.
home
home
00
Multicooker Cuban Black BeansMulticooker Cuban Black Beans
Multicooker Cuban Black Beans
Multicooker Cuban Black Beans
Logo
Recipe - Dearborn Market
MulticookerCubanBlackBeans.jpg
Multicooker Cuban Black Beans
Prep Time15 Minutes
Servings4
Cook Time58 Minutes
Calories471
Ingredients
1/2 (16-ounce) package black beans, rinsed
2 tablespoons olive oil
1 medium white onion, chopped
1 medium jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
3 tablespoons apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
2 packages (8.8 ounces each) ready to serve white rice
2 tablespoons fresh cilantro leaves
Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 5 minutes or until tender. Add jalapeño; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in vinegar, cumin, oregano, 1/2 cup water, 1 teaspoon kosher salt and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. Prepare rice as label directs. Makes about 2 cups.

 

4. Serve Cuban Black Beans over rice sprinkled with cilantro.

 

Nutritional Information
  • 11 g Total fat
  • 2 g Saturated fat
  • 0 g Cholesterol
  • 636 mg Sodium
  • 79 g Carbohydrates
  • 12 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 17 g Protein
15 minutes
Prep Time
58 minutes
Cook Time
4
Servings
471
Calories

Shop Ingredients

Makes 4 servings
1/2 (16-ounce) package black beans, rinsed
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.79$0.12/oz
2 tablespoons olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1 medium white onion, chopped
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
1 medium jalapeno pepper, seeded and finely chopped
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$0.75 avg/ea$0.19/oz
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
3 tablespoons apple cider vinegar
Bragg Organic Apple Cider Vinegar, 32 fl oz
Bragg Organic Apple Cider Vinegar, 32 fl oz
$7.79$0.24/fl oz
2 teaspoons ground cumin
McCormick Ground Cumin, 1.5 oz
McCormick Ground Cumin, 1.5 oz
$3.49$2.33/oz
1 teaspoon dried oregano
McCormick Oregano Leaves, 0.75 oz
McCormick Oregano Leaves, 0.75 oz
$3.39$4.52/oz
2 packages (8.8 ounces each) ready to serve white rice
Minute Light & Fluffy White Rice, 14 oz
Minute Light & Fluffy White Rice, 14 oz
$3.29$0.23/oz
2 tablespoons fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.49

Nutritional Information

  • 11 g Total fat
  • 2 g Saturated fat
  • 0 g Cholesterol
  • 636 mg Sodium
  • 79 g Carbohydrates
  • 12 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 17 g Protein

Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 5 minutes or until tender. Add jalapeño; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in vinegar, cumin, oregano, 1/2 cup water, 1 teaspoon kosher salt and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. Prepare rice as label directs. Makes about 2 cups.

 

4. Serve Cuban Black Beans over rice sprinkled with cilantro.