Cuban Black Beans (Frijoles Negros)

STOVE TOP METHOD:

1. Soak the beans:
   Place 1 pound of dry black beans in a large bowl and cover with 3 inches of cold water. Soak overnight at room temperature. Drain and rinse before cooking.
   💡Tip: If you forget, you can still cook them unsoaked — they will just take longer.
2. Cook the beans:
   Add beans, bay leaf, and 6 cups fresh water to a large heavy pot. Bring to a boil, then immediately reduce to a gentle simmer. Skim any foam that rises. Cover partially with a lid and cook for 60 to 90 minutes, stirring every 15 minutes.
   💡What to look for: Beans should be creamy inside but still hold their shape. Add more hot water if beans are no longer submerged. If still firm after 90 minutes, continue cooking in 10–15 minute increments.
3. Make the sofrito:
   While beans cook, heat olive oil in a skillet over medium heat. Add onion and green pepper. Cook 5 minutes until softened and lightly golden. Add garlic, oregano, and cumin. Cook 1 minute until fragrant.
   💡Tip: Do not let garlic brown — it should smell fragrant but not burnt.
4. Season the beans:
   When beans are tender, stir in the sofrito. Add sugar, vinegar, salt, and pepper. Simmer uncovered 20 to 30 minutes to let flavors meld and sauce thicken.
   💡Adjust texture: Add water if too thick. Simmer longer if too thin.
5. Taste and adjust:
   Before serving, taste and tweak. More vinegar for tang, more sugar for balance, more salt if they taste flat. Remove the bay leaf before serving.

INSTANT POT METHOD:

1. Sauté the sofrito:
   Set the Instant Pot to Sauté and add the olive oil. Once hot, add onion and green pepper and cook 4 to 5 minutes until softened. Add garlic, oregano, and cumin. Cook 1 minute until fragrant. Press Cancel to stop sautéing.
2. Add beans and water:
   Stir in dry beans, bay leaf, and 5 cups water. Scrape bottom of pot to release sofrito bits (prevents “burn” warning).
3. Pressure cook:
   Lock the lid and set the Instant Pot to Manual or Pressure Cook on High for 35 minutes. Let the pressure release naturally for 20 minutes, then carefully quick release any remaining steam.
   💡What to look for: The beans should be tender but not mushy. If they are still too firm, cook on High for another 5 to 10 minutes.
4. Season and finish:
   Stir in sugar, red wine vinegar, salt, and pepper. Switch back to Sauté mode and simmer 5 to 10 minutes until the liquid thickens slightly. Taste and adjust seasoning as needed.