Multicooker Cuban Black BeansMulticooker Cuban Black Beans
Multicooker Cuban Black Beans
Multicooker Cuban Black Beans
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Recipe - ShopRite Corporate
MulticookerCubanBlackBeans.jpg
Multicooker Cuban Black Beans
Prep Time15 Minutes
Servings4
Cook Time58 Minutes
Calories471
Ingredients
1/2 (16-ounce) package black beans, rinsed
2 tablespoons olive oil
1 medium white onion, chopped
1 medium jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
3 tablespoons apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
2 packages (8.8 ounces each) ready to serve white rice
2 tablespoons fresh cilantro leaves
Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 5 minutes or until tender. Add jalapeño; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in vinegar, cumin, oregano, 1/2 cup water, 1 teaspoon kosher salt and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. Prepare rice as label directs. Makes about 2 cups.

 

4. Serve Cuban Black Beans over rice sprinkled with cilantro.

 

Nutritional Information
  • 11 g Total fat
  • 2 g Saturated fat
  • 0 g Cholesterol
  • 636 mg Sodium
  • 79 g Carbohydrates
  • 12 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 17 g Protein
15 minutes
Prep Time
58 minutes
Cook Time
4
Servings
471
Calories

Shop Ingredients

Makes 4 servings
1/2 (16-ounce) package black beans, rinsed
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.49$0.10/oz
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
1 medium white onion, chopped
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
1 medium jalapeno pepper, seeded and finely chopped
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
3 tablespoons apple cider vinegar
Bowl & Basket Apple Cider Vinegar, 16 fl oz
Bowl & Basket Apple Cider Vinegar, 16 fl oz
$1.29$0.08/fl oz
2 teaspoons ground cumin
McCormick Gourmet Organic Ground Cumin, 1.5 oz
McCormick Gourmet Organic Ground Cumin, 1.5 oz
$5.99$3.99/oz
1 teaspoon dried oregano
Badia Oregano, 0.5 oz
Badia Oregano, 0.5 oz
On Sale!
$1.99 was $2.79$3.98/oz
2 packages (8.8 ounces each) ready to serve white rice
Minute Light & Fluffy White Rice, 14 oz
Minute Light & Fluffy White Rice, 14 oz
$2.79$0.20/oz
2 tablespoons fresh cilantro leaves
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each
$0.99

Nutritional Information

  • 11 g Total fat
  • 2 g Saturated fat
  • 0 g Cholesterol
  • 636 mg Sodium
  • 79 g Carbohydrates
  • 12 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 17 g Protein

Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 5 minutes or until tender. Add jalapeño; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in vinegar, cumin, oregano, 1/2 cup water, 1 teaspoon kosher salt and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. Prepare rice as label directs. Makes about 2 cups.

 

4. Serve Cuban Black Beans over rice sprinkled with cilantro.