Cuban black beans are moist – not soupy – but they should have a thick liquid sauce. The sauté of onions, peppers, and garlic (called "sofrito" in Cuban cooking) is what adds flavor to black beans and many other Cuban dishes. Traditional Cuban black beans are made with green peppers. We usually saute no less than 5 minutes.
To make a simple Cuban sofrito for black beans, warm your olive oil over medium to medium-high heat, and saute your chopped onions, chopped peppers, garlic, and bay leaf until onions and peppers have softened. By this time your Instant Pot should have depressurized.
Here’s a black soy beans recipe that lowers the carbs for a typical Southwest style black bean casserole. This low carb high fat meal is loaded with flavor. Preheat oven to 425F. Heat a large skillet over medium-high heat. Add ground meat and half the onions to the pan, sauteing until meat is browned.
Cuban black beans are traditionally served with white rice a generous side of pernil (pulled pork). Here are some suggestions on what to serve with Cuban black beans: Sweet and savory, Cuban black beans are easily made in the Instant Pot! Add water and black beans to your Instant Pot, set on high pressure for 35 minutes.