Description
These lightly seasoned instant pot beans are so flavorful, easy to make, and freeze well for later. Use in any recipe that calls for black beans. Never eat canned beans again.
Ingredients
- 2 cups black beans
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1 bay leaf
- 5 and 1/2 cups water (or broth or combo of both)
- salt to taste
Instructions
- Soak your beans. Simply place beans in a large glass bowl or the insert of your Instant Pot and soak overnight, for 8-12 hours. Rinse beans well before cooking.
- Place rinsed bean into Instant Pot. Cover with 5 and 1/2 cups cups of water.
- Add in cumin powder, garlic powder, oregano, and bay leaf. DO NOT add the salt until AFTER cooking.
- Lock lid on Instant Pot and turn the vent valve to “sealing.” Cook on HIGH pressure for 9-11 minutes, depending on if you like a firmer or softer bean. Allow for a 15 minutes slow release then release the pressure fully. Salt to taste after cooking.
- Black beans can be kept in air-tight container in fridge for 2 days or frozen in pint-size canning jars for up to 3 months.
Notes
THESE are the pint-sized mason jars that I use to freeze my beans for later. They are about the same size as a regular can of beans.
To double this recipe, simply double the ingredients. Cook times stays the same.
2 cups dried beans = about 6 cups cooked beans and 1 (15-ounce) can = 1 1/2 cups cooked beans. Good to know if you are using a recipe that calls for a can of black beans.
While I highly recommend soaking your beans, if you decide to use unsoaked beans, cover beans with 6 and 1/2 cups of water and increase cook time to 25-30 minutes, depending if you like a firmer or softer bean.