December 29, 2016
Side Dishes, Beans, Black Beans,
Vegetables, Onions, Peppers, Cuban, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Pressure Cooker, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Spicy more
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"Submitted by Alexandra Leal. A Cuban family recipe. This is for the Instant Pot pressure cooker."
Put everything in IP, except for the salt and olive oil. Let cook on manual for 25 minutes, release pressure naturally (NPR). When able to open, ladle the onion, peppers out with a spoonful of the beans, and bit of broth then transfer to blender. Blend until smooth. Pour this mixture back into IP, with remaining beans, and stir. Throw away Kombu, Cinnamon stick and bay leaves!
Add salt and olive oil and mix well. Put back on pressure for 10 minutes and NPR. Enjoy. Or puree all of it for a more refried beans kind of dish.
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Fabulous recipe. Tasted just like we were back in Miami! A huge hit with husband and kids. Will definitely be making this again. It took longer than stated given time it takes for IP to come up to pressure. I quick released at the end. Perfect texture for the beans.