black bean recipes

These simple and tasty instant pot black beans, flavored with bacon, onion, garlic, poblano and lots of spices, have smoky yet mild taste that pair well with lots of dishes.

Instant Pot Black Beans

dry black beans

Kosher salt

cumin

chili powder

coriander

smoked paprika

black pepper (to taste)

bacon (chopped)

½ medium white onion (diced)

½ medium poblano pepper

garlic (minced)

chicken broth

Tabasco

Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.

Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.

Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.

Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.

For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.

Wondering how to cook black beans in the Instant Pot? This easy no soak method will save you time and money. An easy Mexican Black Beans Instant Pot Recipe that's super flavorful and made in the pressure cooker in just 45 minutes!

The Ultimate Mexican Instant Pot Black Beans

grape seed oil

onion

garlic cloves,

cilantro

red pepper, diced

ancho chili powder

salt

water

salsa verde

juice of 1 lime

Add in grape seed oil and onions to the pot. Saute for 2-3 minutes, until onions are translucent.

Next add in garlic. Saute and stir for 30 seconds, until garlic is fragrant.

Immediately add fresh cilantro and red pepper, saute for 2 minutes.

Add in dried black beans, cumin, ancho chili powder, smoked paprika and salt. Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.

Cancel the Saute mode and set to Pressure Cooker mode.

Cover and cook on HIGH pressure for 40 minutes.

Do a natural release. Add lime juice to the beans and stir. (Add more salt if needed.)

I could dig right into this with that big 'ol wooden spoon! It looks so tasty, and how great that they're so easy to make with the IP!

WOW! This is great for a family dinner at our house.

I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!

Everything is easier with Instant Pot! Need to make these immediately!

I love this method! Thank you for sharing! Can't wait to give it a try!

Tried this recipe for the TACO party night that I hosted and it was a hit! Everyone loved it and my husband enjoyed it through the left overs. Thank you so much for the easy and quick recipe!

Love the ingredients. Can’t wait to try. Question, instructions at the top say 40 minutes, but the second set at the bottom says 45 minutes. Which is it? Also, how long do I let them do the natural release? Thank you so much!!

No soaking overnight like with other dried beans? No wonder my (lame) attempts in past always looked washed-out, color-wise.

Well this explains a lot! The only time I eat black beans is at Chipotle and couldn’t figure out what was up with the canned variety when I tried to include them in things at home. Looking forward to the rest of the recipes because I gave up trying to make Spanish rice at home a long time ago. If she has a good enchilada sauce up her sleeve, can you please get her to part with that as well?

This was great! 
- I prefer to pre-soak my beans (24 hours in a couple changes of warm water with baking soda added) for improved digestibility, and so my pressure cook time (with natural release) was 10 minutes. 
- I didn't have Smoked Paprika so used plain Paprika but use Applewood Smoked Salt in place of the plain. 
- I also didn't have Ancho Chili Powder so used 3/4 tsp Chili powder and 1/4 tsp Chipotle Chili Powder. 
- I like Bay Leaves in everything so added two
- I also added 1 TBSP of Oregano since I believe Oregano belongs in all things Mexican. 
So while it sounds like a lot of edits, I promise it really wasn't! lol We had this with some brisket for deluxe nachos and breakfast chilaquiles!

Learn how to cook black beans from scratch! Creamy and flavorful, they&#x27;re a delicious side dish or component in black bean recipes like tacos and enchiladas.

How to Cook Black Beans

black beans

water (more as needed)

olive oil

sea salt

black pepper

(3-inch) piece of kombu (rinsed, optional (see note))

garlic

Chili powder

Mexican oregano

Lime juice and zest

Place the beans in a large colander and sort through them to remove and discard any stones or debris.

Rinse the beans and transfer them to a large pot or Dutch oven. Add the water, cumin, olive oil, salt, and pepper and bring to a boil. Reduce the heat, add the kombu, if using, and simmer, uncovered, until the beans are tender. I like to check mine starting at 1 hour, and every 15 minutes after that. Depending on your freshness of your beans, it could take up to 2½ hours. Add more liquid to the pot, as needed, to keep your beans submerged.

Remove the kombu and add the garlic during the last few minutes of cooking.

Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid (I like how it gets nice and thick). Just before serving, stir in lime juice, zest, and cilantro, if desired.

How to make the best Sweet Potato, Black Bean, and Spinach recipe from Delish.com

Sweet Potato, Black Bean and Spinach Quesadilla

potatoes

garlic,

cinnamon

cayenne

black beans,

spinach, thick stems discarded, leaves roughly chopped

tortillas

Monterey Jack cheese

Lime wedges,

Salsa,

Quick, crunchy, and a true crowd-pleaser.

Crispy Black Bean Tacos

black beans, rinsed and drained

taco seasoning

salsa

lime

Monterey Jack cheese, grated

flour tortillas

Olive oil,

salt and black pepper,

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Top 5 black bean recipes recipes from across the web

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Instant Pot Black Beans

The Ultimate Mexican Instant Pot Bl...

How to Cook Black Beans

Sweet Potato, Black Bean and Spinac...

Crispy Black Bean Tacos

Top 5 black bean recipes recipes from across the web

The most viewed black bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Black Beans

The Ultimate Mexican Instant Pot Bl...

How to Cook Black Beans

Sweet Potato, Black Bean and Spinac...

Crispy Black Bean Tacos

The most viewed black bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine