Here is the recipe with my modifications noted. The photo is from the original recipe's website.
Quick Cuban Black Beans
★★★★★
Beans, Lentils, Garbanzos etc., Cuban
Prep Time: 15 mins Cook Time: 20 mins Servings: Yield: 6 Source: Panningtheglobe.com
DESCRIPTION
This was delicious. Substituted chopped red Anaheims (5 to 6 small ones) for the red bell pepper. That added just the right amount of heat. I cooked the dried Ayocote Negro beans in about 6 cups water (enough to cover by an inch in the Instant Pot) the day before using the Instant Pot 80 min High NPR.
The next day I made the stew including the cooked beans and their broth in the Instant Pot set to 30 min High NPR.
INGREDIENTS
1 tablespoon extra virgin olive oil
4 ounces slab bacon cut into 1-inch by ½-inch lardons
4 to 6 red (hotter than green) Anaheim peppers, chopped
or
1 large red bell pepper, chopped
1 large yellow onion, finely chopped
6 large cloves of garlic, minced
1½ teaspoons ground cumin
4 15-ounce cans of black beans with their liquid
or
1 lb dried black beans ( Rancho Gordo's large Ayocote Negro beans 80 min High NPR undrained. This makes 6 cups)
1 tablespoon cider or white vinegar
2 bay leaves
1½ teaspoons Kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup - 1 cup of water or broth (chicken or vegetable), if needed
OPTIONAL GARNISHES:
Lime Wedges
Chopped cilantro
Sour cream
Cotija Cheese, grated
Sliced Avocado
DIRECTIONS
Heat oil in a large heavy saucepan over medium-high heat.
Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes.
Add chopped pepper and onion. Cook, stirring, for one minute.
Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables.
Add cumin and cook, stirring, for 30 seconds to toast the cumin.
Add 1 can of beans with their liquid or 1 cup of the cooked beans to the pot. Use a potato masher or the back of a fork to gently mash the beans.
Add the remainder of the beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.
Note: usually I add vinegar at the end of a stew recipe for brightness, but decided to follow the recipe and add it as directed. It turned out fine with plenty of zip from the vinegar.
Kathryn
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