You can add in bell peppers to give it a different texture and a new flavor profile.You can make Mexican black beans: which is a combo of spicing it with cumin, onion, garlic, and cilantro.You can change the flavors, make them into soup and more! After about 3-4 hours the beans should have soaked up all the water.īlack beans are really so versatile! Serve them alone, add them to a side of rice, or add them to your tacos or burritos. Quick tip-when making beans in the crockpot make sure to cover the beans in enough water so that you have an inch or two of water above them. Check the beans and if the beans are soft, salt them and cooking for another 20-30 minutes. Garnish with cilantro and queso fresco cheese, if desired.Ĭombine one pound of beans with 6 cups of water and cook on high for 3-4 hours. Finally add in the broth and water, all the seasonings and black beans.Then add the garlic and cook for 30 seconds.Once it is hot add your onion and pepper and saute for about 2 minutes. I love that this recipe doesn’t require you to pre-soak your beans, because I always forget to do that the night before!! And yes this recipe might seem like a long cook time but when compared to the soaking and stovetop method- this recipe is quick and easy! They are low in glycemia, can help boost fat metabolism, and are high in fiber! Not to mention high in zinc, magnesium, iron, and folate.Īnd if you eat vegetarian style this bean is a great form of protein and source of iron. Yes, the can is easy and convenient, but with this Instant Pot recipe you can make large batches of black beans that have better taste and texture! Plus, you can always freeze some for later, thus saving yourself some money.Īnd I love that black beans are very healthy. I know what you might be thinking why make my own black beans when opening a can is so easy?! I invite you to check out the work of my dietitian colleague Alice Figueroa to learn more about this vibrant, healthful, delicious food culture.No pre-soak required or hours standing at the stovetop for these Instant Pot Black Beans!! Get perfectly tender, creamy and healthier black beans every time!īlack beans are my favorite when it comes to cooking Mexican food! I love to serve them as a side dish or incorporate them into my Jalapeno lime chicken chili, Easy taco soup, and Southwestern egg rolls recipes and more!! While I appreciate Mexican food traditions and have had an opportunity to study them, I am not a true expert in this food cuisine. You can grow it yourself, find it fresh in some Latin markets, or find dried epazote at well stocked stores or online. It has a sort of oregano-citrus-mint flavor. The epazote plant grows well in California, and I have grown it in my own garden! The herb epazote has dark green leaves, and tiny flowers that produce lots of tiny epazote seeds. My farmers market in Ojai sells Ayocote Negro beans that are so creamy and good (I used them in this recipe), but you can use any type of black bean you like!Įpazote is an aromatic herb commonly used in Mexican cuisine, as well as other cuisines of Central America and South America. You can easily find dried black beans in most supermarkets, and it’s fun to try the many varieties of heritage black beans, such as Black Magic, Condor, and Raven. If you don’t want to use an Instant Pot, simply follow the recipe, but start with soaked, drained black beans (soak about 8 hours) and cook them until they are tender (about 1 hour).īlack beans (also known as turtle beans, caviar criollo, and frijoles negros ) date back over 7,000 years, when they were a staple in the diets of Central and South America. You can mix in tomato sauce and lemon juice after the cooking process, and then top the beans as you like. You just sauté vegetables, then add seasonings, broth, and dried beans and cook until tender. This recipe for Instant Pot Mexican Black Beans with Epazote showcases a simple way to prepare black beans. Your yummy, healthy, plant-based, gluten-free meal is complete! With just a few key ingredients–onion, garlic, spices, herbs, tomato sauce, and lemon–you can cook this recipe up, using dried black beans, from start to finish in about 40 minutes in the Instant Pot, no soaking required! Then you can top it with your favorite additions like avocado, radishes, tomatoes, olives, pumpkin seeds, jalapeno–it’s all up to you! Then serve it with fresh corn tortillas or corn chips. This recipe for Instant Pot Mexican Black Beans with Epazote is based on the rich food cultures of the Americas. Simply prepared black beans is such a satisfying, nutritious dish.
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