Pressure Cooker Red Beans Cuban Style
Bring home the vibrant flavors of the Caribbean with this Pressure Cooker Red Beans Cuban Style recipe! Packed with tender red beans infused with a savory blend of smoked paprika, cumin, oregano, and garlic, this dish is a hearty and fragrant delight. The pressure cooker transforms dried beans into a creamy, flavorful stew in just 45 minutes, making it perfect for busy weeknights or a weekend comfort meal. A splash of white vinegar brightens the dish, while sautéed onions and bell peppers create a rich base for the robust Cuban-inspired spices. Serve these beans over fluffy white rice and garnish with fresh cilantro for a complete and satisfying meal. Simple to make and loaded with authentic taste, this recipe is a one-pot wonder that’s both wholesome and irresistibly delicious.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon smoked paprika
- 1 tablespoon white vinegar
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 3 cups white rice, cooked (optional for serving)
Instructions
Rinse the dried red beans thoroughly under cold water and soak them in water for 6-8 hours or overnight. Drain and set aside.
Turn on the pressure cooker to 'Sauté' mode and heat the olive oil.
Add the diced yellow onion and green bell pepper to the pressure cooker. Sauté for about 5 minutes, or until softened and fragrant.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the tomato paste, cumin, dried oregano, bay leaf, and smoked paprika. Cook for 1-2 minutes to toast the spices and deepen the flavors.
Pour in the soaked and drained red beans, chicken or vegetable broth, white vinegar, salt, and black pepper. Stir to combine everything evenly.
Lock the lid of the pressure cooker and set the valve to the sealing position. Set the pressure cooker to 'Manual' or 'Pressure Cook' mode on high pressure for 30 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for about 15 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and give the beans a good stir. Check for seasoning and add more salt and pepper if needed.
If the beans are too liquidy, switch back to 'Sauté' mode and simmer for an additional 5-10 minutes to thicken the sauce, stirring occasionally.
Serve the red beans Cuban-style over cooked white rice and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 3.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
