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Gluten Free

Instant Pot Cuban Black Beans Recipe (No Soak)

February 11, 2020 By Patti 1 Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

The traditional Cuban Black Beans Recipe is made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.

Instant Pot Cuban Black Beans

Cuban Black Beans

Black beans are a healthy addition to your diet which are high in fiber, protein, and folate (Resource). This recipe proves to be a flavorful main or side dish. Serve them in the traditional Cuban style, over white rice and garnished with chopped onions. Fresh Cuban bread and butter are a great accompaniment.

I also love the versatility of this recipe. Leftover beans are great in recipes like Black Bean Quesadillas or Black Bean Burritos. They can also be frozen to use at a later time. I like to freeze them in 1 cup portions. This amount can be used in any recipe that calls for a can of beans.

Using the Instant Pot is a great way to greatly speed up the process of cooking dry beans. Additionally, using the Instant Pot reduces the cleanup by allowing the sauteeing and pressure cooking, in the same pot. Enjoy this Instant Pot Cuban Black Beans recipe is a great and frugal option for a meatless meal.

Dry Beans

  • Pantry Staple – I like to use dry beans as they are so convenient to have around the house as a pantry staple. In most cases, I feel they are a healthier alternative to canned beans, which often are packed in cans containing BPA.
  • Cost Savings – Dry beans are one of the most frugal of healthy meal options. Canned beans are often 4 times the price of dry beans.
  • Avoid Unwanted Additives – By cooking your black beans from scratch, you can avoid any unwanted additives, ensure the quality of ingredients used, and control the amount of salt used.

Instant Pot for Convenience

  • Reduce Cleanup – One of my favorite features of the Instant Pot is using the Saute setting to cooks vegetables or brown meat before adding to a dish. By using the Instant Pot you are able to use the same pot that you use for the final dish.
  • Time-Saving – The Instant Pot greatly reduces cooking time. In the case of cooking dry beans, it also allows you to skip soaking the beans overnight, as is traditionally required.

Other Instant Pot Resources

  • The Ultimate Guide to Instant Pot Fundamentals
  • Instant Pot Recipe Collection
  • The Best Instant Pot Accessories
Instant Pot Cuban Black Beans
Print Recipe

Instant Pot Cuban Black Beans

Traditional Cuban Black Bean Recipe made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.
Prep Time10 minutes mins
Cook Time37 minutes mins
Natural Release10 minutes mins
Total Time57 minutes mins
Course: Main Course
Cuisine: Cuban
Keyword: Vegan, Vegetarian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Equipment

  • Instant Pot

Ingredients

  • 3 Spanish onions finely chopped
  • 1/4 cup olive oil extra virgin
  • 4 cloves garlic minced
  • 1 tablespoon oregano dried
  • 1 teaspoon cumin dried
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 1 pound black beans dry
  • 5 cups water
  • white rice cooked

Instructions

  • Finely chop onions, reserving 1/2 cup for garnish.
  • Set Instant Pot to Saute setting and saute onions in olive oil until light golden brown, about 10 minutes.
  • Add garlic, oregano, cumin, salt and pepper to the onions. Saute for another 2 minutes to bloom spices.
  • Add water and black beans to Instant Pot.
  • Press "Cancel" to stop the saute function on the Instant Pot. Then, set it to "Pressure Cook" at high temperature for 25 minutes. It will take about 10 minutes to come up to pressure.
  • Let sit to natural release for 10 minutes, then quick release.
  • Serve over white rice and garnish with reserved chopped onions.
Instant Pot Cuban Black Beans

Filed Under: Beans, Gluten Free, Instant Pot, Main Course, Vegetarian

20-Minute Italian Cookbook Review with Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

October 2, 2019 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

20 Min Italian Cookbook

20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist is a beautifully illustrated cookbook by Andrea Soranidis of The Petite Cook blog, released October 1, 2019.

This gorgeous cookbook is filled with 75 quick and easily made traditional Italian recipes you can enjoy for a quick weekday meal or any special occasion. Each recipe is accompanied by mouth-watering, full-page photographs to entice your taste buds, all made in 20 minutes or less.

There is something to satisfy everyone’s tastes, including vegetarian, gluten-free and dairy-free options.

20-Minute Italian Cookbook Chapters

Andrea has organized 75 mouth-watering recipes broken into the following chapters:

  • Quick & Easy Antipasti for All Occasions
  • Flashy Pasta & Risotto Dishes to Make on Repeat
  • Perfect Meat & Poultry Dishes in No Time
  • Exciting Fish & Seafood Mains in a Blink
  • Pulses & Grains Ready in Less than 20 Minutes
  • Speedy Nutritious Salads
  • Effortless Everyday Sides

About the Author

Andrea-Soranidis

Andrea Soranidis was born and raised in Sicily. She moved to the UK as a young adult and now splits her time between both London and a small town in Germany.

She has spent time traveling the world and developing her culinary style. She is a skilled and award-winning food and travel blogger at The Petite Cook. Her recipes have also been featured in national magazines and websites.

Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

This recipe is reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.

Shiitake Mushroom Pumpkin Rosemary Risotto
Photo credit: Andrea Soranidis
Shiitake Mushroom Pumpkin Rosemary Risotto
Print Recipe

Shiitake Mushroom Pumpkin Rosemary Risotto Recipe

In Northern Italy, risotto is considered a simple, everyday comfort food. For me, it’s something to prepare mostly on special occasions, or for a cozy dinner date with my better half. Among all the risotto recipes I’ve made over the years, this is probably my favorite. When pumpkin and mushroom season finally hits, I make this risotto on repeat! Any kind of mushrooms will work here; I like to use fresh shiitake mushrooms because they can be found easily at the market and vaguely remind me of delicious, hard-to-find, expensive Italian porcini mushrooms. A mix of wild and porcini mushrooms would work well too.
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Andrea Soranidis

Ingredients

  • 4 cups vegetable stock
  • 2 tbsp olive oil extra virgin
  • 1 shallot finely minced
  • 5 oz shiitake or wild mushrooms roughly chopped
  • 5 oz muscat or Hokkaido pumpkin flesh finely cubed
  • sea salt and freshly cracked black pepper
  • 10.5 oz vialone nano or carnoroli rice
  • 1/4 cup white wine good quality
  • 3 tbsp Parmesan cheese grated
  • 1 tbsp butter good quality

Instructions

  • Heat a small pan with the extra-virgin olive oil over medium-high heat. Add the shallot, mushrooms and pumpkin and sauté gently for about 5 minutes, stirring occasionally. Season with sea salt and black pepper.
  • In the meantime, heat a large pan over low heat. Add the rice and toast it for 2 to 3 minutes, or until it has turned translucent, stirring continuously with a wooden spoon to avoid burning it. Add the wine, turn up the heat to medium-high and allow it to evaporate. Return the heat to medium-low, then pour in one ladle of stock, and allow the rice to absorb it. Season with salt to taste.
  • Stir the sautéed vegetables into the pan with the risotto, and continue to cook, gradually adding in stock and whisking constantly with a whisk until the rice is soft but still has a bite, about 15 minutes.
  • Remove the risotto from the heat, add in the Parmesan cheese, butter and rosemary, then shake the pan vigorously to combine all the ingredients. The risotto should reach a smooth consistency.
  • Divide the risotto among plates, and serve it immediately.

Notes

Tip: I like this risotto less creamy than the classic risotto, but if you want it super gooey and rich, add an extra pat or two of butter. If you have a hard time finding muscat pumpkin, substitute with Hokkaido pumpkin.

Disclaimer

The 20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist cookbook was sent to me by Page Street Publishing Co. for review.  The opinions are my own. As an Amazon affiliate, I receive a small fee whenever you purchase products though links listed in this post. This will not affect the amount of the item. I only include links to products that would benefit my readers.

Filed Under: Gluten Free, Italian, Pasta & Rice, Vegetarian

Patriotic Yogurt Parfait

June 28, 2015 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Patriotic Yogurt Parfait

Patriotic yogurt parfaits offer a cool and refreshing alternative or addition to, the often overly sweet holiday desserts. These yogurt parfaits are easy to make and are great for the Fourth of July or Memorial Day get-togethers.

I love the fact that they only contain a mixture of yogurt and a variety of fresh fruit. How could you go wrong, by choosing this healthy alternative?

 

Patriotic Yogurt Parfait
Print Recipe

Patriotic Yogurt Parfait

Patriotic yogurt parfaits offer a refreshing and healthy dessert alternative for a 4th of July get together.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 32 ounces vanilla yogurt
  • 2 pints blueberries
  • 12 ounces raspberries
  • sprigs of fresh mint for garnish

Instructions

  • Layer yogurt, raspberries, yogurt and finish with blueberries.
  • Top with 1 more spoonful of yogurt then a sprig of mint or the garnish of your choice.

Notes

  • The exact ingredient amounts will vary depending on the size of the glasses you are using.
  • I prefer using whole milk yogurt for this recipe, to add additional richness to the dessert.

Patriotic Yogurt Parfait - This Yogurt Parfait offers a refreshing and healthy dessert alternative for a 4th of July get together.

Filed Under: Desserts, Gluten Free, Vegetarian Tagged With: 4th of July, breakfast, dessert, fruit, independence day, patriotic, yogurt parfait

Healthy Vegetable Soup Recipe

November 26, 2013 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

You’ll love this Healthy Vegetable Soup Recipe. It’s quick and easy to make and filled with a rainbow of healthy veggies. This vegetable soup makes a tasty and filling lunch or a healthy addition to any family dinner.

Healthy Vegetable Soup

I’ve always loved soup and this healthy vegetable soup recipe makes it guilt free. Not only are you adding a variety of brightly colored vegetables to your diet, it’s also a low-calorie alternative, thanks to the broth base. You’ll feel good about both eating this healthy vegetable soup and serving it to your family.

This recipe makes a large batch of soup, which reheats well. I love making this soup when I have a busy week ahead. It’s nice to know I have a healthy meal to heat up quickly for a week of lunches.

Try these other Soup Recipes:

  • Homemade Tomato Basil Soup
  • Easy Cream of Broccoli Soup
  • Healthy Lentil Soup

Recommended for this recipe:

Healthy Vegetable Soup
Print Recipe

Healthy Vegetable Soup

This Healthy Vegetable Soup Recipe is quick and easy to make and filled with a rainbow of healthy veggies.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Soups
Cuisine: American
Servings: 12
Author: Patti from CooksRecipeCollection.com

Ingredients

  • olive oil cooking spray
  • 1 cup arrots sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups fat free chicken broth (or broth of your choice)
  • 1 head Napa cabbage chopped
  • 6 ounces fresh spinach chopped
  • 1 can whole tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 2 zucchini diced

Instructions

  • Spray a large saucepan with olive oil cooking spray, and warm over medium heat.
  • Saute onion, garlic and carrots until they are soft, about 5 minutes.
  • Add broth, cabbage, spinach, tomatoes, basil, oregano and salt to the onion mixture and bring to a boil.
  • Reduce the heat and simmer, covered for about 15 minutes.
  • Add zucchini and cook an additional 5 minutes.
  • Serve warm.

Filed Under: American, Appetizers, Gluten Free, Soups Tagged With: appetizer, gluten free, healthy, side dish, soups, vegetables

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