Black Beans Costa Rican Style
These Costa Rican black beans are flavorful, comforting, and incredibly versatile. Made with fresh herbs, garlic, onions, and spices, they create a rich broth that pairs perfectly with white rice. Simple to make in an Instant Pot, pressure cooker, or regular pot.
Equipment
- Pressure cooker/Instant Pot
- Cutting board and knife
Ingredients
- 2 cups dried black beans
- 7 cups water
- 1 cup diced onion
- 1 cup diced bell peppers
- 1 cup diced celery
- 3-5 garlic cloves
- 3-5 5 bay leaves
- 1 teaspoon black pepper
- ½ teaspoon cumin seeds
- 1 teaspoon dried oregano
- 2 teaspoons salt
Instructions
- Soak beans overnight in plenty of water. The next day, drain and rinse until the water runs clear.
- Add beans to a pot (Instant Pot, pressure cooker, or regular pot) and cover with water. Use hot water if you want to speed up the cooking process.
- Add onion, celery, and bell peppers. Chop them finely if you want to eat them with the beans, or leave them whole to remove later. 🧅
- Add fresh herbs such as cilantro and culantro. The more herbs and spices, the richer the flavor will be.
- Add bay leaves and garlic cloves. Don’t be shy with the garlic—it adds amazing flavor. 🧄
- Season with cumin (seeds or ground), black pepper, oregano, and salt. Adjust or add other spices you like.
- Stir everything well, close with the lid, and cook. → Instant Pot: 15 minutes if soaked, 30 if not. → Pressure cooker: 30–35 minutes if soaked, 45–50 if not. → Regular pot: 1–1h15 if soaked, up to 3 hours if not.
- Once cooked, release steam (if using pressure cooker/Instant Pot), open the lid, remove herbs and bay leaves if desired, taste, and adjust seasoning. 🌿
Video
Notes
- Soaking beans overnight helps reduce cooking time and makes them easier to digest, but it’s not mandatory.
- Add salt at the beginning so the beans absorb flavor while cooking.
- Cooked beans can be stored in the fridge for up to 7 days, or frozen for up to 3 months.
- Reheat by boiling gently with a little extra water if they dry out.