Puerto Rican Black Beans Recipe

Black beans are a staple accompaniment for rice in almost every household in Puerto Rican Cuba. They are my favorite beans, especially when prepared in the Cuban style. I can’t seem to get enough of their rich sweet, and tangy flavor when prepared right.

Depending on how much time you have, you can prepare black beans in an instant pot or soak them first for easier frying. I find using an instant pot more reliable, but for convenience, I’ll give you my recipe for both methods.

Puerto Rican Black Beans Recipe using an Instant Pot

Prep time: 5 minutes

Cook time: 1 hour 5 minutes

Wait time: 1 hour 10 minutes

Course: Side dish

Cuisine: Puerto Rican/Cuban

Yield: 8 servings

Ingredients

• 1 pound black beans (sorted and soaked for 2 hours)
• 4 cups water
• ½ cup of olive oil
• 1 finely chopped white onion
• 4 cloves of garlic (minced)
• 1 chopped green bell pepper
• ½ tsp. oregano     
• ½ tsp. cumin
• 4 tsp. salt
• ½ tsp. black pepper
• 2 tbsp. white wine
• 2 tbsp. white vinegar
• 2 tbsp. sugar

Optional ingredient

• 1 pork bullion cube
• Spring onions for garnishing

Instructions

1. Add the black beans and water to your instant pot and cook for 35 minutes on high pressure.
2. Allow the instant pot to naturally release the pressure
3. Once it depressurizes, place a frying pan on fire and warm the olive oil.
4. Add the onion, sauté until translucent, then add the minced garlic, black pepper, cumin, oregano salt, and the bullion cube if using; Stir, add the bell pepper and cook until soft.
5. Add a cup of the cooked black beans, stir a little bit, then smash them gently into the onion mixture.
6. Put the onion and beans mixture into the instant pot and set it to sauté mode on low heat. Cook while constantly stirring for 20 minutes. Add in the vinegar and wine after the first five minutes.
7.  Once tender, add the sugar and stir well.
8. Serve in bowls with a sprinkle of fresh spring onions

Puerto Rican Black Beans Recipe using a Stove

Prep time: 5 minutes

Cook time: 3 hours

Wait time: 3 hours 5 minutes

Course: Side dish/dinner

Cuisine: Puerto Rican/Cuban

Yield: 8 servings

Ingredients

• 10 cups of water
• 1 pound black beans (sorted and soaked overnight)
• 1 finely chopped white onion
• 4 minced cloves of garlic
• 1 chopped green bell pepper
• ½ tsp. oregano
• ½ tsp. cumin
• 1 ham of bullion cube
• 4 tsp. salt
• ½ tsp. black pepper
• 2 tbsp. white wine
• 2 tbsp. white vinegar
• 2 tbsp. sugar

Instructions

1. Wash and rinse black beans, then soak overnight or at least 4 hours with 10 cups of water.
2. Once soft, boil them with the water for 45 minutes, slightly covered
3. After 45 minutes, heat a frying pan ready to make the Puerto Rican sofrito mixture. Warm olive oil then sauté the onion for a minute. Add garlic and bay leaf. To make it the traditional Puerto Rican way, add a cup of the beans to the onion (sofrito) mixture.
4. Smash gently, then add the mixture back to the pot. Add cumin, salt, oregano, and black pepper, stir and continue cooking for one hour.
5. After one hour, stir in the white wine and vinegar, reduce the heat, and simmer for another hour
6. Once the beans are tender to your liking, stir in the sugar and serve garnished with a sprinkle of fresh spring onions.

Nutrition Information

Per serving of 4 oz.

• Calories: 208 Kcal
• Carbohydrates: 36g
• Protein: 11g
• Fat: 3g
• Saturated Fat: 0.5g
• Polyunsaturated Fat: 0.5g
• Monounsaturated Fat: 1g
• Sodium: 3885mg
• Potassium: 801mg
• Fiber: 8g
• Vitamin A: 36IU
• Vitamin C: 4mg
• Calcium: 95mg
• Iron: 3mg

Read more on our blog:

Reuben Sandwich with Thousand Island Dressing

Lefse Recipe with Instant Potatoes