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Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.
Place the black beans in the bowl of the instant pot, add the onions, garlic, cumin, jalapeno (if using), bay leaves, salt, pepper and finish with the liquids.
Manually set the Instant Pot to HIGH pressure for 35 minutes, close the vent to SEAL. Once done, let the pressure cooker steam vent naturally for about 25 minutes.
Taste the beans, adding as much lime juice, salt and pepper as you like.
Beans will soak up the remaining liquids as they cool. Remove bay leaves before serving.
Makes about 5 cups. Serves 8 – 10, 1/2 cup per serving.
Leftovers can be stored in a covered container in the refrigerator for up to 4 – 5 days. To keep longer, store in freezer safe containers or baggies for up to 2 – 3 months.