58 lines
2.0 KiB
Markdown
58 lines
2.0 KiB
Markdown
# Chipotle Black Beans
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Prep Time: 5 minutes
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Cook Time: 35 minutes
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Total Time: 40 minutes
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Servings: 6
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Makes 3 cups
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### Ingredients
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- **2 tablespoons** water or vegetable broth
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- **1/2** medium Spanish yellow onion, diced
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- **3 cloves** garlic, minced
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- **3 cups** water or unsalted vegetable broth
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- **1 cup** dried black beans
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- **2 teaspoons** cumin powder
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- **1 teaspoon** Spanish paprika
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- **1 teaspoon** chipotle powder
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- **1 tablespoon** lime juice
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### Instructions
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Set the Instant Pot to Sauté. Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
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Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
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Next add the **water or vegetable broth**, **dried black beans** and **all spices**.
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Press Stop to reset the Instant Pot, then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
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The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes.
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After cooking, it will need to sit for awhile to release pressure (about 15 minutes).
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When the pressure is released, remove the lid.
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The beans will be sitting in some liquid;
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taste to make sure they are cooked through and to your desired spiciness.
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If desired, add a little more chipotle powder and/or lime juice and stir.
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Use a handheld strainer to remove the beans.
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Save the liquid for adding to recipes if desired.
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Store these beans
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in an airtight container in the fridge for 4-5 days.
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### Notes
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If using soaked beans, reduce cooking time by 10-15 minutes.
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These beans will keep 4-5 days in an airtight container in the fridge.
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You can also double the ingredients in this recipe. Cook the same time -- 35 minutes.
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If the beans are not cooked to your liking at the end of the 35 minutes,
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you can cook for additional 5 minutes on the same settings.
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I save the liquid from the beans to use in certain recipes as it contains a lot of flavor.
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I use a few spoonfuls of the liquid in burrito bowls, tofu scrambles, etc.
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