Zesty, Cuban-inspired black beans in just four easy steps. Cooking has never been so relaxing!
Are you craving a big bowl of black beans with a bit of a kick? This vegan dish is rich with both flavor and nutrients. Seasoned with garlic, onion, chili powder, smoked paprika, cumin, and oregano, all you have to do is sort the beans, add the herbs and spices, then let the Instant Pot do the rest.
While I like to make this as a topping for Avocado Tacos, you can also serve it with a plate of Cilantro Lime Chicken and Rice. With a plethora of Latin dishes to choose from, the serving possibilities are nearly endless. Plus, it’s got just the right amount of spice to tingle your tongue without making you breathe fire.
Are Instant Pot Black Beans Healthy?
Instant Pot black beans are fresher, healthier, and more flavorful than most canned options. In fact, since you’re starting with dried black beans, there are more nutrients too. Beans are full of plant protein and fiber that can support muscle health and digestion, while also offering a variety of vitamins and minerals. With no added sugar or preservatives, this gluten-free and vegan recipe is one of the best you could make to satisfy almost any kind of diet.
The Invention of the Instant Pot
The Instant Pot was invented in 2010 by Robert Wang as a “six-in-one” appliance, capable of pressure cooking, slow cooking, steaming, and more. Since then, it’s reached new heights of popularity because of how easy and dynamic it is to use. Many of our recipes use an Instant Pot, and I highly recommend investing in one if you haven’t already.
How to make ahead and store
Store your beans in a mason jar in the fridge for 1 week or in the freezer for 2 months. Make sure to thaw them in the fridge overnight if you freeze them, and then reheat on the stove at medium, stirring occasionally. I like to add some extra zest and spice to mine when heating up leftovers, but feel free to do what works best for you.
Serving Suggestions
Other than the servings I already mentioned, I also recommend using these beans as a topping for this Breakfast Burrito Bowl for a delicious gluten-free, vegan meal. Some other great options are Spanish Rice with Ground Beef, Instant Pot Stuffed Peppers, or Breakfast Quesadillas.
Ingredients
- 2 cups dried black beans
- 5 3/4 cups water
- 1 small white onion diced
- 3 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 3/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
- 2 tablespoons fresh lime juice
- Freshly chopped cilantro for garnish
Instructions
- Sort through black beans to remove debris, then rinse under cold water.
- Place rinsed beans, water, onion, garlic, kosher salt, chili powder, smoked paprika, bay leaf, cumin, oregano, and black pepper in the Instant Pot.
- Secure the lid on the Instant Pot, set to Pressure Cook on High for 25 minutes. Allow natural pressure release, without disturbing it, for about 30 minutes.
- Drain excess liquid if you wish and remove bay leaf. Adjust seasoning with additional salt, black pepper, and lime juice. Serve warm with cilantro sprinkled on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment