Ingredients: |
Ingredients: 1 cup dry black beans
2 teaspoons olive oil
1/2 cup sweet or red onion, diced 1/2 large onion
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dry oregano
1/4 cup chopped fresh cilantro
2 cups water or vegetable broth
lime wedges for serving
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Directions: |
Directions:Rinse the dry black beans. Remove any debris or broken beans.
Press the "saute" mode on your Instant Pot. Set to normal heat. Add the olive oil and saute the onion until translucent, about 6-8 minutes. Add the minced garlic and saute a minute more.
Stir in the seasonings: cumin, chili powder, salt, oregano, cilantro. Add the liquid and dry black beans.
Seal the lid into place and turn the pressure valve to sealing. Cook on high pressure for 30 minutes, then allow a natural pressure release. It will take ~15 minutes to bring to pressure and 20-25 minutes for the natural pressure release. Once done, check the beans for tenderness.
Mash the beans with a potato masher or fork to desired consistency; I like to leave about half of the beans intact. You can move the beans to a large bowl for this step if you’re worried about scratching the Instant Pot.
Top with additional cilantro and fresh lime juice and serve as a hot bean dip, taco stuffer, or with rice |
Personal
Notes: |
Personal
Notes: I love black beans and finally found a delicious recipe! I serve these on tacos, tostadas, over rice, with avocado and lime, over roasted veggies and avocado, they are too good!
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This recipe for Instant Pot Refried Black Beans is from