Say goodbye to bland and boring beans. These Easy & Flavorful No-Soak Black Beans are both delicious and addictive! They’re great to have on their own but also make an amazing addition to burritos, enchiladas, quesadillas, and other similar dishes.
I know it’s so easy to use canned beans, but if you have an Instant Pot, or other brand electric pressure cooker, its really not much work at all. The main difference is it takes a little more time. However, that extra time isn’t even spent slaving over a hot stove. Instead, you toss in your ingredients, set a time, and go about your business. Easy-peasy! There’s a little bit of chopping involved, but honestly, for this recipe, your cuts don’t even need to be precise. The added veggies cook down and are just there for flavor.
My first time making these, I served them as a side along with mushroom tacos. I’ve had black beans in restaurants I’ve really enjoyed, but at home, when following other’s recipes, mine always seemed to come out kind of boring and bland. With that being the case, it always seemed like too much trouble to go through the work to make your own. I’d typically just used canned, or opt for pinto beans instead. This time, I was determined to make some flavorful beans, and because I hadn’t planned ahead (meaning I didn’t have my beans soaked), I used the Instant Pot.
To the beans I added cumin, oregano, and salt; diced onion, tomato, and jalapeño; smashed garlic, and “chicken” flavored vegetable broth. They turned out so flavorful, I may have enjoyed them more than I did the tacos, and trust me, they were very special tacos! I used the leftovers throughout the entire week to make other delicious meals. They made incredible enchiladas using red chile enchilada sauce, the beans, diced green chilies, corn, and my Fresh Almond Mozzarella. They were very simple to make and extremely tasty.
I do enjoy having these in a bowl on their own, but in addition to that, and to enchiladas, you can add them to burritos, tacos, quesadillas, burrito bowls, taco salads, and don’t forget, black beans are great refried! Just sub out the pinto beans in my recipe for PERFECT Vegan Refried Beans — YUM!
I’ll be making refried beans with these next week, I can’t wait to share the pictures with you on my Instagram! If you make these Easy & Flavorful No-Soak Black Beans, you can share a pic of yours on and tag me in it! You can also leave a comment below, to let me know what you think. Thank you!
Easy & Flavorful No-Soak Black Beans
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 1 lb dried black beans rinsed
- 1 medium white onion diced
- 2 Roma tomatoes diced
- 3 large cloves garlic (or 5 small) peeled and smashed
- 1 large jalepeño sliced
- 3 fresh bay leaves or sub dried, if fresh are unavailable
- 1/2 Tbsp ground cumin
- 2 tsp dried oregano
- 1 Tbsp sea salt
- 6 cups ”chicken”-flavored vegetable broth or sub vegetable broth
Instructions
- Add all of the ingredients to your Instant Pot.
- Close the lid and secure the valve to its "sealing" position. Use the manual setting to set the Instant Pot on high for 50 minutes. Once the 50 minutes is up, let the steam naturally release for 20 minutes.
- After 20 minutes, carefully switch the valve to its "venting" position. Stand back and let all the steam release before opening the lid. Remove the bay leaves.
- Enjoy beans on their own, or added to your favorite Mexican dishes. To refry, use them in place of pinto beans in my recipe for PERFECT Vegan Refried Beans.