Instant Pot Cuban-Style Black Beans with Ham Hocks
Ingredients
- 1 lb dried black beans
- 1 large white onion (about 300g)
- 2 green bell peppers (about 300g)
- 10 cloves garlic
- 3 bay leaves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tbsp olive oil
- 2 tbsp lard (or Manteca)
- 1 1/2 to 2 lb ham hocks (see note)
- 2 tbsp vinegar (see note)
- 1 tbsp Kosher salt
- 1/2 tsp msg (optional)
Instructions
Mise en Place
- Rinse and pick over 1 pound of dried black beans.
- Add 2 tbsp of olive oil to the Instant Pot.
- Add 2 tbsp of lard or Manteca to the Instant Pot.
- Coarsely dice 1 large white onion and add it to the Instant Pot.
- Dice 2 green bell peppers and add them to the Instant Pot.
- Add a pinch of Kosher salt to the Instant Pot.
- Peel and mince 10 cloves of garlic and place it in a small bowl.
- Add 2 tsp of ground cumin to the bowl with the garlic.
- Add 2 tsp of dried oregano to the bowl with the garlic.
Preparation (for the sofrito)
- Set the Instant Pot to Sauté (medium)
- Cook the vegetables for 10 minutes, stirring occasionally.
- Add the garlic, cumin and oregano and cook for 30 seconds.
Preparation (for the beans)
- Add 5 cups of water to the pot.
- Add the beans to the pot.
- Add 3 bay leaves to the pot.
- Add the ham hocks.
- Stir and scrape the bottom to prevent sticking.
- Seal the lid and cook on High Pressure for 30 minutes.
- Allow natural release for 20 minutes.
- Vent to release the pressure.
Preparation (for finishing)
- Remove the ham hocks from the pot and set aside.
- Remove the bay leaves and discard.
- Add 2 tbsp of vinegar.
- Add 1 tbsp of Kosher salt.
- Add 1/2 tsp of msg.
- Set the Instant Pot to Sauté (low) and simmer for 10 minutes.
- While the beans are simmering, remove ham hock meat from the bone, discard the skin & fat, shred the meat into bite-sized pieces, and return the meat to the pot.