Black Beans Recipe (Instant Pot or Slow Cooker)
This Black Beans Recipe is a flavorful and nutritious dish that’s easy to make in your Instant Pot or slow cooker!
Equipment
- Instant Pot
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Wooden Spoon
- Serving spoon
Ingredients
For the Dish:
- 1 cup finely diced yellow onion (1 onion)
- 1 cup finely diced red pepper (1 red pepper)
- 4 to 6 cloves minced garlic (2 tablespoons)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 pound dried black beans
- 3 cups water
- 3 cups chicken stock or vegetable stock (I recommend Swanson)
- 2 heaping tablespoons chipotle peppers in adobo sauce (measure the peppers and surrounding sauce)
- 1 bay leaf
- 1/3 cup chopped cilantro (optional)
- Fresh lime juice (optional)
Instructions
Cooking Steps:
- Start by finely dicing your yellow onion and red pepper. Mince the garlic cloves and set everything aside.
- In your Instant Pot, select the ‘Sauté’ mode. Add the olive oil and let it heat up. Toss in the diced yellow onion and red pepper, sautéing for about 5 minutes until they are soft and fragrant. Add the minced garlic and continue to sauté for an additional minute.
- Sprinkle in the paprika, garlic powder, ground cumin, dried oregano, salt, and pepper. Stir well to coat the vegetables with the spices and let them cook together for another minute.
- Add the rinsed black beans to the pot, followed by the water, chicken or vegetable stock, chipotle peppers in adobo sauce, and bay leaf. Stir everything together.
- For the Instant Pot, seal the lid and set it to cook on high pressure for 30 minutes. For slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, remove the bay leaf and stir in the chopped cilantro if using. Adjust seasoning with salt and pepper, and add a splash of fresh lime juice.
Notes
- Leftover black beans can be stored in an airtight container in the refrigerator for up to 5 days.
- They also freeze well for up to 3 months; cool completely before freezing.
- Reheat on the stovetop or microwave, adding a splash of water or broth to loosen.