A perfect pot of Black Beans (Instant Pot)
A rainy evening is the perfect opportunity for a perfect pot of Beans. And, today’s bean of choice is my black beans. It is really such a wonderful idea to have a batch handy. The possibilities with these along the week is quite endless. And anyone who tries them absolutely agrees that they are indeed a perfect pot of black beans. Of course, as suggested by the times, the perfect beans are what you have lying around in your pantry. And, honestly this framework of a recipe will work for almost all beans of your choice. And, this is how the last day of her last school break is ending. I love to share with you anytime I get a basic done right. Especially in the Instant Pot.
Here are the perfect chickpeas and perfect brown rice for more ideas.
My Perfect Black Beans Story
In fact, the girl is now handling the car just fine. She took us for a short spin before we headed out to the city. She is bubbly and excited these days. Awaiting the close out of a good year, and new and fresh pastures. And I sit and wonder about how empty the house will be without her. As with every rite of passage I know I will get used to it and good things will happen. In fact, this year I am already counting my blessings. At least until COVID struck India, but hopefully this too will pass.
Some tips and tricks on these perfect black beans
And now onto the beans. A few easy tips and then onto the framework. I am trying to avoid calling this a recipe.
- If time permits soak the beans, you will get a more even and soft creation.
- If you are planning to make a batch for multiple uses, keep the seasons somewhat simple like I have done. The reason for this is to ensure flavor but allow enough room to build on the base.
- If you want to make a double batch and freese some this will work very well.
- Good uses for these beans is to serve along side rice, enjoy in tacos, and or quesadillas.
How to Enjoy and Use these Black Beans
Today I served them over rice with lots of lime and cilantro. I topped them with a fried egg and called it a cinco de mayo meal. If you make some extra, consider using some to make my tested and tried black bean hummus.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A perfect pot of black beans, well seasonsed , soft and creamy.
Ingredients
- 3 tablespoons oil
- 1 small red onion, diced
- 2 cloved garlic minced
- 1 and 1/2 cups of dried black beans (preferably soaked for a few hours) (see note)
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon powdered chipotle or cayenne
- 1/2 teaspoon dried basil
- 3 cups water
Instructions
- Turn the instant pot on to saute mode. Add the onions and the garlic and stir well and saute for about 4 minutes.
- Add in the drained black beans, salt, oregano, chipotle, dried basil and water.
- Turn off the saute mode. Cover and set to 6 minutes of cooking time. Serve over rice or store and use in your favorite meal.
Notes
If you do not have time to soak the beans you can actually increase the cooking time by 4 minutes.
Coconut and Ginger Simmered Black Beans - Spice Chronicles
[…] lovely and simple recipe is cozy, easy and comforting. Perfectly cooked black beans simmer lightly in a few very simple spices, getting us perfectly flavorful and soothing Coconut and […]