Chipotle Black Bean Recipe
Easy to make black beans recipe with stove top, Instant Pot and pressure cooker instructions.
Servings 8
Calories 18kcal
Equipment
- Pressure Cooker
- Instant Pot Accessories
- Instant Pot Replacement Parts
Ingredients
- 1 pound black beans dried
- 1 yellow onion diced
- 1 clove garlic minced
- 2 tablespoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon coriander
- 4 cups vegetable stock or water
- 1 to 1 ½ tablespoon salt do not add salt until the beans are completely cooked
- green onions, cheese, sliced jalapeños for garnish as desired optional garnishes
- 1 tablespoon olive oil
Instructions
- Pour the dried beans into a colander. Carefully pick thru them, removing any rocks, dirt clods or blemished beans.
- Rinse thoroughly under cold water until the water runs clear, set aside.
- Peel and dice the yellow onion, mince the garlic.
- Set your Instant Pot on sauté and allow to heat for one minute.
- Add the olive oil and diced onions, sauté for 3-4 minutes. Add the clove of garlic and sauté for another minute or so, just until the garlic becomes fragrant.
- Add the remaining ingredients except the salt and enough liquid to cover 1 inch above the level of the beans.
- Add the Instant Pot lid and seal. Turning valve to seal. Change to manual setting and set timer for 45 minutes.
- When the timer is done, allow it to natural release (NPR) for 10 minutes. Then open the valve and release pressure.
- Check seasoning - this is the time to add salt. You'll need to add 1 to 1 ½ teaspoons salt to taste.
- Top with sliced jalapeños, salty cojita cheese and sliced green onions.
Notes
If you add salt at the beginning of the cooking process the texture of the beans becomes tough. Do not add salt until the beans are completely cooked and then add salt accordingly.
Sealed well, beans freeze great and will last up to three months in the freezer.
Stove top instructions
- Chop onion and mince the garlic.
- Place a large stock over medium high heat. When hot add olive oil and sauté the onions for just a couple of minutes.
- Add the garlic and sauté for another minute then the spices, beans and liquid - do not add the salt until the beans are completely tender.
- Cover and increase heat to high, bring to a boil. Add the top, loosely covered and boil the beans on low boil until they are tender, about 1 ½ hours. Replace liquid as it evaporates.
- When beans are tender, season with salt.
- Chop the onion and mince garlic.
- Add the garlic, onions, beans, spices, and liquid to the slow cooker.
- Cover, set the crockpot on low and cook until the beans are tender, about six hours. Season with salt when the beans are tender.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Sodium: 478mg | Potassium: 53mg | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 1.1mg