Step 1

Put the onions and cubanelle peppers in the food processor and pulse til coarsely chopped. Then, with the motor running, add the remaining ingredients through the feed tube and process until smooth. Taste and add salt to taste. This is good in the fridge for up to three days and freezes well.

Step 2

Heat the oil in the pot of your pressure cooker and fry the sofrito for a couple of minutes. Stir in the rice and then the water with a pinch of salt and cook according to your method.

Step 3

For the Instant Pot, hit the rice button, walk away and let it NPR for 10 minutes.

Step 4

You can also cook in your rice cooker according to directions or using your own method for stove top rice.

Step 5

Heat the pressure cooker (on the Instant Pot, hit sauté) until it’s nice and hot, add the oil and sauté the onion for a couple of minutes. Add in the garlic and carrot, cook for another minute and then throw in the cumin and oregano and stir around for another 30 seconds before adding in the chicken stock. Give the pot a good stir to make sure you scrape up all the good stuff on the bottom of the pan. Now throw in the black beans, the oregano, bay leaves, chipotle and the ham steak.

Step 6

Cook on manual for 40 minutes to make sure the beans are nice and soft. Let the pressure come down naturally or for at least 15 minutes before releasing remaining steam, open it up, stir in the cider vinegar and give it a good stir.

Step 7

Add a dollop of sofrito, chopped fresh cilantro, a squeeze of lime and put another wedge on the side of the plate and drizzle some sour cream over the top if you like.