Vegan Black Beans for Refried Beans or Soup in Instant Pot Pressure Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound dry black beans, picked over, soaked, and rinsed 1 medium (2-1/2" dia) Onions, diced 1 pepper Jalapeno Pepper, seeded and diced6 cloves Garlic 3 tablespoon Cumin (ground) (by IVORYGRL1) 4 cups waterAfter pressure cooking:1 teaspoon Salt
1. Pick over black beans, and soak for 8 hours, to reduce the famous side-effect from beans, but many cooks say that is unnecessary, and the beans only require a good wash before proceeding to cook them, and you will retain more of the nutrients of the beans. Rinse well after soaking.
2. Add black beans, onion, jalapeno, garlic, cumin and water to a pressure cooker. Secure lid and set for High Pressure for 30 minutes.
3. Allow the pressure to reduce naturally for 15 minutes. Release any remaining pressure (I use a kitchen towel to direct the steam to protect my face and my cabinets) and carefully remove lid, tilting it away from your face. Stir beans, taste one. If necessary, cook beans for an additional 5 minutes, until the beans are tender.
4. At this point, there will be a lot of liquid with the beans, ready to turn into a black bean soup. Mash about 1/3 of the beans with the back of a tablespoon to thicken the liquid. I wanted a thick topping for rice, so I pressed Sauté, adjusted to "Low", and reduced the mixture 30 minutes at a time, until I achieved the desired thickness.
5. Stir in salt. (Do not add salt before beans have been thoroughly cooked so the beans will be more tender.)
Serving Size: Makes 10 1/2-cup servings or Makes 1370 grams of thick beans
Number of Servings: 10
Recipe submitted by SparkPeople user KATELJM.
2. Add black beans, onion, jalapeno, garlic, cumin and water to a pressure cooker. Secure lid and set for High Pressure for 30 minutes.
3. Allow the pressure to reduce naturally for 15 minutes. Release any remaining pressure (I use a kitchen towel to direct the steam to protect my face and my cabinets) and carefully remove lid, tilting it away from your face. Stir beans, taste one. If necessary, cook beans for an additional 5 minutes, until the beans are tender.
4. At this point, there will be a lot of liquid with the beans, ready to turn into a black bean soup. Mash about 1/3 of the beans with the back of a tablespoon to thicken the liquid. I wanted a thick topping for rice, so I pressed Sauté, adjusted to "Low", and reduced the mixture 30 minutes at a time, until I achieved the desired thickness.
5. Stir in salt. (Do not add salt before beans have been thoroughly cooked so the beans will be more tender.)
Serving Size: Makes 10 1/2-cup servings or Makes 1370 grams of thick beans
Number of Servings: 10
Recipe submitted by SparkPeople user KATELJM.
Nutritional Info Amount Per Serving
- Calories: 67.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 233.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 4.2 g
- Protein: 4.3 g