
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.
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
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Add all ingredients except the lime to the instant pot and stir.
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Put the lid on the instant pot and seal the vent.Â
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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.Â
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Add salt to taste then squeeze the juice of the lime into the beans and give them a quick stir.
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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.Â
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
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