Vegan Black Beans for Refried Beans or Soup in Instant Pot Pressure Cooker

Vegan Black Beans for Refried Beans or Soup in Instant Pot Pressure Cooker
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

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Introduction

This was adapted from a recipe on kitchenmusingstoday.com to create my "Beans" for Black Beans and Brown Rice. The original recipe made a killer layered party dip, but this is only for the basic beans. After pressure cooking, the mixture is very soupy, ready to turn into a gourmet black bean soup. I elected to reduce the liquid until the bean mixture was fairly thick. It is astounding to me how great these beans taste, as simple as they are. You could use 2 jalapenos if you want pronounced zip, or add the seeds to the beans; this version is relatively mild. This was adapted from a recipe on kitchenmusingstoday.com to create my "Beans" for Black Beans and Brown Rice. The original recipe made a killer layered party dip, but this is only for the basic beans. After pressure cooking, the mixture is very soupy, ready to turn into a gourmet black bean soup. I elected to reduce the liquid until the bean mixture was fairly thick. It is astounding to me how great these beans taste, as simple as they are. You could use 2 jalapenos if you want pronounced zip, or add the seeds to the beans; this version is relatively mild.
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 diced
    6 cloves Garlic
    3 tablespoon Cumin (ground) (by IVORYGRL1)
    4 cups water

    After pressure cooking:
    1 teaspoon Salt

Tips

Cooking time is time at pressure. It will take about 15 minutes for Instant Pot to reach pressure . Allow extra time to slowly simmer to reduce liquid after pressure cooking to desired thickness.


Directions

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.

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