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
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
Share your thoughts on this Mexican Black Beans Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance the flavors!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments