Instant Pot Creamy Black Beans – Recipe!

Sometimes dinner can be as simple as a bag of dried beans.  Dried beans, whether they’re black, pinto, red or white, cooked properly, can become the most magnificent thing in your pantry.  Many of us have resorted to canned beans over the years because there’s no cooking involved, however cooked dried beans have better texture and a natural creaminess that doesn’t always come out of a can.

In the past, hydrating dried beans was always essential, but in an electric pressure cooker, you can skip that step.  Adding earthy spices to black beans in particular, become a game changer.  Smoky ground cumin, paprika and onion powder are a combination of dried spices that enhance flavor, and turn bland beans into something quite interesting.  The liquid you choose to add to the cooking process can create another level of flavor, whether it’s chicken broth, beer or just plain water.  Just use what you have on hand, and get as creative as you can.

Beans in a bowl, side-by-side with steamed rice, vegetables or topped with cheese is one splendid way to enjoy them.  However, adding homemade beans to tortillas, whether they’re made of corn, flour, cheese or almond flour, is probably one of the most enjoyable ways to eat them.  I also use these creamy beans to thicken Mexican stews or pasta dishes, or eat them thinned out with a bit more broth, or water as a soup.  There’s a whole host of interesting meals in a simple pot of beans.

Ingredients

16 ounces dried black, pinto, white or red beans

1 onion, diced

1/2 jalapeno or other green chile

1 tablespoon ground cumin

1 tablespoon salt

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 quart chicken broth, or water

vegetable oil for cooking

(Serves 6)

To Prepare:

1. Add 2 teaspoons oil, onion and jalapeno to pressure cooker insert.  Saute for 2 minutes, then add cumin, salt, onion powder, paprika and black pepper, stir.  Cook for 1 minute.
2. Press Cancel.  Add beans, jalapeno and broth, stir.  Place lid on to seal.  Cook on High Pressure for 35 minutes.  Let beans release naturally (about 15 minutes).
3. Remove lid and Press Cancel, then Saute.  Cook beans for 3 minutes to reduce liquid slightly, while mashing some beans for a creamy consistency, while leaving most whole.  Serve hot, Enjoy!