Creamy and flavorful, these authentic Cuban-style black beans are easy to make on the stove or in the Instant Pot, and go perfectly with rice, burritos, or tacos.
Pick through dry beans for any pebbles and rinse beans. Place in an Instant Pot. For spicier black beans add the jalapeño, for less spicy leave it out. Add the onion, garlic, bay leaf, and water.
Seal and cook on high pressure for 30 minutes. Let the Instant Pot do a natural release. Drain beans and remove any jalapeño pieces you see. Use or keep in an airtight container in the fridge for up to a week.
Assemble Authentic Black Beans
In a pot or high-sided skillet heat olive oil over medium high heat. Add onion, garlic, and jalapeño and reduce heat to medium. Saute until onion is soft and translucent, about 5 minutes.
Stir in the salt, oregano, chili powder, cumin and coriander and cook 30 seconds. Add drained cooked beans and broth. Bring to a simmer, stirring occasionally.
Serve beans immediately or store in an airtight container in the fridge for up to a week.
Notes
To cook on the stove: NEEDS OVERNIGHT
Pick through dry beans for pebbles and rinse. Soak covered in water overnight, drain and rinse. In a large pot cover beans with 2 inches of water. Add the onion, jalapeño if desired, garlic and bay leaf. Bring to a simmer, cover and simmer, stirring occasionally, until very tender, 1 hour 30 minutes to 2 hours. Drain, remove jalapeño pieces and use as desired.
Shortcut with canned beans:
Drain 3 cans of black beans, reserving ½ cup canned bean water. When ready to add beans to the cooked onion mixture, add the beans and bean water with the broth. Reduce the salt to 1 teaspoon, then taste and add more salt as desired. Let simmer for about 5 minutes to soften before serving.