I modified this Panning the Globe recipe for Quick Cuban beans by cooking Rancho Gordo Ayocote Negro beans the day before in the Instant Pot, storing them overnight in their broth. The next day I cooked up the savory bean stew in the Instant Pot using the Saute function and then pressure cooking the whole concoction for 30 minutes more. The beans are pretty large. They turned out just right even with a double dip in the pressure cooker.
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
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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