Frijoles Negros a la Cubana

The pressure cooker does a great job of cooking beans quickly, presoaking them for about 4 hours speeds the process even more.
Country of Origin
Preparation time

1 lb. dried black beans, soaked for 4 hours in water to cover
2 tbsp. olive oil
1/4 cup diced smoked pork or salt pork
1/4 green bell pepper, diced
1/2 onion, diced
1/2 garlic clove, minced
1 ham hock
1 bay leaf
1/2 tsp. freshly ground black pepper


1. In a bowl, soak the beans in water to cover by 2 inches for 4 hours. Drain.

2. In a 6-quart pressure cooker, heat olive oil. Add smoked or salted pork and brown. Add bell pepper, onion, and garlic. Cook until onion is translucent and pepper is tender.

3. Add ham hock, bay leaf, black pepper, drained beans, and 3 cups water. Lock lid and place cooker over high heat. When regulator rotates, lower heat to medium-high and set timer for 6 minutes. When time is up, release pressure by removing cooker from heat, letting cool 10 minutes, then placing in sink under cold running water. Seasone with salt to taste.