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    Profusion Curry » Comfort Food

    Best Cuban Black Beans – Instant Pot

    Published: Oct 6, 2020 · Modified: May 12, 2022 by Prajakta Sukhatme · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    Succulent and flavorful black beans are easy to make at home. This Mexican / Cuban style black beans recipe is full of rich and meaty flavors.

    You will love this hearty comforting and healthy recipe. This vegan, gluten free,  nut and soy free recipe is full of plant protein and fiber! Perfect for a wholesome clean vegetarian diet ! 

    Chipotle food lovers ? If you want to make those delicious burrito bowls or fajita tacos at home , we have bunch of easy recipes for you. Do check them out.

    Cuban style seasoned black beans served with cilantro lime rice and avocado.

    THIS HOMEMADE BLACK BEAN RECIPE IS

    • Easy
    • Vegan
    • Gluten Free
    • Easy to change to your taste
    • Unlike canned beans, free of chemicals and preservatives
    • Inexpensive and budget friendly
    • Perfect for meal prep and freezing.
    • High Plant Protine and fiber rich wholesome meal 
    A dinner serving with bowls of black beans, salsa, cheese and cilantro lime rice.

    Wondering how to make well seasoned and melt in your mouth tender black beans from scratch ?  This detailed recipe shows you several different ways to get consistent results every .single .time !

    Popularly called as “Frijoles Negros “, seasoned black beans are staple in Cuban and Mexican cuisine. Typically served with rice, it makes a wholesome and inexpensive meal.

    It is easy to make restaurant-style black beans at home. We are making them from scratch. You will love their freshness and texture way better compared to canned beans.

    Cuban Style Seasoned Black Beans made from stratch. This recipe can be made in Instant Pot, stove top or crockpot.

    Beans and legumes offer excellent plant protein for vegan and vegetarians. They are also affordable,  inexpensive and easily available.

    You can make this recipe on the stovetop, in electric pressure cooker like Instant Pot, or in a slow cooker. You can also do them soaked or non soaked. We got it all covered.

    Homemade beans are cooked along few basic yet key seasoning ingredients. That adds much deeper rich fatty flavor. They taste succulent and luxurious.

    WHAT IS SOFRITO SEASONING

    I am using Sofrito style seasoning to make these beans. Sofrito is an aromatic combination of sautéed garlic, peppers, onions, and tomatoes. I am not including tomatoes but you certainly can add it in.

    In Spanish and Latin American cooking, Sofrito is often used as a base for stews, rice and beans. It brings delightful flavors.

    SOAKED OR UN-SOKAED BLACK BEANS?

    You can use either soaked or un soaked dry beans to make this recipe. If you want to soak the beans for at least 4 + hours , preferably overnight. For 1 cup soaked beans, use 2 cups of water or broth.

    For Un-soaked 1 cup dry beans use 3 cups water or broth. Soaked beans will cook in half the time compared to un-soaked dry beans.

    INGREDIENTS:

    1 cup dry black beans
    3 cups water or broth (add more if you like soup like consistency)
    1 tablespoon olive oil
    2-3 cloves garlic
    1 jalapeno pepper
    1 medium onion, chopped
    1 tsp. ground cumin
    1 tsp. dried oregano
    ¼ tsp. smoked paprika
    1 tbsp. lime juice
    ½ tsp. ground black pepper
    ½ teaspoon salt – adjust per taste
    ¼ cup chopped cilantro for garnish
    For Sofrito : 1 whole onion, 1 stalk of celery , 1 medium green bell pepper , 2-3 bay leaves

    Ingredients used to make this recipe.

    INSTANT POT BLACK BEANS:

    Turn on the Instant Pot. Heat oil on Sauté mode (high). Add bay leaves, crushed garlic and chopped onions. Sauté for 1 minute, or until the onions turn translucent.

    Add rinsed and drained beans, Add Sofrito mix (whole onion, garlic, green bell pepper and celery stalk) Mix well. Add all the seasoning and water. Cancel Sauté.

    Choose Bean/Chili Mode or use MANUAL and select 20 minutes. Let Instant Pot do the cooking. Let the pressure release naturally for 10 mins (NPR 15). After that, release pressure manually.

    Open the lid after the pin drops.  Remove the bay keaves, whole onion, peppers and celery.

    Using a potato masher, mash a few beans for a creamy texture. Mix in lime juice. Garnish with cilantro and serve warm!

    A ladle full of black beans made in Instant Pot.

    STOVE TOP BLACK BEANS

    Sauté onion and garlic with warm oil until softened. Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.

    Cover, reduce to a simmer and cook for about an hour. Check for water and desired done texture preference along the way.

    After it is done cooking, stir in lime juice, adjust the seasoning, garnish with cilantro and serve warm.

    CROCK POT BLACK BEANS :

    Sauté the onions and garlic on the stove. Add them to the crock pot along with the rest of the ingredients.

    Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more water if needed. You want the liquid to cover the beans so they don’t burn.

    After it is done cooking,  stir in lime juice,  adjust the seasoning,  garnish with cilantro and serve warm.

    Process step collage showing steps involved in making this recipe.

    EASY CHART FOR SERVINGS AND WATER RATIO

    • 1 pound dried beans = 2 cups dried beans
    • 1 cup dried beans = 3 cups cooked beans
    • 1 can of beans = Approximately  2 cups of cooked beans
    • 1 pound dried beans = Approximately 3 cans of cooked beans
    • 1 cup dried beans serves 4, and, 1 pound dried beans serves 8
    • For Cooking 1 cup Soaked Beans : Use 2 cups of water and use half the time suggested above.
    • If you use canned beans – cooking time will reduce to 10 minutes
    Pinterest image for the recipe.

