Hubby's Best Black Beans (Instant Pot)
These beans aren't your basic black beans; these are packed with loads of bold flavor, tender vegetables, and go with just about everything... worth the wait in the Instant Pot!
Hold the phone, guys. If you think you've tried homemade beans and they just can't match up to canned - whether it be the flavor, consistency, or what-have-you - think again. My husband has truly outdone himself when coming up with this recipe, and he gets all the credit! Kudos, my love.
I say that strictly because we've made beans before... but I can tell you honestly, of all the beans we've made, none of them were like these. The beans we've made in the past fell short. They were either were too runny, not cooked enough, or lacking in flavor. Yuck. What's the point, right? May as well just buy the canned ones, season those and call it a day.
WAIT! Before you give up on making homemade beans, do me a solid and just try these - I promise, they will blow any canned beans you could possibly buy straight out the water. Yeah, for real. They're THAT good. Meant to be cooked in the Instant Pot, the pressure seals the flavor straight into every single bean, making every bite a savory explosion in your mouth!
These beans are:
easy to make
packed with flavor
perfect for meal prep
better than canned (no, really!)
Now, let's make Ryan's Best Black Beans!
**Before you start**: The total time of this recipe looks like a lot (2 hours), but about 30 minutes of that is actual work. The remaining 1.5 hours is waiting for the IP to pressurize, the 45 minute cook time, then about 30 minutes of natural venting. Don't get turned off by the amount of time it calls for; it's totally worth the wait, I promise!
Step 1. Starting with the beans, you can use other types like pinto or kidney, but the seasonings in this recipe work best with black beans. Their flavor is reminiscent of traditional Cuban black beans, but that's unintentional (and incredibly delicious). You can either buy a 16 ounce bag of dry black beans or, if you buy in bulk, you'll want to measure out a rounded 2 cups of dry black beans for this recipe. One of the beautiful things about the Instant Pot is that there's no soaking the dry beans - just throw everything in and cook!
Step 2. Heat 2 cups water (it doesn't need to be boiling, just hot enough to dissolve the boullion), then add boullion and tomato paste, stirring until fully incorporated. Add salt, paprika, cumin, cayenne, garlic powder and onion powder. Stir well. Turn off heat and set aside.
Step 3. Chop onions, pepper and jalapeño, and mince garlic. *TIP: For a spicier batch of beans, keep the seeds of the jalapeño in tact. For less spice, remove the seeds, or just use some of them.* Set your Instant Pot to sauté, add vegetable oil, and cook the onions, pepper and jalapeño for 2 minutes. Add the garlic, cook for another minute, then turn the sauté function off. Add the tomato liquid to the Instant Pot, along with the dry beans, red wine vinegar and bay leaves. Stir well, close and lock the lid, and cook on High pressure for 45 minutes. Allow to natural vent.
These bold, beautiful black beans blow any canned beans straight out of the water. Pair them with my Instant Pot Cilantro Lime Rice, throw them on some chips for nachos, or toss them in a food processor with some vegan cream cheese for a game-ready black bean dip. No matter how you serve them, my hubby's beans will be your new BFF on meal prep day!
Recipe for Hubby's Best Black Beans
Time: 2 hours (30 mins prep, 1.5 hrs in the Instant Pot)
2 cups dry black beans or a 16 oz bag of black beans
4 3/4 cups water, divided
3 cubes boullion 2 chicken, 1 vegetable
2 Tbsp vegetable oil
1 1/2 white onion, roughly chopped*
1 red onion, chopped in large chunks
1 bell pepper
8-10 cloves garlic
1 jalapeño, deseeded*
1/2 can tomato paste 3 oz
1 Tbsp salt
1 Tbsp paprika
1 Tbsp cumin
1 tsp cayenne
1 tsp garlic powder
1/4 cup red wine vinegar
2 bay leaves
Add vegetable oil to the Instant Pot and turn to sauté. Once ready, add onions and pepper and cook for 2 minutes. Add garlic (and jalapeño, if you want less heat) and sauté for one more minute. Turn sauté function off.
In a small saucepan over medium heat, add 2 cups water, boullion, tomato paste, salt, paprika, cumin, cayenne, garlic powder and onion powder. Stir well, breaking up boullion cubes until mixture is fully incorporated. Remove from heat and add the mixture to Instant Pot.
Add remaining 2 3/4 cups water, black beans, red wine vinegar and bay leaves to Instant Pot, and stir well. Close and lock the lid, seal the vent, and cook on high pressure for 45 minutes. Allow to natural vent until the red button drops, approximately 30 minutes.
Carefully open the lid and be prepared for your whole house to smell amazing! Serve over rice and enjoy hot. Store in an airtight container in the fridge for up to one week, or freeze portions for easy meal planning.
When chopping the onions and pepper, be sure to chop in larger pieces - they will cook down, and you don't want them turning into a mush.
Don't be afraid to go a little heavy on the onions and garlic. It'll just add more flavor!
For spicier beans, don't remove the seeds from the jalapeño, or just add a few in when sautéing the onions and pepper.
Did you make this recipe? Tag @earthlyedible so I can see it!
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