Love this series? We did a similar series (cook once, enjoy all week!) using these homemade pinto beans in these bean and cheese burritos, pinto bean tacos, and bean tostadas. With the seasoned beans prepared, the remaining prep during the week on those other three recipes listed above is so much quicker! Additionally, as the beans sit, they only get more flavorful! So those recipes will have so much more flavor than using a can of beans!
They freeze well, too, so you can save these beans for later, as well. So if you prepare the beans at the beginning of the week, your family can enjoy them as a side dish that first day and then the rest can be stored and used in those three recipes throughout the week. One batch of Black Beans makes about the equivalent of three 15-ounce cans of black beans and each of the recipes above uses about 1 can (or slightly less). These recipes feature these from-scratch black beans: I’ll share some shortcuts for making Black Beans and I’ll share some of the recipes we’ve used these beans in as a part of my “cook once & enjoy meals all week long” series. Not only are they economical (the cost of dried beans versus canned can be staggering!) they’re also incredibly simple to make. While canned beans are convenient, nothing compares to the flavors and textures you’ll get from these from-scratch black beans. I love preparing the beans as a way of meal prepping at the beginning of the week and then use those beans in meals all week long. It’s my favorite way to cook for my family this new year. This recipe was tested in both a slow cooker and Instant Pot®.Īfter sharing these Pinto Beans (and the subsequent recipes using them), I’m totally hooked on preparing beans in the slow cooker and/or pressure cooker. Prepare Black Beans as a delicious side dish and then re-purpose leftovers in a number of ways outlined below this recipe has so many possibilities. Drain and rinse them and use them as you would canned beans or regular cooked dried beans.No soaking required for these simple homemade Black Beans! These beans are deeply savory with a hit of spice and so much flavor.
Instead of serving these beans on their own, you could also add them to larger recipes. They pair well with any Mexican-inspired recipe, but I especially like them with cilantro lime rice and veggie tacos like these cauliflower ones or these jackfruit ones. Drain them and season them to taste with salt, pepper, and fresh lime juice. The simplest way to serve these Instant Pot black beans is as a side dish. When the float valve drops, remove the lid and season the beans to taste. (The entire cooking process will actually take longer, as the Instant Pot will need to preheat before cooking and depressurize afterwards.)įinally, allow the pressure to release naturally. Cook on high for 25 minutes, or 20 minutes if you prefer firmer beans. Next, cook. Secure the lid on the Instant Pot and select the Pressure Cook function. Then, add the ingredients to the Instant Pot. Pour in the rinsed beans, followed by the onion, garlic, spices, salt, and water. This Instant Pot black beans recipe is super simple to make! Here’s how it goes:įirst, rinse and sort the beans. Any time you’re cooking dry beans, it’s important to rinse them well and pick through them to discard any stones or debris. If I’m planning to eat the beans on their own, I also like to dress them up with a squeeze of fresh lime juice.įind the complete recipe with measurements below. And sea salt – To make all the flavors pop!.Chili powder, cumin, and oregano – They add aromatic flavor and a little heat to the beans and cooking liquid.Onion and garlic – For sharp, savory depth of flavor.(Older beans can be tough and not soften fully when they cook.) If you can, buy them from a local grower or a grocery store with high turnover. Dry black beans – The fresher, the better.To make this recipe, you’ll just need a few basic ingredients: Instant Pot Black Beans Recipe Ingredients You’ll find more specific suggestions in the post below! However, they’re also perfect for using in recipes that call for black beans, such as tacos, enchiladas, soups, etc. These Instant Pot black beans are well-seasoned, so you could serve them as a side dish on their own. They cook up in about 45 minutes, as opposed to almost 90 on the stove.
Plus, it does speed things along, at least in the case of these Instant Pot black beans. It is so handy to be able to start cooking your beans/rice/whatever you’re making and then walk away, not having to worry about adjusting the heat on the stove or having a pot boil over. After I made them…and then rice…and then soup (recipes coming soon!), I went from being an Instant Pot skeptic to a total convert. These Instant Pot black beans did something that I didn’t think was possible – they changed my mind about the Instant Pot.