Description
Rich and flavorful spicy black beans, perfect as a side dish or main ingredient in your favorite recipes.
Ingredients
Scale
- 1 cup finely diced yellow onion
- 1 finely diced red bell pepper
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound dried black beans
- 3 cups water
- 3 cups chicken stock (or vegetable stock, I recommend Swanson)
- 2 heaping tablespoons chipotle peppers in adobo sauce
- 1 bay leaf
- 1/3 cup finely chopped cilantro (optional)
- Fresh lime juice (optional)
Instructions
- Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.
- Heat olive oil in a large cast-iron pan over high heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until softened, about 7–9 minutes. Then add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
- Rinse dried black beans in a strainer and pick through them, discarding any debris or shriveled beans. Add beans to the cooker along with water, stock, chipotle peppers in adobo sauce, and bay leaf. Season with salt & pepper. (I typically add 2 tsp salt & 1/2 tsp pepper, but adjust to preference.)
- Cook: Slow Cooker: Stir, cover, and cook on high for 7–9 hours, or until beans are very tender. Instant Pot: Seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 45 minutes. It will take about 15–20 minutes to come to pressure. When finished, allow a natural release for 25 minutes, then carefully release any remaining pressure.
- Remove the lid and taste. Add more salt as needed (I usually add another 1 tsp, depending on the stock). Remove and discard the chipotle peppers and bay leaf. Stir in cilantro and a squeeze of fresh lime juice, if using.
- Use a slotted spoon to serve as a side dish or use in other recipes. The beans will continue to thicken as they sit and taste even better the next day. Store the beans in their cooking liquid and drain as needed.
Notes
- Measure the chipotle peppers and surrounding sauce together for accurate flavor.
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: Side Dish
- Method: Slow Cooker or Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg