They’re close to Frijoles Refritos, meaning “well-cooked beans” (as opposed to “twice-cooked beans,” which is what I thought it meant for years.) But I’m not frying anything in lard or vegetable oil, instead cooking the beans with some onion, garlic, jalapeno and cilantro for great flavor. These versatile black beans are a staple in our house all year long. I always teach them in April so that my students have some fun, healthful recipes to use for Cinco de Mayo (May 5th.) You know I am a sucker for themed family dinners on “holidays.” That and I just don’t enjoy taking the kids to crowded, greasy Mexican restaurants on one of the busiest and most inebriated nights of the year for something I can easily make at home. It is no surprise to me that my Mexican-themed cooking classes are my most popular of the year. It is always a crowd pleaser, easy to prepare and I can very often employ a topping bar of sorts. kids and adults or carnivores and vegans, I steer most often towards Mexican food. You can even turn them into a quick Instant Pot Black Bean Soup by adding more broth or water.When I am coming up with a menu for entertaining mixed company, e.g. I use them in my Chicken Enchiladas or serve them alongside Korean Tacos, Chilaquiles, Baked Chicken Taquitos, or Tamales. Sometimes I use an immersion blender to turn them into “refried” black beans. I serve these black beans as a side dish for just about any Mexican meal. What do you serve the Mexican beans with? Server garnished with lime wedges, cilantro, and cheese or other toppings as desired.When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.When the cooking time is done, let the pressure release natrually for 10 minutes or so.Seal the pot and cook set to manual pressure for 35 minutes.Add the spices, and then the black beans and water.Saute the onions, peppers, and garlic in the Instant Pot using the saute function.It’s so easy AND quick, even when you start with dried beans. How do you make these Instant Pot black beans? You only need a handful of ingredients and some basic spices to make these delicious Instant Pot Mexican black beans. Instant Pot Mexican black beans are just really healthy and I love that they can be made quickly. Plus, let’s be honest, I can’t remember where I put my keys, so I’m sure as heck not going to remember to soak my beans overnight. They are also much lower in sodium than the canned versions and you can control how much salt you add. I love using dried beans because I think they taste better and have better texture. In the Instant Pot, you can make this recipe starting with dried beans in about 45 to 50 minutes, start to finish. The ability to cook dried beans quickly without soaking them is one of the main reasons I bought an electric pressure cooker. Or add them to burritos, burrito bowls, or enchiladas. You can serve them as whole beans as a side dish or turn them into refried black beans. Living in California, we eat a lot of Mexican food and Instant Pot Black Beans rival the beans at the best Mexican restaurants. You can make them with much less sodium than the canned version, and leave out any thickeners, stabilizers, preservatives, or hydrogenated oils. Secondly, when you make black beans at home, you can control exactly what ingredients go into them. I love making these Mexican black beans in my pressure cooker because the recipe is quick and easy, and they taste way better than what you can buy in a can. As an Amazon Associate, I earn from qualifying purchases. And these black beans make a perfect side dish for tacos, burritos, enchiladas, or any other Mexican fare. Instant Pot Mexican Black Beans are super easy to make.
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