In the Instant Pot, dried black beans and a handful of ingredients turn into a luxuriously delicious side or main course in 45 minutes, no presoaking, no sautéing, no fuss. Recipe below.
THE FIRST TIME I EVER HAD BLACK BEANS was in a tiny restaurant somewhere in upstate New York, in the form of black bean soup. I was ever so young and ever so inexperienced. I don’t remember anything about the restaurant except that it was small and friendly, and the windows looked out on hemlock trees, and our waiter, a tall, calm woman, was also the sole front of house person and likely the owner and possibly one of the cooks.
I ordered the soup as a starter, with this no-idea-but-what-the-hell feeling. The soup was carried in on a beautiful tray, and I remember a linen cloth, and the bowl of soup, but not just the bowl of soup—it was surrounded by a curvy glass jug of gleaming olive oil, and a small bowl of just-chopped onions, and a little pitcher of dry sherry. It all looked so inviting and cozy.
None of this had ever occurred to me, that this soup—which was, hey, bean soup—would merit, even require, such elegant attention and such a gracious presentation. The waiter asked what I’d like added to my soup. Of course, I tried all three. I still remember the first spoonful. The earthy, smooth soup, the sweet bite of the onion, the glow of the oil and sherry. I’d never had anything like it. It was divine.
And thus began my love affair with black beans. It’s a healthy obsession, though. Black beans are even more nutritious than pinto beans. They’re higher in antioxidants, protein, fiber and a host of vitamins and minerals, and less starchy and lower in carbohydrates.
Black beans are sturdier too, less prone to turning to mush with long (or quick, pressurized) cooking. They have a hearty flavor that works well with aromatics. And they’re black—they add a shiny, dramatic elegance to any dish.
This recipe was also inspired by a restaurant. Creamy black beans were served as a side dish with a grilled steak and fried plantains at 5 Rabanitos, our homey, cheerfully noisy neighborhood go-to for elevated takes on traditional Mexican food. The steak and plantains were wonderful, but the black beans stole the show, luxuriously creamy, savory and utterly delicious.
My research for Mexican black bean recipes confirmed my suspicion about the creamy savoriness that was more than even the best chicken stock or olive oil could deliver—it came from lard. Not a lot, a mere two tablespoons for the entire pot.
Now that we are Instant Pot new converts (*cough* fanatics *cough*), I focused on quick-cooking recipes. But I wasn’t prepared for just how quickly they would cook. I put all the ingredients in the pot and turned it on. No presoaking of beans or sautéing of anything. The beans cooked for 45 minutes, the pressure released for maybe 15 minutes, and then we were eating some of the best black beans we’ve ever had.
Instant Pot Mexican Black Beans
Ingredients
- 1 pound dried black beans, picked over and rinsed
- 1 white or yellow onion coarsely chopped, about 3/4 cup
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 1 teaspoon dried epazote or 2 teaspoons fresh cilantro (see Kitchen Notes)
- 1 tablespoon sherry vinegar or apple cider vinegar
- 2 tablespoons lard (see Kitchen Notes)
- 5 cups water
- salt, if needed
Instructions
- Do not presoak the beans. Put all the ingredients except salt in the Instant Pot. Close it up and cook for 45 minutes on the bean setting (yes, there is a bean setting). When it’s done cooking, turn it off and let the pressure release naturally, until the Float Valve goes down. This could take 15 or 20 minutes or so.
- Taste and season with salt, if needed. That’s it. You’ve got a mess of delicious, fragrant black beans. Serve.
Kitchen Notes
Speaking of lard, for god’s sake, don’t use that kind that comes in the giant white plastic bucket and that is shelf stable forever. We didn’t have time to drive up to Butcher & Larder, so we used Armour brand premium lard, which we found in the cooking oil section of the grocery store. Epazote? Cilantro? According to The Spice House, the Mexican herb epazote “has a distinctively sharp, herbal flavor, reminiscent of oregano and fennel with minty, pine notes. It is commonly found in Mexican cooking, where it’s a popular pairing with beans.” We bought epazote at our neighborhood grocery. For someone like me who is unfamiliar with most Mexican herbs, this package, a confusing mix of dried beige stems and powdery green leaves, was very perplexing. I guessed and used only the powdery leaf part. When I later searched for epazote on Amazon, I found that all the epazote products were the latter—dried leaf—that is, for once, I’d guessed right, hurrah! If you cannot find epazote, or just don’t feel like online ordering, then use fresh cilantro instead.
Love lard — and healthwise it gets a bad rap compared to some other fats. Good tip about the Armour brand of lard — haven’t tried that. Guess I just assumed it was like some of the other commercial brands. I’m lucky — I have a nearby butcher that renders it. Anyway, LOVE bean soup, but black beans really are kinda special, aren’t they? This looks like a good recipe. Oh! One more thing — I’ve been resisting Instant Pots (do I really need another kitchen appliance?) — will be interested in your adventures with it. 🙂
John, you’re right about lard. It has the same good-for-you fatty acids found in olive oil. And it has half the saturated fat found in butter. Unfortunately, it has twice the amount found in olive oil. And purity does matter, so having access to butcher-made lard like you do is a good thing. In the end, it’s all about balance and moderation.
In general, we’re right there with you about limiting the number of kitchen appliances in our lives. But we have now used our Instant Pot three times, and every time, it’s knocked it out of the park in terms of speed, ease of use—and most important, results.