Cuban Black Beans - Cooked by Julie - Episode 124

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less costly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, and green onions are generally less expensive.

Rough chop a small tomato, onion, green bell pepper, and 4 garlic cloves, and a bunch of cilantro.

Place the chopped ingredients in a food processor and drizzle with olive oil; blend until smooth.

Remove any rocks or broken beans from the black beans and rinse them.

Place the rinsed beans in a pressure cooker and add water.

Close the pressure cooker and turn the heat on high.

When the pressure cooker starts making noise, lower the heat to medium and cook for 40 minutes.

After 40 minutes, release all the steam from the pressure cooker before opening it.

Once opened, if the beans are watery, raise the heat to high and let it come to a boil without a lid to thicken the beans.

In a hot sauté pan, add the blended sofrito and sauté for about 5 minutes on high heat.

Add the sofrito to the beans along with 2 bay leaves, cumin, oregano, and dry white wine (optional).

Season generously with salt, pepper, sugar, and a little tomato sauce.

Let the beans cook uncovered over high heat for about 20 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: