These beautifully spiced Instant Pot black beans with caramelized onions are vegan and gluten-free and would make a fantastic filling for tacos, a protein-rich main with rice, or as a side dish.
- 1 1/2 cups dried black beans
- 2 vegetable stock cubes
- 3 tablespoons olive oil
- 25 g butter (about 2 tablespoons, or 2 more tablespoons of olive oil)
- 1 large onion, peeled and diced or sliced
- 1 teaspoon sea salt
- 3 large cloves of garlic, finely diced
- 10 cherry tomatoes, halved
- 1 teaspoon cumin powder
- 1 teaspoon coriander seed powder
- 1 teaspoon paprika powder
- 1/2 teaspoon ancho chilli or other chilli flakes
- 1 teaspoon dried oregano
- To serve: fresh lime, guacamole or sliced avocado, rice, salad of choice, salsa or hot sauce
- Pre-soak the beans in slightly salted water for at least 2-3 hours before cooking. We like to do a double soak, where you refresh the water half way through, but that’s not essential.
- Rinse the soaked beans and add them to the pressure cooker pot. Add 4 cups of water as well as the vegetable stock cubes. Adding the stock flavors the beans during the cooking process.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- While the beans are cooking, heat 3 tablespoons of oil and half of the butter in a frying pan over medium heat. Add the onions and salt, and stir. Sauté over medium heat for 6 minutes, stirring a few times, until softened and golden brown.
- Add the garlic and tomatoes and cook together for 2 more minutes, stirring a couple of times. Finally, add the spices and oregano, stir through and add the butter (or more olive oil). Once melted, stir and remove from the heat.
- Once the beans are ready, strain through a sieve and return to the pan with the onions. Stir through and serve with fresh lime on the side. That’s it!
- Serving Size:
- Calories: 310
- Sugar: 4 g
- Sodium: 693.2 mg
- Fat: 10.9 g
- Saturated Fat: 3.6 g
- Carbohydrates: 42.3 g
- Fiber: 10.2 g
- Protein: 13.5 g
- Cholesterol: 10.8 mg
Keywords: Pressure cooking, Mexican,