Name: Mexican Black Beans Recipe
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
Yield: 8
Cuisine: A
Ingredients: 2½ cups no need to soak before using dried black beans; 1 medium chopped finely onion; 4 cloves chopped finely garlic; 1 or 1 tsp chili flakes, optional fresh chili; 1 tbsp ground cumin; 1 tsp ground coriander; 1 large bay leaf; 1 tsp optional dried mint; 3 cups or stock flavourful broth; 1 juice only lime; 1 tsp plus more to taste salt

How To Make Mexican Black Beans

With no soaking needed, this vegan black beans serves a filling meal made with dried black beans, spices, and broth that's cooked in the instant pot.

Prep: 7 mins

Cook: 25 mins

Total: 32 mins

Serves:

Ingredients

2½ cups dried black beans, no need to soak before using
1 medium onion, chopped finely
4 cloves garlic, chopped finely
1 fresh chili, or 1 tsp chili flakes, optional
1 tbsp ground cumin
1 tsp ground coriander
1 large bay leaf
1 tsp dried mint, optional
3 cups flavourful broth, or stock
1 lime, juice only
1 tsp salt, plus more to taste

Instructions

Add all ingredients except the lime to the instant pot and stir.
Put the lid on the instant pot and seal the vent.
Cook on High pressure "Manual" (or "Pressure Cook" in newer models), for 25 minutes for tender, soft beans, and leave the pressure to release naturally before opening the lid.
Add salt to taste then squeeze the juice of the lime into the beans and give them a quick stir.
Serve and enjoy.

Recipe Notes

For soft and slightly mushy black beans, set timer to 30 minutes.
The beans continue to cook when pressure is released naturally so if you choose to vent manually your beans will become much firmer.

Nutrition

Sugar: 3g
:
Calcium: 94mg
Calories: 227kcal
Carbohydrates: 43g
Fat: 1g
Fiber: 10g
Iron: 4mg
Potassium: 969mg
Protein: 14g
Saturated Fat: 1g
Sodium: 649mg
Vitamin A: 273IU
Vitamin C: 12mg

Nutrition Disclaimer

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