Cuban Black Beans
Black beans are a great dish to serve with rice along with any of the grilled meats or stew meats.
You can use this recipe as a base for a black bean soup by adding seasoned beef broth to the beans to achieve the desired soup consistency you prefer.
They are easy to make and store well. They are also very nutritious and filling.
I always pressure-cook my beans. I never cook them on the stovetop. I pressure cook them to destroy the lectins, which can cause all kinds of problems. I use the Ninja Foodi as my pressure cooker and it does an amazing job. It is a multi-tool that you will always use.
When you pressure cook the beans, you don't have to soak them overnight or at all. Simply put all the ingredients in the pressure cooker, and one hour later, they are ready to eat.
- 2 tbsp Beef fat (You could use lard)
- 8 oz Onions, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 8 oz Green Peppers, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 1 lb Black Turtle Beans (Or Black Beans)
- 6 cup Water
- 1 tbsp Koshaer Salt, Morton brand
- 1 tsp Oregano (Dried)
- 1 ea Bay Leaf
- 1 tbsp Garlic, chopped
- Cooking Instructions
I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have.
Sautee the onions and peppers on the sautee setting on high in the beef fat until translucent.
Add the rest of the ingredients to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up.
Let slow release for 15 minutes, then quick release until the pressure is gone.
Serve or store.
