Black Beans
Ingredients
The beans
-
1
lb
dry black beans
-
3
cups
water
-
3
cups
low-sodium chicken broth
The vegetables
-
1 ½
cups
chopped yellow onion
-
1
medium
red bell pepper, chopped
-
1
medium
jalapeno pepper, seeded and minced (optional)
-
2
Tbsp
minced garlic (6 cloves)
The spices
-
1 ½
tsp
ground cumin
-
1
tsp
Mexican oregano
-
to taste
salt
-
to taste
freshly ground black pepper
For serving (optional)
-
to taste
queso fresco
-
to taste
cilantro
-
to taste
fresh lime
-
as needed
Tbsp
olive oil for serving
Instructions
- For the slow cooker, heat olive oil in a large skillet over medium-high heat.
- Add onion, bell pepper, and jalapeno; sauté for 2 minutes, then add garlic and sauté for 1 more minute.
- Transfer the mixture to a slow cooker and add chicken broth, water, black beans, oregano, cumin, and season with salt and pepper.
- Cover and cook on high for 4 to 4 ½ hours until beans are soft.
- For the Instant Pot, select 'sauté' mode and heat olive oil.
- Add onion, bell pepper, and jalapeno; sauté for 2 minutes, then add garlic and sauté for 1 more minute.
- Press 'cancel', then add chicken broth, water, black beans, oregano, and cumin; season with salt and pepper.
- Seal the lid and set the valve to 'sealing'. Select 'manual mode' for 36 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Serve the beans, optionally draining excess liquid, and top with queso fresco, cilantro, and lime juice if desired.
Nutrition Facts (estimated)
Servings
9
Calories
204
Total fat
4g
Total carbohydrates
37g
Total protein
13g
Sodium
30mg
Cholesterol
0mg
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