delicious and satisfying meal. Here are some options:

1. White rice: Serve the Cuban black beans over a bed of fluffy white rice for a classic and hearty combination.
2. Fried plantains: Pair the beans with sweet and caramelized fried plantains for a contrast of flavors and textures.
3. Grilled meats: Serve the beans alongside grilled chicken, pork, or beef for a protein-packed meal.
4. Avocado salad: Enjoy the beans with a refreshing avocado salad dressed with lime juice, cilantro, and red onion.
5. Tostones: Serve the beans with crispy tostones (fried green plantains) for a delicious and crunchy side dish.
6. Cornbread: Enjoy the beans with warm cornbread for a comforting and satisfying meal.
7. Sautéed vegetables: Serve the beans with sautéed vegetables such as bell peppers, onions, and tomatoes for added flavor and nutrients.

Recipe Notes and Cooking Tips

• The orange juice is acidic and is added late to brighten the dish. If you add to early the dish becomes something altogether different texturally and flavor-wise.
• The flavor in the dish is extremely layered. The key is seasoning at every step. Don’t be tempted to add everything all at once and basically be one and done. 
• Sauteing your vegetables first helps to release their flavors.
• The sofrito is a great flavor base. It adds a bit more complexity. If possible use fresh ingredients for a more natural and cleaner taste.
• Time willing make your own stock. Most store-bought are heavily salted without character.
• Dish can be prepared on regular stove-top. The process is the same, but it’s just a longer cook-time.
• Soaking the beans are optional for pressure cooking, but if using traditional stovetop, don’t skip this step.
• Make sure you include enough liquid so the beans don’t dry out.
• Check for doneness after the first 15 minutes of the final step. You’re primarily checking for texture. I prefer non-mushy beans so I shut things done after 20 minutes, but if you prefer a creamier texture let them cook a bit longer.
• Serve with a side of fried sweet plantains as well as stewed okra and tomatoes

Substitutions and Variations

I'm often asked about using canned beans for this recipe. I prefer starting with dry beans, but you can definitely alter the recipe and go with canned black beans. In this case, instant pot is unnecessary. You'll just want to drain and wash the beans then cook them in a saucepan.

Crockpot is also another option in terms of cooking vessels.

I used orange juice for flavor, brightness, and a bit of acidity. Most Cuban black bean recipes use red wine vinegar for similar purpose.

similar instant pot beans recipes

Instant Pot Pinto Beans

Instant Pot Lentil Stew

Instant Pot Baked Beans

Instant Pot Creole Tomatoes and Green Beans

Instant Pot Red Beans and Rice

Instant Pot White Beans and Ham

Other beans recipes include:

Southern Green Beans

Smoky Butter Beans

Make the Best Cuban Black Beans

These Cuban black beans offer a tantalizing taste of authentic Cuban cuisine. With its rich flavors, aromatic spices, and refreshing citrus twist, this dish is a true delight for the senses.

Whether enjoyed as a comforting side dish or a hearty main course, these black beans are sure to satisfy any craving for bold and vibrant flavors. So, bring a taste of Cuba to your table and savor the deliciousness of these flavorful black beans.

If you make this super-good Cuban Black Beans recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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