Cuban-Style Black Beans and Rice Recipe

If you’re looking for a hearty and meatless dish, try this Cuban-Style Black Beans and Rice. It’s fairly easy to make and the ingredients you need are mostly pantry staples or the ones you can easily buy from local grocery stores.

Welcome to another one of my healthy Instant Pot recipes! This follows the traditional elements of Cuban black bean recipes with the use of oregano, dried cumin, and bay leaves. It oozes with lots of flavor! But do note that this isn’t intended as a classic authentic Cuban recipe interpretation.

This dish is one of my favorite Cuban recipes. I order this rice dish whenever I come to visit Cuban restaurants in my area. If this is your first time to make this, follow my recipe to make things easier.

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What To Serve with Cuban-Style Black Beans and Rice?

Looking for the perfect side dish or just something to add to this Cuban rice recipe? Try these:

• Lime wedges
• Fried Chicken or Pork Chops
• Roasted Vegetables
• Pulled Pork
• Your favorite white wine

Kitchen Notes and Tips

• Reserve the red portion of the pepper top for garnish
• This recipe was tested at 30 minutes of active cooking time. Although the recipe worked at that time, the beans were a little firm. Add an additional two minutes to the active cooking time for less firm results.
• Although not featured here, a tablespoon of tomato paste added prior to cooking would be a nice addition to the flavor profile of this recipe, especially if served as leftovers the next day. 

Ingredients for Cuban-Style Black Beans and Rice

• 1 c. dry black beans, rinsed and picked over
• 1 medium red pepper, seeded and cut into large pieces
• ½ medium white onion, cut into large pieces 
• 1 t. garlic powder
• ½ T. dried oregano
• ½ T. dried cumin
• Sea salt and black pepper, to taste
• 2 whole bay leaves
• 1½ c. chicken or vegetable broth
• 1 T. red wine vinegar
• 2 T. red pepper, diced
• 3 T. avocado, diced
• 2 T. fresh cilantro leaves, chopped
• 1 whole lime, cut into wedges or 1 cup lime juice (optional)
• 3 c. cooked yellow or white rice 

Supplies Used

• Any electric pressure cooker like Instant Pot
• Air-tight container (for leftovers)

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How To Make Cuban-Style Black Beans and Rice

Step #1. Add the dry beans, red pepper, onion, oregano, dried cumin, garlic powder, tsp salt, black pepper, and bay leaf into the Instant Pot®.

Step #2. Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.

Step #3. When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.

Step #4. Turn the unit off and carefully remove the lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.

Step #5. Pour the pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season it with additional salt and black pepper, as desired, and stir to combine. Serve your Cuban beans immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. You may offer lime wedges if desired. Enjoy!

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More Recipes To Try

I highly recommend these delicious recipes that you add to your meal prep:

• Vegetable Pad Thai
• Mexican Street Corn (Elote)
• Mexican Steak Street Tacos
• Pork Carnitas Burrito Bowls
• Croissants with Homemade Cherry Chutney

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Jump to Recipe

Cuban-Style Black Beans and Rice

Lori

If you're looking for a hearty and meatless dish, try this Cuban-Style Black Beans and Rice. It's fairly easy to make and the ingredients you need are mostly pantry staples or the ones you can easily buy from local grocery stores.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Minutes of natural release 20 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Main Course

Cuisine Cuban

Servings 4

Ingredients

  

• 1 c. dry black beans , rinsed and picked over
• 1 medium red pepper , seeded and cut into large pieces
• 1/2 medium white onion , cut into large pieces
• 1 t. garlic powder
• 1/2 T. dried oregano
• 1/2 T. dried cumin
• Sea salt and black pepper to taste
• 2 whole bay leaves
• 1 1/2 c. chicken or vegetable broth
• 1 T. red wine vinegar
• 2 T. red pepper , diced
• 3 T. avocado , diced
• 2 T. fresh cilantro leaves , chopped
• 1 whole lime , cut into wedges or 1 cup lime juice (optional)
• 3 c. yellow rice ,cooked (or white rice)

Instructions

 

• Add the dry beans, red pepper, onion, oregano, dried cumin, garlic powder, tsp salt, black pepper, and bay leaf into the Instant Pot®.
• Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
• When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
• Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
• Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve your Cuban beans immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. You may offer lime wedges, if desired. Enjoy!

Keyword Dinner, Rice

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