Here is a classic! The main bean known in the cuban culture. Black beans can be found in most hispanic restaurants. Although there are many different bean dishes, black beans are definitely a staple in the cuban cuisine. Black beans can go with pretty much any dish that consist of rice and a protein. Some people may even have it alone in a bowl. It’s just THAT good!
Ingredients:
Small bag of raw black beans
1 medium size malanga
1 red bell pepper
1 green bell pepper
1 onion
4 large pieces of garlic
Salt
1 Tbs of cumin
1 Tbs of oregano
1 Tbs Sazón Completa
1 can of tomato sauce
1/2 cup of dry wine (or any white wine)
Hand full of chopped cilantro
(Amount of each ingredient can be adjusted per chefs’ liking.)
NOTE: Pressure cooker needed.
Optional: Leave raw beans soaking in water over night.
Chop up the peppers, onions, and garlic.
(I personally like to pass them through a food processor to get like a paste-like consistency so the veggies dissolve in the beans.. no big chunky piece. Of course, this is optional.)
Slice the malanga into thin pieces. Adding thinly sliced malanga to the beans help it to become less watery at the end. The malanga dissolves into the water, which is what thickens it.
Add all the ingredients to the pressure cooker pot with enough water to cover 3/4 of the way up.
Close the pressure cooker. Time spent varies on the type of pressure cooker you have.
I happen to have a VERY OLD aluminum pressure cooker. I leave it on high until I hear the pressure build up, then I put the heat on medium-low for about 30 minutes. I then turn the heat off and wait for the pressure to subside.
Once the pressure is released entirely, I open the lid and check the taste and add any seasoning if needed.
TIP:
If you like for beans to come out a bit thicker, let it boil a little longer uncovered.
Add chopped cilantro for garnish.
