Comments on: Instant Pot Black Beans

By: Linser

Linser — Sun, 21 Apr 2024 20:47:32 +0000

Ive tried a number of recipies by Amy and Jacky. Always good. I changed a couple of things in this recipe: 1. replaced oil with bacon fat; 2. used fresh oregano; 3. deglazed with white wine.
The recipe turned out excellent. Highly recommended. I’m serving topped with melted Oaxaca cheese, black olives and chopped tomatoes.

By: Nancy

Nancy — Mon, 04 Mar 2024 03:34:23 +0000

I’ve made this at least 6 times. It’s the best! Luv the beans, I do refried style and make burritos out of them on low carb tortillas, freeze extra, warm in the air fryer. Sooo good. And, what I really like is, I use the extra liquid now for the most delicious black bean soup! I have beans AND soup. You don’t need any extra seasoning either. Never throw the liquid out, it’s gold. Thank you for the great recipe(s)! Nancy

By: Susan @ FB

Susan @ FB — Tue, 30 Jan 2024 21:17:16 +0000

I made a batch of black beans in the instant pot this weekend to have on hand for salads and other dishes.
Tonight I sautéed sliced kielbasa, green onions , red bell peppers and garlic with some garlic and onion powder, basil, oregano, paprika, thyme (basic creole spices) added the black beans with a tablespoon of tomato paste, 1/2 cup of water (or broth) simmer to heat through. Served over rice and garnished with cilantro and red pepper flakes. ❤️❤️

By: Mark

Mark — Wed, 10 Jan 2024 19:26:17 +0000

This recipe is brilliant! Have made it several times now and the flavor and texture of the beans is great. Today I “doubled” it. 2# of beans, doubled the onions and spices, added 2 small Thai green chilis minced, but only added maybe 2 extra cups of water and used Better Than Bouillon No Chicken (keeping it vegan). Beans are, again, wonderful!

By: Ginger

Ginger — Wed, 04 Oct 2023 17:48:17 +0000

Great recipe. Have made these beans several times using the recipe as written. Highly recommended. So good.

By: MarkM

MarkM — Thu, 07 Sep 2023 22:19:40 +0000

Very good beans, but I made a couple of changes. I used Whole Food’s 365 organic beans that seemed a bit small so I only pressured cooked them for 35 minutes followed by a 20 minute release. The bean texture was perfect – not mushy, but not tough either. I also added one minced chipotle pepper in adobo along with about a teaspoon of the adobe sauce (La Costena brand). This added a smoky, spicy note to the beans. Also, I like bay leaves, but two were plenty.

By: Elizabeth

Elizabeth — Mon, 04 Sep 2023 12:26:50 +0000

I have made this a few times to go with tacos. A winner in my book! We like it thicker, so I simply boil afterwards until it reaches the right consistency and use a potato masher to break up some of the beans. So easy and delicious.

By: Laurie Lasala-Tuttle

Laurie Lasala-Tuttle — Sun, 06 Aug 2023 18:34:34 +0000

I really love this recipe, thanks so much for sharing! I served these beans with brown rice and salsa, a delicious healthy dinner.

By: Stan

Stan — Sat, 29 Jul 2023 18:53:08 +0000

My third time making this recipe, and the beans are always delicious. Thanks!

By: Alyssa S

Alyssa S — Fri, 30 Jun 2023 16:53:45 +0000

I don’t think I can count how many times I’ve made these beans, and they’re wonderful every time! I usually make a double batch in my 8qt and cook at pressure for 55 minutes, then allow a full natural release. When I’m making them for vegetarian friends I use vegetable stock in place of chicken broth and add a teaspoon of mushroom powder. Always a hit!