1medium red pepperseeded and cut into large pieces
½medium white onioncut into large pieces
½T.dried oregano
½T.dried cumin
1t.garlic powder
Sea salt and black pepperto taste
2whole bay leaves
1½c.chicken or vegetable broth
1T.red wine vinegar
2T.red pepperdiced
3T.avocadodiced
2T.fresh cilantro leaveschopped
1whole limecut into wedges (optional)
3c.cooked white or yellow rice
Instructions
Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!
Notes
Tip: Reserve the red portion of the pepper top for garnish This recipe was tested at 30 minutes active cook time. Although the recipe works at that time, the beans were a little firm. Add an additional two minutes to the active cook time for less firm results.
Nutrition
Nutrition Facts
Instant Pot® Cuban-Style Black Beans and Rice
Amount per Serving
Calories
482
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
228
mg
10
%
Potassium
729
mg
21
%
Carbohydrates
99
g
33
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
766
IU
15
%
Vitamin C
34
mg
41
%
Calcium
89
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword black beans, Cuban, lime, main dish, side dish