If you have an Instant Pot (and if you don’t, they are so worth investing in!), making black beans is effortless and requires absolutely no planning ahead. In about an hour, you will have perfect black beans for burritos, tacos, refried beans, bean soup ETC.
I start with 2 cups of dried beans yielding at least twice as much when cooked so freeze them if you have left overs and you would like to have them on hand for later.
These spices are perfect for any Mexican style dishes. If you are using your beans for something else, change the spices accordingly or leave the spices out.
Instant Pot Black Beans
Ingredients
2 cups black beans, washed, rinsed and strained
3 cups filtered water
1 large brown onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 tbs ground cumin
2 tsp smoked paprika
1 tsp oregano
2 dried bay leaves
1 fresh red chilli, stem removed and finely chopped (optional)
1 - 1/2 tsp Himalayan pink salt
1 tbs fresh lime juice
Method
Take out your instant pot. Place 2 cups of dried black beans in the inner pot and fill with water. Rub the beans and rinse. Repeat two to three times. Drain the beans completely. Add 3 cups of fresh, filtered water. Peel and chop the onion, garlic and chilli if using and add to the pot. Add in the cumin, smoked paprika, oregano and bay leaves.
Close the lid and make sure the pressure valve is closed. Turn on the instant pot and choose the pressure cook option, set the timer for 28 minute and turn off the keep warm function.
Let the instant pot do its thing and when it has finished cooking, allow the pressure to release naturally for at least 20-30 minutes.
Turn the pressure value to release and open the lid carefully. Add in the salt and lime juice. Taste. Adjust if necessary.
Enjoy your beans!
