Cuban Style Black & White Beans

Cuban Style Black & White Beans

adapted from Food & Wine

The pressure cooking speeds up the cooking time of the beans. The sofrito (pepper, onion and garlic) makes the beans savory. The recipe can be made with all black beans. I did not have a half pound of black beans so I used a combination.

Makes 4-6 servings                                                0 WW Blue points / serving

1/4 lb. dried black beans

1/4 lb. dried white beans

1 medium onion, peeled and quartered, 1 quarter whole, 3 quartered chopped

1 bell pepper, halved, 1/4 whole, 1/4 chopped

2 bay leaves, divided

4 cups cold water

Cooking spray

2 small cloves garlic, minced

1 1/2 tsp. kosher salt

2 Tbsp. dry white wine

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. tomato paste

1 tsp kosher salt

1/2 tsp. freshly ground black pepper

up tp 1 cup hot water (optional)

Chopped cilantro (optional)

Lime wedges (optional)

1. Combine the beans, 1 onion quarter , 1/2 bell pepper, 1 bay leaf and 4 cups of cold water in a multi-cooker or pressure cooker.
2. Lock the lid and set pressure to HIGH, bring to pressure and cook for 15 minutes. Manually release the pressure.
3. Meanwhile in a pot coated with cooking spray, cook the chopped onions, peppers, garlic and salt until the onion is translucent, about 7 minutes.
4. Add the remaining bay leaf, wine, cumin, oregano and tomato paste.
5. Cook stirring until the tomato paste is well combined and the wine is evaporated, about 2 minutes.
6. Transfer the contents of the multi-cooker to the pot. Add the kosher salt and freshly ground black pepper.
7. Simmer the beans until they are cooked through, about 30-45 minutes. If the beans start getting dry add additional hot water to prevent them from sticking.
8. Serve with cilantro and lime wedges, if using.

Enjoy!