Instant Pot Black Beans
Man you gotta love the instant pot! Cooking dried beans takes FOREVER but these in the instant pot took 30 minutes - top that! Ok, there was an hour of soaking time beforehand but how hard is it to dump some beans in a bowl of water while you go about your daily business? Now I don’t eat a lot of legumes but sometimes it’s just nice to switch up the protein sources from animal to vegetable. Beans are cost-efficient and incredibly rich in nutrients like fiber, protein, iron, calcium and magnesium just to name a few. Plus, I love another version of a taco salad!
Instant Pot Black Beans
Ingredients:
2 cups dry black beans
2 celery ribs
1 small yellow onion
3-4 cloves garlic
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon salt
fresh ground pepper to taste
Instructions:
1. Rinse black beans, drain and pour into a bowl. Cover with water and let soak for about 1 hour.
2. Chop celery, yellow onion & garlic.
3. Set instant pot to saute mode. Add olive oil, yellow onion, celery, garlic, and all seasonings. Cook until lightly browned.
4. Rinse and drain black beans thoroughly, then add to pot along with vegetable broth. Place lid on the instant pot, turn the lid to the locked position, then set to seal (it should beep when it's properly locked). Place in manual mode for 30 minutes.
Now I prefer to drain the beans before I eat them but it can also be served more like a soup. Depending on the time of day, you might add a clean margarita on the side...you know I would! Garnish with red onion, cilantro and a dollop of plain Greek yogurt for some serious deliciousness. It should keep in the refrigerator up to a week or store in a glass jar in the freezer for later.
