I never use a pressure cooker when making Cuban black beans. They lack flavor when cooked fast to me. My black beans start with onions, garlic and large diced green peppers. Bay leaves are essential to me as well. Then washed dried black beans are added. Brought to a boil then lowered to a simmer until beans have softened
I’ll finish with some red wine vinegar once the beans have become tender
This is a timely find… I’ve had black beans soaking since last night! Look forward to trying something a bit different based on comments here.
My usual base is onions, tomatoes, garlic, cumin, s&p, plus a pinch of red chilli powder and minced cilantro (or whatever form I have cilantro in - chutney, zhoug). Occasionally I’ll toss in salsa if some needs to be used up (instead of the onion/tomato). Pinch of garam masala or chaat masala as an optional finish.
Always in the baby PC (I can’t remember the last time I cooked dried beans not in the PC… except sprouted green moong). Let it sit after it’s turned off until it’s time to eat.