    HERE ARE SOME MORE EASY AND DELICIOUS RECIPES. DO TRY THEM ALL.

    • PANEER TACOS
    • MEXICAN STREET CORN SALAD
    • VEGAN STUFFED PEPPER SOUP
    • BLACK BEAN AND CORN SALAD
    • VEGETARIAN TORTILLA SOUP
    • VEGAN ENCHILADA RICE BOWL
    • CILANTRO LIME RICE
    • REFRIED PINTO BEANS

    We would love to hear your feedback . If you make our recipes, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!

    Join us on Pinterest and FACEBOOK . You will love all our delicious, wholesome, plant based recipes from around the world.

    ★ If you make this CUBAN BLACK BEANS RECIPE do let us know how you like it by ★ star rating it and leaving a comment below.

    Cuban Style Seasoned Black Beans made from stratch. This recipe can be made in Instant Pot, stove top or crockpot.

    Best Cuban Black Beans – Instant Pot

    Prajakta Sukhatme
    Learn how to make deliciously seasoned black beans at home with this easy recipe. This simple and inexpensive recipe makes restaurant style black beans full of flavors.
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course dinner
    Cuisine Mexican
    Servings 4 cups
    Calories 318 kcal

    Ingredients
      

    • 1 cup dry black beans
    • 3 cups water or broth add more if you like soup like consistency
    • 1 tablespoon olive oil
    • 2-3 cloves garlic
    • 1 jalapeno pepper
    • 1 medium onion chopped
    • 1 tsp. ground cumin
    • 1 tsp. dried oregano
    • ¼ tsp. smoked paprika
    • 1 tbsp. lime juice
    • ½ tsp. ground black pepper
    • ½ teaspoon salt – adjust per taste
    • ¼ cup chopped cilantro for garnish

    For Sofrito

    • 1 whole onion
    • 1 stalk of celery
    • 1 medium green bell pepper
    • 2-3 bay leaves

    Instructions
     

    INSTANT POT INSTRUCTIONS :

    • Turn on the Instant Pot.  Heat oil on Saute mode (high). Add bay leaves, crushed garlic and chopped onions.  Saute for 1 minute, or until the onions turn translucent.
    • Add rinsed and drained beans. Add Sofrito mix (whole onion, garlic, green bell pepper and celery stalk)  Mix well.  Add the seasoning and water.  Cancel Saute.
    • Choose Bean/Chili Mode or use MANUAL and select 20 minutes. Let Instant Pot do the cooking.  Let the pressure release naturally for 10 mins (NPR 15).  After that, release pressure manually.
    • Open the lid after the pin drops.  Remove the bay keaves, whole onion, peppers and celery. Using a potato masher, mash a few beans for a creamy texture. Mix in lime juice. Garnish with cilantro and serve warm!

    STOVE TOP INSTRUCTIONS :

    • Sauté onion and garlic with warm oil until softened.
    • Add the rest of the ingredients and bring to a rapid boil. About 10 minutes. Cover, reduce to a simmer and cook for about an hour.
    • Check for water and desired done texture preference along the way. After it is done cooking,  stir in lime juice,  adjust the seasoning,  garnish with cilantro and serve warm. 

    CROCK POT INSTRUCTIONS :

    • Sauté the onions and garlic on the stove.
    • Add them to the crock pot along with the rest of the ingredients.Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more water if needed. You want the liquid to cover the beans so they don’t burn.
    • After it is done cooking,  stir in lime juice,  adjust the seasoning,  garnish with cilantro and serve warm. ENJOY !

    Notes

    EASY CHART FOR SERVINGS AND WATER RATIO

    • 1 pound dried beans = 2 cups dried beans
    • 1 cup dried beans = 3 cups cooked beans
    • 1 can of beans = Approximately  2 cups of cooked beans
    • 1 pound dried beans = Approximately 3 cans of cooked beans
    • 1 cup dried beans serves 4, and, 1 pound dried beans serves 8
    • For Cooking 1 cup Soaked Beans : Use 2 cups of water and use half the time suggested above.
    • If you use canned beans – cooking time will reduce to 10 minutes

    Nutrition

    Serving: 1cupCalories: 318kcalCarbohydrates: 43gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 2mgFiber: 10gSugar: 6g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

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    Filed Under: Comfort Food, Dinner, Gluten Free, Instant Pot, Vegan Recipes

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    Comments

    1. David

      February 11, 2021 at 10:33 pm

      Hi. I made this recipe this evening. The flavors were great. The thing is that in the finished product I had way too much liquid for the one cup of beans. I could easily I have cooked 2 cups of beans. I would recommend increasing the number of cups of beans in the recipe or reducing the amount of water or stock. I’m keeping the leftover liquid. I plan to add some chili powder and tomato paste and cook it into a nice sauce for tacos.

      Reply
      • admin

        February 12, 2021 at 4:23 pm

        David,
        Thank you for the feedback. The problem with less water is beans often do not cook soft and properly. So I prefer to cook them in ample water and then mash some of the cooked beans so it thickens.

        Reply
      • TERRI OPGENORTH

        October 17, 2021 at 7:49 pm

        @David, I had the exact same problem! We just used a slotted spoon to serve. The remaining beans and liquid shall be made into “black beans and rice” for tomorrow’s dinner.

        Reply
    2. Elsa Velez

      December 27, 2020 at 8:50 am

      This recipe is lovely. However, we Cubans don’t add jalapeno, paprika, celery or cilantro in the traditional recipes. Thanks for sharing the Mexican recipe.

      Reply
    3. Scarlet

      October 07, 2020 at 9:48 am

      These cuban black beans sound delish and I love that I can make them in my instant pot. Thanks!

      Reply

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