Easy Instant Pot Black Tepary Beans
Ingredients
The beans and broth
-
1
pound
black tepary beans, dried
-
4
cups
vegetable broth
-
2
cups
water
The vegetables and seasonings
-
1
jalapeno, finely diced
-
3
cloves
garlic, minced
-
1
tablespoon
dried epazote (or Mexican oregano)
-
1
large
onion, diced
-
1
4-ounce can
tomato paste
-
½
lemon
juiced
Toppings (optional)
-
1
medium
avocado, sliced
-
½
cup
chopped fresh cilantro
-
3
stalks
green onions, sliced
Instructions
- Soak the black tepary beans in water overnight or quick soak for 1 hour in boiling water, then drain.
- Place the soaked beans in the Instant Pot with broth, 2 cups of fresh water, jalapeno, garlic, epazote (or Mexican oregano), onion, and tomato paste.
- Seal the Instant Pot lid and set to high pressure for 1 hour.
- After cooking, use quick release to release the pressure.
- Stir in the lemon juice and transfer the beans to a serving dish.
- Top with avocado, cilantro, and green onions if desired, and serve with corn tortillas.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
21g
Sodium
600mg
Cholesterol
0mg
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