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Instant Pot Mexican Black Beans
Instant Pot Mexican Black Beans recipe made with dried beans is full of flavor, healthy and ridiculously easy to make.
dry black beans recipe
dry black beans
chopped yellow onion
chopped, fresh cilantro
Place the black beans in a colander/strainer. Pick through and discard any damaged beans, pebbles or debris. Rinse them well under running water and allow to drain.
Place the beans in the liner of an Instant Pot. Pour in the chicken stock and water, then add the onions, garlic, bay leaves and cilantro.
Secure the lid, make sure the knob is in the "Sealing" position. Press the "Pressure Cook or Manual Button" and adjust the time to 30 minutes on High Pressure.
When the pot beeps, allow the pressure to release naturally for 35 minutes...do not touch anything. Manually release any remaining pressure.
Remove the bay leaves and stir in the sea salt. Serve warm topped with crumbled queso or diced onion and chopped, fresh cilantro.
To make on the stove - place all of the ingredients in a Dutch oven or other heavy pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 hours, until the beans are tender.
Leftovers - cool completely and store in an airtight container in the refrigerator for up to 5 days.
Beans can also be frozen in small containers.
1 pound of dry beans equals 2 cups of dry beans and 6 cups of cooked beans.
If not using chicken stock, add 2 tablespoons of olive oil to the water before cooking.
For added flavor feel free to add any or all of the suggestions below before cooking:
a teaspoon of cumin
a teaspoon of chili powder
a diced jalapeno or serrano pepper
the juice from one lime -
squeezed over the beans before serving
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