cuban black beans

This Instant Pot Black Beans And Chorizo Soup combines delicious black beans and chorizo into a tasty and hearty soup. It makes a great side or main dish.

Instant Pot Black Beans And Chorizo Soup

Onion

Bell Peppers (diced)

Mexican Turkey Chorizo (out of casing)

Garlic

Rotel (tomatoes and chilis)

beans

Water

Cumin

Kosher Salt

Cilantro (chopped (optional))

queso fresco (crumbled)

Pickled Jalapeno Slices

Turn the Instant Pot on Sauté. When the panel reads HOT, add in the chorizo, onion, bell pepper, and garlic. Smash up the chorizo as much as you can. You do not need to cook it, you just want to break up the sausage as much as possible.

Pour in Rotel, beans, water, cumin, salt, and cilantro.

Close the lid. Cook at high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes, and then release all remaining pressure.

Using the back of a wooden spoon, or using an immersion blender, roughly puree about half the beans to thicken the soup. Add additional water if needed.

Garnish as desired and serve.

A quick and easy version of the Cuban Black beans! I'm sautéing up jalapeños, onions, and garlic and then simmering the beans until they are tender and topping them with cilantro and lime! So, so delicious!

Cuban Black Beans with Cilantro and Lime

red onion, diced

1-2 jalapeños, seeded + ribs removed then diced

garlic,

cans) black beans, rinsed and drained

water

salt

cumin

chipotle chili powder (optional)

cilantro

lime juice (or more!)

Heat the oil in a stockpot or dutch...

Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.

Add the black beans, warm water, salt, cumin,...

Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

An easy and big on flavor black beans recipe

Mostly From Scratch Amazing Black Beans

petite diced tomatoes (14 oz)

garlic

olive oil

15 oz cans of black beans

tbsp of fresh chopped cilantro

paprika

oregano

tomato paste

tbsp kosher salt

In a medium saute pan over medium heat, add your olive oil, red pepper and garlic and saute until they begin to soften about 5 minutes.

Now add your canned black beans, water, fresh cilantro, tomatoes, tomato paste and all of the spices and mix well.

Bring to a simmer

Once it comes to a simmer, turn your heat to  low and cover to simmer for about 20 minutes until the tomatoes begin to soften a bit and the flavors come together

Remove from stove and taste for seasoning.

Add salt to taste.

Serve over rice or alongside meat and enjoy!

A hearty and filling Cuban black bean soup that you can make on the stovetop or in the instant pot. My Cuban black bean soup is vegan-friendly and is sure to be warm and comforting!

Very Best Cuban Black Bean Soup (Stovetop + Instant Pot)

onion,

½ green bell peppers, finely diced

red bell pepper, finely diced

cubanelle pepper

bay leaves

(~2 cups) dried black beans, rinsed (soak if doing the stovetop version)

stock

oregano cumin

red wine vinegar (according

brown sugar (or muscovado sugar)

SAUTE: Heat the oil in a 4 quart...

SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.

STOVE TOP: Add the black beans, 6 cups...

STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.

FINISH (STOVE AND IP): You can puree ½...

FINISH (STOVE AND IP): You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!

Made with minced red onion, bell peppers, and aromatic garlic, these Cuban black beans simmered in a blend of tasty spices and red wine vinegar create a mouthwatering experience that will have you craving seconds.

Cuban Black Beans

½ red onion (minced)

green bell pepper (minced)

red bell pepper (minced)

garlic (minced)

black beans

bay leaf

red wine vinegar

salt (more

½ teaspoon pepper (more

Prepare your red onion, bell peppers and garlic by washing and mincing them.

Heat a medium saucepan over medium high heat and add your oil, minced onion and minced bell peppers. Saute for about 5-8 minutes, until they have become tender.

Add in your garlic and saute for another 2-3 minutes.

To your saucepan, add your black beans, bay leaf, cilantro, cumin, red wine vinegar, salt and pepper and bring it to boil over high heat.

Once your beans start to boil, reduce the heat to low, cover and simmer for about 15 minutes.

Uncover and stir your beans. Add any additional salt or pepper and serve as a side!

Vegan Plantain Burrito Bowls with Cilantro Lime Rice, Quick Cuban Black Beans, Fresh Mango Salsa, and Pan-Fried Plantains are the perfect meatless meal to add to your meal plan! 

Vegan Plantain Burrito Bowl with Mango Salsa

white rice,

lime (about 2 Tbsp.)

