INSTANT BLACK BEANS RECIPES

INSTANT POT® BLACK BEANS RECIPE | ALLRECIPES

Instant Pot® Black Beans Recipe | Allrecipes image

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Provided by LauraF

Categories Bean and Pea Side Dishes

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 3 1/2 cups

Number Of Ingredients 1

Ingredients

1 ¼ cups dry black beans

Steps:

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 118.1 calories, CarbohydrateContent 21.6 g, FatContent 0.5 g, FiberContent 5.3 g, ProteinContent 7.5 g, SaturatedFatContent 0.1 g, SodiumContent 1.7 mg, SugarContent 0.7 g

INSTANT POT BLACK BEANS RECIPE: HOW TO MAKE IT

Instant Pot Black Beans Recipe: How to Make It image

Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 20 servings.

Number Of Ingredients 7

Ingredients

2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
12 cups water, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Nutrition Facts : Calories 203 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 29g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 10g protein.

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