I would start with five cups, then add more, if needed, after the beans are cooked. You’ll also need to increase your liquids since the beans have not yet absorbed any water through the soaking process. You can still make this incredible dish in your pressure cooker by increasing the cooking time to 25 minutes to ensure the beans are fully cooked. If you don’t like soaking your beans or forgot to soak them, no problem. And I hate to admit it, but I also believe soaking reduces the propensity for flatulence. Generally speaking, I believe soaking the beans improves digestibility and nutrient absorption. I truly prefer to soak my beans overnight. Everyone has their preference, including me. We start the process by soaking a one pound (16 ounces) bag of dry black beans. It’s essentially the same thing as using canned beans, but is a lot more cost effective and contains a lot less salt, if any. And normally, I use my pressure cooker to cook my beans before I intend to use them in a recipe. It’s no secret that I like using my pressure cooker to cook dry beans. I’ll explain this more as we go through the recipe together. The rest is all technique and preference. This does two things – first, it thickens the sauce up quite nicely and second, it allows ample time for the ingredients to mingle together to create a most flavorful dish. The second tidbit is to allow the cooked beans to rest overnight in the refrigerator. And while I’m sure this adds to and enhances the complex flavors of their dish, it is not authentic Cuban black beans. I know there are a lot of recipes that include pork in the preparation of their beans. To start, there are two not-so-secret tips when making authentic Cuban black beans – (1) don’t use meat and (2) allow the beans to rest overnight. While the method may be peculiar and not-so-traditional, the flavor is authentic and spot-on. So let’s chat about these delicious Instant Pot Cuban Black Beans. I think this is because it’s what I grew up eating – pure comfort food for me. However, my absolute favorite version is Cuban Black Beans and rice. Now that I’m older and have traveled to and lived in various parts of the country and world, I now know that each region has their own version of beans and rice, including New Orleans’ Red Beans and Rice or Jambalaya and Costa Rica’s Gallo Pinto. I especially enjoyed eating black beans and rice. My parents were very resourceful so we ate a lot of foods that stored well in the pantry, which included staples like beans and rice. Looking back, we ate a lot of fruits, vegetables, and plant-based meals, including an array of legumes and whole grains <– way before plant-based was even a thing. We also had a garden and full access to local farmer’s markets that sold more produce like tomatoes, green beans, and plantains. When I was a young girl growing up in south Florida, I was accustomed to eating a wide variety of tropical foods since we had a lot of trees growing in our yard, including papaya, coconut, bananas, avocado, figs, mangoes, and grapefruit. They also make a great side dish and are fantastic served with plantains! These beans make a complete protein when served over steamed rice. Packed with flavor and nutrition – and made simple and fast in a pressure cooker. An authentic pot of black beans hailing from the Caribbean island of Cuba.
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