Salt and pepper,

yellow plantains,

Tbsp. avocado oil or coconut oil

Salt

mango (about 3 yellow or 2 red mangos)

red bell pepper

red onion

jalapeno*

Salt and pepper

Black

Sprouts chili powder

Sprouts cumin

Add rice, water, and a pinch of salt to a medium saucepan.

Cover and bring to a simmer over medium-high heat. Simmer for 4-5 minutes, then reduce heat to LOW and allow rice to steam for an additional 10-15 minutes, or until all the liquid is absorbed and the rice is tender.

When the rice is cooked, remove lid and stir in lime juice, cilantro, and salt and pepper, to taste. Gently fluff with a fork to combine.

Taste and add additional salt, pepper, lime juice, or cilantro as needed.

Start the Cilantro Lime Rice:

Heat avocado or coconut oil in a medium skillet over medium heat.

Working in batches so as not to overcrowd the pan, add sliced plantains to the pan and cook 3-4 minutes per side, or until golden. Transfer to a plate and repeat with remaining plantains until they&#8217;re all cooked.

When all the plantains have been cooked, flatten the plantains. To flatten, place the cooked slices between sheets of parchment paper and press down on them with the bottom of a glass, or the back of a spoon.

Return flattened plantains to your skillet and cook an additional 2-3 minutes per side. Season generously with salt, to taste.

Meanwhile, Start Plantains:

Combine diced mango with bell pepper, red onion, minced cilantro, 1 Tbsp. jalapeno, and the juice of 1 lime. Add salt and pepper.

Taste for seasoning, adding additional jalapeno, lime juice, salt or pepper, to taste. Set aside.

While the Plantains are Cooking, Make Your Mango Salsa:

In a small saucepan, heat 2 cans (drained, but not rinsed) of black beans with chili powder and tsp. cumin until the beans are warm. Keep on low heat until ready to serve.

For Quick Cuban Style Black Beans:

Layer cilantro lime rice, Cuban-style black beans, mango salsa, and cooked plantains.

Add additional toppings as desired (such as guacamole, avocado, or tomatillo ranch).

To assemble burrito bowls:

These bowls are absolutely amazing!!! I have made this several times and it’s always delicious!! Thank you for such a wonderful recipe

So good! I’ve never had plantains and this was incredible!

OMG my husband and I loved this recipe, everything goes so we'll together! One of my favorite recipes, thank you so much! :)

This was AMAZINGLY full of FLAVOR!! I love how you can include what you like best and each person can pick their own ingredients.  I spiced it up as I like heat, finished it with drizzled toasted sesame oil, radish sprouts and dollop of Sriracha.  Next time I'm going to try it with a poached egg as well! YUM, YUM, YUM! Can't wait to try some of your other recipes! Thanks for sharing!

This recipe was delicious think I found a new favorite recipe to fix.. Thanks so much

Love this recipe and will make this in lieu of plantain black bean tacos from now on.  I used Greek yogurt in the dressing in lieu of mayo and it really kept the flavors of the entire dish fresh and tangy.

We made these burrito bowls pretty much as written except we air-fried the plantain instead of pan frying it. We opted to add in 1 diced avocado as well. This meal was such a treat! We will definitely be making it again and again while mangos are in season. Thank you for sharing!

https://content.jwplatform.com/videos/j02v0g4Y.mp4

Vegan Plantain Burrito Bowls with Black Beans and Mango Salsa

Plantain Burrito Bowls

Smoky, colorful and loaded with health, these Cuban black beans are a delicious meal on their own, but they also make a gorgeous side dish.

red onions ((diced, divided))

bay leaves ((needed only if you are cooking dried beans from scratch))

tsp extra virgin olive oil

garlic ((minced))

bell peppers

sweet potato ((diced))

tsp dried oregano ((or marjoram,

tsp red pepper flakes ((or paprika. Use less red pepper if sensitive to heat, more for more heat).)

vegetable stock ((or water,

Salt and black pepper

cilantro ((chopped, for garnish))

If cooking beans from scratch, place the dried beans in an Instant Pot liner or in a saucepan with two inches of water to cover. Add a diced onion and two bay leaves to the pot. Pressure cook for 35 minutes in the Instant Pot or on the stovetop for an hour to 90 minutes or until the beans are very tender. Pick out the bay leaves and strain the beans before using, but reserve any cooking liquid. If using canned beans you can skip this step.

In a Dutch oven or large pot, heat oil over medium heat. Add the garlic and onions along with a generous pinch of salt and ground black pepper. Saute for a couple of minutes until the onions soften.

