Sides
◦
These Pressure/Slow Cooker Cuban Black Beans are filled with lime juice, a trio of red bell pepper, jalapeño, and red onion, and finished off with bunches of fresh cilantro!
Exciting stuff today friends! For the first time ever, I’m publishing BOTH the pressure cooker AND the slow cooker recipe for these crazy tasty black beans. Even though I love my pressure cooker so so much and think you all need to get one, I know some of you don’t feel the same way and are more on the slow cooker train. And I’m good with that! And that’s why I don’t want you to feel left out.
Tomorrow is Cinco de Mayo and I’ve been rounding up all the recipes that I’m dying to try! It may or not be a coincidence that they’re all 5 tacos…. Haha! Loaded Carnitas Puffed Tacos anyone? Or maybe you’re looking for something a bit lighter. How about these Crispy Cauliflower Chimichurri Tacos? No? You’re not sold yet?? Okay, I got it. Easy Seafood Tacos made with a combo of shrimp AND scallops. Mmmmm. So good. Two more options: Crispy Chicken Tacos with Avocado Buttermilk Ranch and Channa Masala Vegetarian Indian Tacos. Both completely amazing and droolworthy!!
Any of those would be perfect served alongside these Pressure or Slow Cooker Cuban Black Beans. I guarantee you’ll love ’em!
Pressure Cooker Cuban Black Beans
- Total Time: 35 mins
- Yield: 8–10 1x
Description
These Pressure/Slow Cooker Cuban Black Beans are filled with lime juice, a trio of red bell pepper, jalapeño, and red onion, and finished off with bunches of fresh cilantro!
Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1 cup chopped red onion
- 1 large jalapeño, seeded and diced
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin (affiliate)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 lb dried black beans (affiliate), rinsed
- 6 cups water
- 2 limes, juiced
- 1 bunch cilantro, chopped
Instructions
- Sauté red onion, jalapeño, and red bell pepper in pressure cooker for 3-5 minutes until veggies start to soften.
- Add garlic, cumin, paprika, bay leaf, salt, black beans, and water.
- Stir, lock lid, and set to high pressure for 30 minutes with a quick release at the end.
- Stir in lime juice and chopped cilantro, then serve.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 5 mins
- Cook Time: 30 mins
Slow Cooker Cuban Black Beans
- Total Time: 4 hours 15 mins
- Yield: 8–10 1x
Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1 cup chopped red onion
- 1 large jalapeño, seeded and diced
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin (affiliate)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 lb dried black beans (affiliate), rinsed
- 2 limes, juiced
- 1 bunch cilantro, chopped
Instructions
- Soak beans 8 hours or overnight in a large bowl of water. Make sure the beans are covered by at least 2 inches of water. When you are ready to make beans, reserve 4 cups of the soaking liquid and discard the rest
- In large saucepan on the stove, sauté red onion, jalapeño, bell pepper, and garlic in olive oil until veggies are tender.
- Stir in cumin, paprika, bay leaf, salt, black beans, and reserved soaking liquid.
- Bring to a boil then pour into slow cooker and cook on high for 4-5 hours.
- When beans are tender, discard bay leaf, add lime juice, and chopped cilantro.
- Stir and serve!
- Prep Time: 15 mins
- Cook Time: 4 hours
Other Bean Recipes You’ll Love!
Pressure Cooker Vegetarian Red Beans And Rice
