I was asked about a Cuban Black Bean recipe and thought I would post here for all.
My wife makes the most killer Cuban Black Beans ever.

1 bag of Goya (or any brand if not available) black beans
1 Midsize Spanish Onion - diced
1 Bell Pepper - diced
2 Bay Leaves
3 Garlic Cloves - minced
2 Tablespoons of Cumin
1 and 1/2 Tablespoons of Oregano
1/2 Cup oil (Mazola)
4 Tablespoons Tomato Sauce
Salt to taste
Optional but totally recommended: 1/4 cup of White Spanish Cooking Wine

Wash beans and rinse. Put in pressure cooker with water, half way up. Cook for 20 minutes on medium flame.

In a separate small pot or pan, saute all ingredients, except Bay Leaves. Add to beans and add Bay Leaves also.

Cook for another 20 minutes or more (low flame) depending on consistency - not too watery and not too dry.

Serve as soup or over white rice.

Enjoy!
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Thanks Carlos, been looking for a good one for some time, keep forgetting to ask Marcelino for his recipe at the pig roasts.


Couple things I'd like to ask to ensure that we are on the same page...

Terminology can vary from region to region, so when you say Spanish onion, do you mean a slightly milder, sweeter yellow-ish onion (not quite a Vidalia) or do you just mean the typical "hotter" yellow onion found in the supermarket?

Mazola - do you mean the traditional corn oil of that name, or one of the more modern releases under that marque (vegetable oil, canola, etc)?

Thanks.
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To add to Adam's questions. When you say to cook for another 20mins after adding bay leaves and onion/pepper mixture, is that back in the pressure cooker? With the top off? I"m assuming top off if you're looking to develop the consistency by evaporating the liquid.
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Hey Carlos, tell your wife thank you, and thank you for posting this Cuban black bean recipe:-)

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I can personally attest that these beans are amazing!
Thanks for the recipe Clara!:-)
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Top on again, as when you first started.

IMPORTANT that I forgot to mention on original post.

DO NOT ADD SALT until the very end or it will affect the hardness of the beans.
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Spanish onion is the large common onion for us in supermarkets.

The oil is a vegetable oil and we normally use Mazola but any vegetable oil should do. Wesson as an example would be no different.
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Thanks Carlos, and please tell Carla thanks (and that it's her fault I have to go buy a pressure cooker now).
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+1 :-) Yummy!!
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Ooops.... Clara not Carla.

Sorry about that.
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Adam,
You won't regret having it.
Will eventually give you her pork chunk recipe that she makes in it.
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:-):-):-)
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:-) :-) :-)
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ONE LAST THING.

Lower the heat a bit for the second 20 minute period on the recipe.
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Love black beans and rice like this. It was a staple in school. It's been to long I need to make this again.
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So...

I tired Clara's recipe this afternoon, but had to adapt it for a saucepan . Mongo like.

PS: I just ordered a 6qt stainless pressure cooker. Damn you Carlos. Damn you bro. Thank you, but damn you.
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Wow, this recipe looks amazing... can't wait to try it out!
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Carlos,

On the two cool downs, do you let the pressure cooker naturally drop in pressure after removing from the heat or drop it rapidly by using cold water?

Or does it even matter?
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Made a pressure cooker full of these last night (substituted a different white wine and used about half the amount of oil)

EXCELLENT!

Thanks Clara. Thanks Carlos.

Why didn't you tell me to buy a pressure cooker sooner?
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I had these beans and will tell you that they are the best I have ever had. :-) I will be getting a pressure cooker on the way home today and a thank you to both Clara and Carlos for the recipe.
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