Stir in the bell peppers and mix well. Saute for a couple of minutes. Add the sweet potatoes to the pot along with cumin, oregano and red pepper flakes. Mix.

Stir in the strained black beans along with 2 cups water or vegetable stock (use less water for a thicker consistency). If you cooked the beans from scratch you can use the liquid from cooking the beans instead of vegetable stock or water.

Bring the black beans to a boil. Lower heat to a simmer, cover the pot, and let the stew cook 30 minutes. Check seasoning, add more salt if needed, and turn off heat. Sprinkle in the cilantro and serve hot.

If you have never had these kinds of beans before, you have to try this recipe. They are combined with the amazing flavors of fresh bell peppers, onions and yummy garlic to create a flavor explosion.

Instant Pot Cuban Black Beans

dry black beans

green bell pepper

onion (diced)

black pepper

Black pepper

Red wine vinegar

Heat the electric pressure cooker using the “saute” function until “hot.”

Add the olive oil, bell pepper, and onion to the electric pressure cooker. Cook about 2 to 3 minutes or until the vegetables begin to soften. Stir in the garlic.

Add the remaining ingredients to the electric pressure cooker and stir.

Cover and set the valve to sealing. Program the electric pressure cooker using the “manual” or “pressure cook” setting on high pressure for 25 minutes. Allow the pressure cooker to naturally release the pressure for 10 minutes before releasing any remaining pressure.

If desired, remove one cup of black beans and mash with a fork before returning the mashed beans to the electric pressure cooker.

Serve diced onion, diced tomatoes, chopped cilantro, white rice, yellow rice, or your choice of toppings.

This smokey Cuban black beans recipe with vino seco and garlic is perfect over white rice for a healthy protein-packed dinner. 

onion

vino seco ((dry white wine),

chicken bouillon

garlic garlic

sugar

White onion

Cilantro

Lime wedges

Place the beans, water, 4 large pieces of onion, 2 garlic cloves, salt and bay leaves in a heavy-bottomed pan. (You may wish to soak your beans for an hour or overnight before cooking.)

Simmer over medium heat for 1.5 to 2 hours, or until the beans are tender. (This will go faster if you soak your beans before hand.)

In a small sauté pan, heat the oil and cook the onions and green pepper for 3 minutes, then add them to the beans.

Add the wine, chicken bouillon, salt, tomato paste, oregano, cumin and pepper to the beans and simmer over medium low heat for another 30 minutes.

Add the garlic and brown sugar and simmer for another 15 minutes.

black bean

(enough

olive oil oil

chicken broth

white granulated sugar

Sort beans to pick out any bad or broken beans or rocks. Rinse with cold water. Pour beans in a large bowl and cover with cold water 2 inches above the beans. Soak overnight. The next day, drain the beans.

To a large pot or dutch oven,over medium-heat, add oil,diced onions and green pepper. Sauté for about 3-4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.

Reduce heat to medium-low (you want a gentle simmer). To the pot, add the rinsed and drained black beans, chicken broth (start with 5 cups), red wine vinegar, cumin, oregano, sugar, salt, pepper, and bay leaf.  Bring to a boil and cook for 1 to 1 ½ hours, stirring occasionally. Add additional broth or water as needed. Cook until beans are soft or the consistency you like.

Making Black Beans: Stovetop Method (with dried beans)

To a large pot over medium-heat, add oil,diced onions and green pepper. Sauté for about 4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.

Next, add canned black beans with the liquid (DO NOT DRAIN), chicken broth (1 cup), red wine vinegar, oregano, cumin, sugar, salt, pepper, and bay leaf. Stir to combine and bring to a boil.

Place the lid on top and reduce the heat to low. Cook (simmer) for 20 to 30 minutes or until desired consistency. Taste and adjust seasonings, if you like.

Making Black Beans: Quick Method Using Canned Black Beans

Set the instant pot to sauté; add oil, diced onions, and green pepper. Sauté for about 4 minutes until fragrant and beginning to be translucent. Add in minced garlic and sauté for another 1 minute.

Next, add dried black beans, chicken broth (4 cups), red wine vinegar, oregano, cumin, sugar, salt, pepper, and bay leaf. Stir to combine.

Place on the lid to the locked position. Set to pressure cook for 45-50 minutes, it will take about 9-10 minutes to come to pressure. Once cooking time is finished let it naturally release for 20 minutes.

Notes: If the beans are not the desired softness you like, you can add an additional 5 minutes and cook again. The age of the bean sometimes requires more cooking time to soften them up.

Making Black Beans:  Instant Pot Method (no soaking required)

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