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. Continue reading “A quick-cooking, show-stealing dish: Instant Pot Mexican Black Beans” →