My pantry (and I use this term broadly; it includes my freezer) is full of lots of things that make it easy to throw together a meal in short order. Though I live only 10 minutes from 2 well stocked grocery stores, going out in the dark, when snow is blowing sideways, is not all that attractive. Much easier to figure out dinner with what is on hand. This recipe happened on just such an evening. Look in fridge. Look in pantry. Ah, this will work!
“Beans and rice” are common all over Latin America. Black beans and rice are the rule in Cuban and Cuban-American kitchens. Some recipes include pork of some kind. This recipe does not. In fact, it’s vegan. In this case, I didn’t miss the meat at all.
I cooked the beans in my InstantPot. Though you can cook them from dry without soaking them this way, I prefer to soak them first. The beans hold their shape better, and you can discard the soaking liquid before cooking the beans, which cuts down on the gasiness a little.
Cuban Black Beans and Rice in the InstantPot
1/4 cup olive oil
1 large onion, minced
1 bunch scallions, white part minced and green tops thinly sliced
1 roasted red pepper, diced
4 cloves of garlic, minced
1/2 teaspoon dried oregano
2 cups water (see note)
1 1/2 cups long-grain rice
3 cups cooked black beans (you can use canned)
2-3 teaspoons salt
Select the Sauté setting on the InstantPot. Add the olive oil. Add the onion, white part of scallions, red pepper, and garlic. Stir to combine. Sauté for a minute. Turn off the InstantPot and lock the lid in place. The residual heat in the pot will be enough to soften the onions. Also, we don’t want to burn the garlic. Burned garlic is gross!
Remove the lid. Add oregano, water, rice, beans, and 2 teaspoons salt. Stir to combine. Lock the lid in place and select Manual. Cook for 10-15 minutes (10 at sea level, 12 at 5000 feet, 15 at 9000 feet). Let sit on Keep Warm for 10 minutes after cooking has completed. Release pressure. Mix in sliced green onion tops. Taste for salt; add more if needed.
I like to garnish this with a few shakes of red hot sauce, like Crystal, Tabasco, or Cholula.
Note: if you cook the black beans yourself, use the cooking liquid to replace all or some of the water. You can also use the liquid from canned beans for this.
Based on a recipe from Bernard Clayton’s Cooking Across America by Bernard Clayton, Simon & Schuster, 1993.