You’ll love these Instant Pot black beans! They taste great alone, over rice, in burritos, or casseroles.
4 cups black beans, soaked (either the slow or fast method)
3 jalapeños, minced
1 onion, minced
5 cloves garlic, crushed
1 Tbs cumin
1 Tbs oregano
Juice of a lemon or lime
4 1/2 cup water
4 tsp of salt
Sort and place beans in a medium-sized bowl. Soak the black beans overnight in cold water (or about six hours) OR, pour 6 cups of boiling water over the beans, cover the bowl with a plate and let sit while you prepare the other ingredients.
Chop the onions, jalapeños, and garlic.
Turn the Instant Pot on [Sauté] and allow it to heat up. Add the olive oil, and once it warms, add the vegetables. Fry until the onions are limp.
Add the seasonings and lemon juice.
Add the beans and 4 1/2 cups of water.
Lock the Instant Pot and set it on the [Beans/Chili] setting.
When the machine finishes the cycle, leave it on [Keep Warm] for 10 minutes. Then cancel the program and open the vent.
Add the salt after the beans have cooked.
- Category: Soup
- Method: Instant Pot
- Cuisine: Cuban
Keywords: Black Bean Soup,Cuban,Instant Pot