Frijoles Negros (Cuban Black Beans)

Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.

Pour the rinsed beans into a large pot, and cover them with 4 cups of water.

Bring the beans to a boil, boil them for 2 minutes, and then turn them off.

Allow the beans to soak for 1 hour.

Once the beans have soaked for an hour (don't drain them), turn the stove back on to a medium heat.

Add the sofrito, diced ham, ham hocks, cumin, oregano, Sazon, chicken bouillon, and bay leaves into the beans.

Pour in the chicken stock, and stir the mixture together to combine.

Bring the beans to a boil, then lower the heat to medium-low.

Cover the pot and cook the beans for 2 hours, until they're tender.

When the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.

Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.

Soak the beans overnight in the fridge in 4 cups of water, or pre-cook them using the quick soak method.

Drain the beans and pour them into the slow cooker insert.

Add the sofrito, diced ham, ham hocks, cumin, oregano, Sazon, bouillon and bay leaves into the beans.

Pour in the chicken stock, and stir the mixture together to combine.

Cook the beans on low for 8 hours, until tender.

When the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.

Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.

Soak the beans overnight in the fridge in 4 cups of water, or pre-cook them using the quick soak method.

Heat your Instant Pot on the saute setting. Once it's hot, add olive oil, sofrito and diced ham, and cook for 2-3 minutes, stirring constantly.

Pour the soaked beans into the Instant Pot (don't drain). Add the ham hocks, cumin, oregano, Sazon, bouillon and bay leaves into the pot.

Add water and stir to combine. Seal the Instant Pot, press the beans/chili setting and set the time for 45 minutes.

Release the pressure naturally. Once the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.