Black Beans Recipe
Craving something hearty and satisfying? The Black Beans Recipe is your answer! Packed with flavor and plant-based protein, it’s perfect for any meal. Easy to prepare, it’s a delicious addition to your weeknight dinner lineup.
Equipment
- Large cast-iron pan
- Instant Pot
- Slow Cooker
Ingredients
- 1 cup yellow onion
- 1 cup red pepper
- 2 tablespoons minced garlic 4 to 6 cloves
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1 pound dried black beans
- 3 cups water
- 3 cups chicken stock or vegetable stock
- 2 heaping tablespoons chipotle peppers in adobo sauce, measure the peppers and surrounding sauce
- 1 bay leaf
- 1/3 cup chopped cilantro optional
- Fresh lime juice optional
Instructions
- Start by prepping your onion and red pepper. For a quicker prep, give them a coarse chop, then add them along with the garlic cloves to a food processor and pulse until finely chopped. This will save you some time and make the cooking process smoother.
- In a large cast-iron pan or the sauté function of the pressure cooker, add olive oil and heat it to high. Once hot, toss in the diced onion, red pepper, and garlic. Cook for about 7 to 9 minutes, stirring occasionally until softened. The mixture should be fragrant and slightly caramelized.
- Next, add in all your seasonings: paprika, garlic powder, cumin, and oregano. Sauté for an additional minute until fragrant. This step is crucial as it releases the flavors of the spices, creating a savory base for the beans.
- Now, it’s time to transfer the cooked mixture into your slow cooker or pressure cooker. Use a spatula to scrape every bit out because this is where a lot of the flavor resides!
- Rinse your black beans in a strainer, picking through them carefully to discard any shriveled beans or stones. Add the rinsed beans to the cooker along with the chicken stock (or vegetable stock) and water. This will provide the necessary moisture for cooking.
- Next, stir in the chipotle peppers in adobo sauce and the bay leaf. Season with salt and pepper to your taste. I usually add around 2 teaspoons of salt and 1/2 teaspoon of pepper, but adjust according to your preference.
- If using a slow cooker, cover and cook on high for 7 to 9 hours or until the beans are tender. If you’re using a pressure cooker, seal it, turn the valve to seal, and cook on manual mode for 45 minutes. Remember that it will take about 15 to 20 minutes to reach pressure.
- Once the cooking time is done, allow for a natural release for 25 minutes. This is important to prevent the beans from breaking apart due to sudden pressure changes. After that, release any remaining pressure manually.
- Remove the lid and give the beans a taste. Add more salt if necessary. I often find that they need an extra teaspoon of salt at this stage.
- Finally, discard the chipotle peppers and the bay leaf. If desired, you can add chopped cilantro and a squeeze of fresh lime juice to brighten the flavors. Stir everything together and serve it as a delightful side dish or as part of another recipe.
Notes
- Tip 1: To store leftovers, allow the beans to cool completely. Place them in an airtight container in the fridge for up to one week.
- Tip 2: You can freeze the Black Beans. Just scoop 1.5 cups into freezer bags, leaving space for expansion. They can last up to six months.
- Tip 3: These beans pair beautifully with rice, tacos, or alongside grilled vegetables for a well-rounded meal.
- Tip 4: The flavors of the beans will improve as they sit, so consider making them a day in advance.
- Tip 5: If you prefer a creamier texture, mash some of the beans after cooking.