Black Beans (Instant Pot or Slow Cooker)

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Black Beans (Instant Pot or Slow Cooker)

This is my go-to Black Beans recipe. No soaking required, just tender beans with rich flavor and a touch of spice.

Prep Time20

Total Time7 20

Course: Dinner, Vegetarian

Cuisine: American, Healthy, Vegan

Keyword: black beans

Servings: cans (equivalent to 3 cans of black beans)

Author: Chelsea Lords

Cost: $3.22

Equipment

Large cast-iron pan
Instant Pot or slow cooker

Ingredients

1 cup finely diced yellow onion 1 onion
1 finely diced red bell pepper 1 cup
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 and pepper
1 pound dried black beans
3 cups water
3 cups chicken stock or vegetable stock, I recommend Swanson
2 heaping tablespoons chipotle peppers in adobo sauce measure the peppers and surrounding sauce, see note 1
1 bay leaf
1/3 cup finely chopped cilantro optional
Fresh lime juice optional

US - Metric

Instructions

Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.
Heat olive oil in a large cast-iron pan over high heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until softened, about 7–9 minutes.
Add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
Rinse dried black beans in a strainer and pick through them, discarding any debris or shriveled beans. Add beans to the cooker along with water, stock, chipotle peppers in adobo sauce, and bay leaf. Season with salt & pepper. (I typically add 2 teaspoons salt & 1/2 teaspoon pepper, but adjust to preference.)
Cook:
Slow Cooker: Stir, cover, and cook on high for 7–9 hours, or until beans are very tender.
Instant Pot: Seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 45 minutes. It will take about 15–20 minutes to come to pressure. When finished, allow a natural release for 25 minutes, then carefully release any remaining pressure.
Remove the lid and taste. Add more salt as needed (I usually add another 1 teaspoon, depending on the stock). Remove and discard the chipotle peppers and bay leaf. Stir in cilantro and a squeeze of fresh lime juice, if using.
Use a slotted spoon to serve as a side dish or use in other recipes. The beans will continue to thicken as they sit and taste even better the next day. Store the beans in their cooking liquid and drain as needed.

Video

Notes

Note 1: If you’re sensitive to heat, add only the chipotle peppers (no extra sauce) and remove them as soon as cooking is finished. Leaving them in longer will increase the heat. See the post for tips on storing leftover chipotles.

Storage: Let beans cool completely. Scoop 1-½ cups into freezer-safe bags, leaving room for expansion. Seal and freeze for up to 6 months.

Nutrition