Friday, September 15, 2017

Easy Instant Pot Black Beans

This recipe makes for "slightly soupy" black beans that are great for making rice bowls.  We also used a slotted spoon and made some wonderful bean burritos last night.

Servings: 8

Ingredients:
3 tablespoons oil
1 medium onion, finely chopped
2 jalapeño
1 bouquet of fresh herbs (optional)
1 pound dried black beans (you could also use pinto beans) rinsed
Garlic (chopped 6 cloves or more to taste)
Kosher salt

Directions:
• Sort through the beans to remove any rocks.  Rinse beans.
• Turn the Instant Pot on saute. Add oil and onion and sauté until translucent.  
• Turn off IP.  Add herbs and beans to pot.  You can cut the Jalapeño in half and just lay it on top.  Add 4-6 cups of water. (I use 6 cups of water to have bean juice for bean bowls.  However, if you only want beans as a side dish or for a burrito, then use 4 cups of water).  
• Lock the IP lid on & make sure the steam valve is closed. Pressure cook the beans on high for 26 minutes. Let the beans natural release for 20 minutes, then manual release and remove the lid.  Be VERY careful of hot water accumulated on the lid when you remove it so you don't burn yourself... lesson learned ; ) 
• Chop the cooked jalapeño and add it back to the beans.
• Turn on sauté function on high for 15 minutes. Discard herbs and season with salt to taste.  

1 cup of cooked black beans = 227 calories, 15 grams protein, 15 grams fiber.

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