Cubanish Instant Pot Black Beans

cubanish-black-beans.md

Cubanish Black Beans

Adapted from Serious Eats and the New York Times

Ingredients

• 1 green pepper
• 1 red pepper
• 1 orange, halved
• 8 garlic cloves
• 1 pound dried black beans, rinsed and picked over to remove any stones
• 1 smoked ham hock
• 2 bay leaves
• 2 white onions, one peeled and halved, one diced
• 2 qt chicken stock
• 1T Kosher salt
• 1/4 cup olive oil
• 1/8t - 1/4t cayenne pepper, to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper

Method

1. Cut off top and bottom of the peppers, remove stem, and throw tops and bottoms in pressure cooker. Dice the rest and set aside.
2. Put halved orange and 4 peeled garlic cloves in puressure cooker.
3. Pick over beans, rinse, and add to pressure cooker, along with ham hock, bay leaves, and the halved onion.
4. Add 2qt chicken stock and salt, set pressure cooker for 40min.
5. While beans are cooking, sautee diced peppers and onions in olive oil for 5min until softened.
6. Mince and add remaining 4 garlic cloves, cumin, pepper, and oregano and sautee for 30s until fragant. Turn off heat and set the sofrito aside.
7. When pressure cooker time is up, wait at least 15min or until the pressure releases naturally.
8. Remove ham hock, orange, peppers, onions, garlic, and bay leaves from the pot, bring back to simmer, and add the reserved sofrito. Discard everything but the ham hock.
9. Bring back to a simmer and cook for 15min until thickened a little, mashing up some beans if you like.
10. Shred up the ham hock and return it to the pot, discarding the bone.
11. Serve with rice.