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–+ servings

Mexican Black Beans - Instant Pot, Stove Top

Jyoti Behrani
Easy Mexican Black Beans made from scratch using Instant Pot or stovetop pressure cooker. This recipe is no-soak, vegan, and gluten-free.
4.67 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican
Servings 8
Calories 136 kcal

Equipment

Ingredients
 
 

INGREDIENTS FOR MEXICAN BLACK BEANS

  • 1 lb dried black beans, rinsed
  • 5 cups water or broth
  • 1 medium onion, chopped
  • 1 jalapeno pepper, deseeded and chopped, adjust to taste
  • 5-6 cloves garlic, minced
  • 3 tablespoon oil
  • 2 bay leaf
  • Freshly squeezed lime juice, adjust to taste
  • salt to taste

DRY SPICES

FOR GARNISH

  • Handful of fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions
 

Instant Pot Black Beans

  • Rinse dried black beans, and keep them aside.
  • Chop onions, jalapeno, and minced garlic.
  • Turn ON SAUTE (more). When it displays “HOT”, add oil and onions. Sauté for 2-3 minutes, or until onions are translucent.
  • Add bay leaf, garlic, and jalapeno. Add dry spices – oregano, paprika, and ground cumin. Sauté for 30-60 seconds.
  • Add water, and deglaze the pot. Cancel SAUTE mode.
  • Add black beans, salt to taste, and remaining water. Close the lid with the vent sealed.
  • Turn ON MANUAL / PRESSURE COOK (high) for 50 minutes. Let the pressure release naturally, around 20 minutes.
  • Remove the lid, turn ON SAUTE (more), and add some freshly squeezed lime juice.
  • Simmer for a few minutes or until desired thickness.
    Note: Sauce thickens as it cools.
  • Turn OFF SAUTE. Garnish with some fresh cilantro. Enjoy!

Stovetop Pressure Cooker Black Beans

  • Follow the recipe as discussed earlier. Close the stovetop pressure cooker, after the first whistle, reduce the heat to low, and cook for 50 minutes. Let pressure release naturally. The rest of the recipe is the same as Instant pot.

Stovetop Mexican Black Beans

  • Rinse the dry beans under cold water to remove any debris.
  • Place the beans in a large bowl and cover them with water. Allow them to soak overnight (8-12 hours). This rehydrates the beans and reduces cooking time.
  • Drain and rinse the soaked beans.
  • In a large pot, heat the oil over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Stir in the minced garlic and chopped jalapeno (if using) and sauté for another minute.
  • Add the ground cumin, oregano, and smoked paprika. Stir the spices into the onion mixture for about a minute.
  • Add the soaked beans to the pot and coat them in the spice mixture.
  • Pour in the broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot partially with a lid, and let the beans simmer for 1 to 1.5 hours, or until the beans are tender. Cooking time can vary based on the type and freshness of the beans.
  • Once the beans are tender, season them with salt to taste.
  • Let the beans simmer for a few more minutes to allow the flavors to meld.
  • Remove the pot from heat and garnish the beans with freshly chopped cilantro.
  • Serve the stovetop Mexican beans with lime wedges on the side.

Video

Notes

If the beans are soaked for a minimum of 8 hours or overnight, reduce the pressure cooking time to 20 minutes, followed by natural pressure release.
Please refer to the post for the following:
  1. Tips For The Best Instant Pot Black Beans
  2. FAQ

Nutrition

Nutrition Facts
Mexican Black Beans - Instant Pot, Stove Top
Amount per Serving
Calories
136
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
10
mg
0
%
Potassium
 
260
mg
7
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
25
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
162
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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