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Lori’s Cuban Black Beans

Recipe by: Lori “The Clean Veganista”


  • 1 lb. dried black beans, rinsed
  • 1/2 sweet onion, diced
  • 1/2 red onion, diced
  • 5 – 6 cloves garlic, minced
  • 3 banana peppers, sliced
  • 2 smoked jalapeños, deseeded and diced
  • 1 small can chopped black olives
  • 1 teaspoon cumin
  • 3 sprigs FRESH oregano
  • 2 bay leaves
  • 4 cups water
  • 1 tbsp. Smoked Hickory Balsamic
  • 1 tbsp. Teriyaki Balsamic


  1. Set the vinegars aside for later use
  2. Add remaining ingredients to 3 quart or larger instant pot
  3. Use the “bean” setting or “manual setting” for 30 minutes; NPR (Natural Pressure Release
  4. When pressure pin drops, stir in the vinegars; then let the beans rest, covered for about an hour until most of the liquid is absorbed

Take black beans to new heights with this easy and satisfying recipe. Cuban black beans are fabulous straight up, with or without toppings (diced onion, tomato, cilantro). They also make a great addition to burrito bowls as well as a delicious wrap filling, and as shown in the photo, a delish quesadilla filling.
Inspiring others to explore the many flavors of plant-based nutrition @

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