Pressure Cooker Cuban Black Beans

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Pressure Cooker Cuban Black Beans 

Ingredients

• 1 pound Dried Black Beans
• 1 teaspoon Extra Virgin Olive Oil
• 15 ounces Smoked Ham Hock
• 12 ounces Spanish Onions (or Yellow) rough chopped
• 12 ounces Green Pepper rough chopped
• 4 cloves Fresh Garlic minced
• 2 Tablespoons Tomato Paste
• 2.5 teaspoons Ground Cumin
• 1 teaspoon White Sugar
• 2 Quarts Fresh Water
• 1 teaspoon Kosher Salt or to taste
• 1 Bay Leaves

• Instructions

  • Rinse Black Beans in cold water and discard stones and bad beans.
  • Select Sauté and allow pot to fully heat.  Then add Olive Oil to coat bottom of pot. Add Ham Hock, Onions and Green Pepper to cooking pot and Sauté for 5 minutes.
  • Add Garlic, Tomato Paste, Cumin and Sugar and Sauté for 30 seconds.
  • Add Bay leave, Water and Black Beans to cooking pot.
  • Lock on Lid and close Pressure Valve. Cook at High pressure for 25 minutes.  When Beep sounds, wait 10 minutes and then release the pressure.
  • Remove bay leaf and toss.  Remove about 3/4 cup of the black beans and smash them well, with a fork.  Stir the smashed beans back into the pot. Taste and add Salt, if needed.
  • Select Sauté and simmer for 5 minutes.  Serve with Rice.

  Notes

  Cubans eat Black Beans with Rice as a side dish and not as soup.

  Sofrito is frequently used as a base in Latin American, Spanish, Italian and Portuguese cooking.  Cuban Sofrito is just Spanish Onions, Green Pepper and Garlic.

  Mashing some of the beans gives the Black Beans a perfect consistency.

  For a different flavor, try using 8 oz of chopped bacon instead of the Ham Hock and add 2 Tablespoons Brown Sugar.

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