4 servingsGreek

Greek Gigantes Plaki

Name: Pressure Cooker Cuban Black Beans
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 1 lb dried black beans; 1 medium yellow onion; 1 medium bell pepper; 4 garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; 6 cups water; 2 tsp kosher salt; 1 tbsp distilled white vinegar

Chef

Method

1
Heat the oven to 375°F.
190°C
2
Drain and rinse the lima beans. Dice the onion and carrot, and mince the garlic. Crush the tomatoes by hand, reserving their juices. Chop the dill.
3
Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium heat. Sauté the onion and carrot for 5 to 6 minutes, until softened. Stir in the garlic, salt, and pepper; cook for 30 seconds.
6 minMedium heat
4
Stir in the beans, crushed tomatoes with their juices, and remaining olive oil. Bring the mixture to a gentle simmer, then smooth the surface.
3 minGentle simmer
5
Bake uncovered for 35 minutes, until the tomato sauce is bubbling and slightly thickened and the beans are tender.
35 min190°C
6
Stir in the dill and rest for 5 minutes before serving.
5 min

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6 servingsCuban

Pressure Cooker Cuban Black Beans

Cook

0

quickdinner

Method

1
Rinse the black beans and remove any stones or damaged beans. Dice the onion and bell pepper, and mince the garlic.
5 min
2
Add the beans, onion, bell pepper, garlic, cumin, oregano, and water to the pressure cooker. Stir to combine.
2 min
3
Lock the lid and cook at high pressure for 35 minutes.
35 minHigh pressure
4
Let the pressure release naturally for 20 minutes, then carefully release any remaining pressure before opening the lid.
20 min
5
Stir in the salt and vinegar. Taste and adjust the salt, then serve hot.
3 min