Pressure Cooker Cuban Black Beans {Frijoles Negros}

This authentic Pressure Cooker Cuban Black Beans {Frijoles Negros} recipe, is made with smoked ham hock, sofrito and traditional seasonings. Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker

Pressure Cooker Cuban Black Beans

Pressure Cooker Cuban Black Beans {Frijoles Negros}

Black Beans, served with Rice, are a staple in every Cuban household.

In restaurants, the Black Beans are served in a Monkey Bowl and the Rice is served on the plate with the entree.

After typing this last sentence, I decided to look up where the name “Monkey Bowl” originated.

I wish I hadn’t.

Growing up in Miami, I ate a lot of Black Beans at home and in restaurants, since I love Cuban food, so much. I learned how to cook Cuban food from my Dad’s wife.

This recipe is “authentic” because it was taught to me by someone born and raised in Cuba. So, authentic, right?

Cast of Ingredients for Pressure Cooker Cuban Black Beans

The ingredients are simple and few.

Ingredients for Cuban Black Beans?

• Dry Black Beans
• Ham Hock
• Green Pepper
• Yellow Onion
• Bay Leaf
• Olive Oil
• Garlic
• Tomato Paste

When I make Black Beans on the stove top, I soak them overnight.

Using the Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker, no soaking is necessary.

Wash the Black Beans and Remove Debris

How do you make Cuban Black Beans?

Just toss them in a Colander and give them a good rinse.

Remove any stones or debris.

What is Sofrito?

Sofrito varies from culture to culture.

Sofrito is a sauce used as a base in Latin cooking.[1]

The Cubans use Spanish Onion, Green Pepper and Tomato Paste.

In Caribbean cuisine, Sofrito is seasoned lard.

In Catalan cuisine, olive oil is heavily emphasized as the third critical component.

In Colombian cuisine, Sofrito is called hogao or guiso, and it is made mostly of tomato, onion, coriander, and sometimes garlic.

In Dominican cuisine, Sofrito is also called sazón, and is a liquid mixture containing vinegar, water, and sometimes tomato juice.

In Ecuadorian cuisine, Sofrito is called ajito, and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro, and ground toasted cumin.

In Puerto Rican cuisine, Sofrito is mostly used when cooking rice dishes, sauces, and soups.

Rough Chop Green Pepper & Onions

So, now that you know about Sofrito, great Black Beans always start out with a Sofrito.

I’ve never been a fan of Green Peppers.

Especially if there are large chunks in my food.

Since the Green Pepper and Onions will mostly dissolve in the Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker, don’t worry about dicing.

A good Sharp Knife and a few rough chops, will do.

In my Pressure Cooker Cuban Black Bean recipe, the Green Peppers will dissolve enough, so there won’t be chunks.

The flavor it lends to the Black Beans is delicious.

But, don’t ask me to take a bite out of a Green Pepper!

Hot Pot, Cold Oil

I will be posting up more Cuban Food recipes.

Have you tried my Pressure Cooker Cuban Style Yuca con Mojo yet?

How about my Air Fryer Air Fryer Sweet Plantains {Platanos Maduros}?

Both are delicious. Typically, Platanos are served on the plate with the Rice and the main course.

Make sure to use a good quality Extra Virgin Olive Oil.

This Rachael Ray Stoneware EVOO Oil Dispensing Bottle works well for pouring in exactly the amount of oil I need.

Making the Sofrito

Why use Smoked Ham Hocks?

• Smoke Ham Hocks add a wonderful flavor. They come already smoked and are found in the fresh meat section and can be found in the freezer section.
• They are mostly fat, with just a small amount of meat.
• The fat is very flavorful and that smokiness, will release the flavor into the Black Beans.
• The flavoring the Ham Hocks gives Cuban Black Beans is really all that is needed, so no need to use chicken broth or any bouillon!

Smoked Ham Hocks usually come in packages of two or three. They freeze nicely using a FoodSaver Vacuum Bag. You can even pop one in your pot frozen!

Bam, bam and bam, this Pressure Cooker Cuban Black Beans recipe is so incredibly easy and quick!

I love that I don’t have to worry about checking a pot on the stove for hours, to make sure I’ve got the perfect simmer.

There is only a few minutes of Sautéing.

Make sure your Spatula does well with high heat.

The Tomato Paste, gets a quick Sauté too!

Pour in the Black Beans and Fresh Water

How long does it take to make Instant Pot Black Beans?

You can have the Pressure Cooker Cuban Black Beans on your table in under an hour, from start to finish!

Cuban Style Black Beans are typically served as a side dish.

You hardly ever see it served as a soup.

Arroz Congri (Cuban Rice and Black Beans) is also very a popular dish and one of my favorites dishes.

My dad’s wife’s mother always made the best Congri for Nochebuena. I will post up a recipe in the coming months.

Aleida, my dad’s wife, also taught me to make a Spanish Tortilla, which I converted for the Pressure Cooker.

It’s great to make for breakfast with my leftover Simply Delicious Air Fryer French Fries!

The Beans will Continue to Absorb Liquid

The Green Pepper will curl up and become one with the Black Beans.

Don’t forget to have a big batch of my Pressure Cooker Perfect White Rice, ready to go.

Or for a higher protein meal, check out my Pressure Cooker Black Bean Quinoa Bowls, which you will find in my Pressure Cooker Cookbook.

Scoop out some Black Beans

Don’t forget to remove the Bay leaf before mashing!

How do I get a nice consistency?

There is a little trick, I learned long, long ago, that gives my Pressure Cooker Cuban Black Beans (and stove top too), a perfect consistency.

A Measuring Cup works well for scooping out some of the Black Beans.

Mash the Beans with a Fork

SMashing the Black Beans with a Fork, is what gives the Black Beans a nice and thick-ish broth.

After adding back the SMashed Beans, simmer for a few minutes, if you like.

As I mentioned earlier, typically, Cuban Style Black Beans are not consumed as a soup.

But, if you like Black Bean Soup, skip the Simmer part and dig in now!

Instant Pot Cuban Black Beans

Can I freeze it?

• Yes, these Pressure Cooker Cuban Black Beans freeze really well.
• They reheat well in the Pressure Cooker using the Pot in Pot method.

So good.

I could eat this every, single day!

Serve with London Broil with Chimichurri Sauce and Instant Pot White Rice. A side of my Air Fryer Platanos Maduros would be fab too. It’s awesome with my Pressure Cooker Pork Carnitas too!!

Kitchen Equipment and Essentials

• Instant Pot Smart DUO60
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Cilio Olivewood Spatula
• di Oro Living Silicone Spatulas Set
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Alton Brown Salt Box
• 6 oz Porcelain Ramekins
• Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
• RSVP Stainless Steel Colander
• Goya Dried Black Beans

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Here is the handy printable recipe:

Pressure Cooker Cuban Black Beans

Pressure Cooker Cuban Black Beans {Frijoles Negros}

4.91 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: Cuban, Latin

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 367kcal

Author: Jill Selkowitz

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

US Customary - Metric

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.

Nutrition

Nutrition Facts

Pressure Cooker Cuban Black Beans {Frijoles Negros}

Amount Per Serving

Calories 367 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 44mg15%

Sodium 443mg19%

Potassium 1185mg34%

Carbohydrates 43g14%

Fiber 10g42%

Sugar 5g6%

Protein 24g48%

Vitamin A 235IU5%

Vitamin C 38.7mg47%

Calcium 109mg11%

Iron 4.3mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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Authentic Instant Pot Pressure Cooker Cuban Black Beans {Frijoles Negros}