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.
Course Main or Side
Cuisine Tex Mex
Keyword Black Beans, Mexican, Pressure Cooking, Side Dishes, Vegan Recipes, Vegetarian
2tablespoonsbutteror 2 more tablespoons of olive oil
1largeonionpeeled and diced or sliced
1teaspoonsea salt
3large cloves of garlicfinely diced
10cherry tomatoeshalved
1teaspooncumin powder
1teaspooncoriander seed powder
1teaspoonpaprika powder
½teaspoonancho chilli or other chilli flakes
1teaspoondried oregano
To serve: fresh limeguacamole or sliced avocado, rice, salad of choice, salsa or hot sauce
Instructions
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!