I have tried various black beans recipes before but this one is my favorite so far. I modified the recipe at the link to include Mexican chorizo and chicken broth but you could easily leave out the meat and use veggie broth to make it vegetarian.
1 lb dried black beans – washed and sorted * 1 tube Mexican chorizo * 1/2 cup white onion (recipe said 1 cup but I always halve the onion in my recipes) * 1 can mild Rotel tomatoes * 5 cups chicken broth * 1 tablespoon olive oil * 2 cloves garlic (1 tbsp chopped) * 2 tsps ground cumin * 1 tbsp chili powder * Salt to taste *
Using the saute function, I sautéed the onion and chorizo in the olive oil for 4 minutes.
Then I added the garlic and sautéed for 1 minute more
Next add the remainder of the ingredients. Give it a good stir and attach the lid. Cook on high pressure for 40-50 minutes*. Natural release for 20 minutes. Then let off the rest of the steam.
Serve over rice.
*While I am really happy with the results, I think I should have cooked the beans longer than 40 minutes like the recipe said. I would have liked them to be a little more tender. Next time I’ll try 50 mins.
These looks so delicious!! Definitely going to try them out
sriracha_everything
I’ve tried a bunch of recipes, but my favourite by far is very simple: for 1 lb black beans, I put 1/2 a head of garlic and two sprigs of epazote (Dysphania ambrosioides) in the bottom of the slow cooker, before adding the soaked beans.
bendyn
If this is a wrong question i apologize. But… can i ask about the “Cake” button?
bretttexe
*wait you can DO THAT???*
PhillyCSteaky
I do pintos in the instant pot too. Really good!
Rottiemom67
It looks delicious
jesusthroughmary
You halve the onions, I will 1.5x it to make up the difference.
9 Comments
Instapot Black Beans with Chorizo
I have tried various black beans recipes before but this one is my favorite so far. I modified the recipe at the link to include Mexican chorizo and chicken broth but you could easily leave out the meat and use veggie broth to make it vegetarian.
1 lb dried black beans – washed and sorted *
1 tube Mexican chorizo *
1/2 cup white onion (recipe said 1 cup but I always halve the onion in my recipes) *
1 can mild Rotel tomatoes *
5 cups chicken broth *
1 tablespoon olive oil *
2 cloves garlic (1 tbsp chopped) *
2 tsps ground cumin *
1 tbsp chili powder *
Salt to taste *
Using the saute function, I sautéed the onion and chorizo in the olive oil for 4 minutes.
Then I added the garlic and sautéed for 1 minute more
Next add the remainder of the ingredients. Give it a good stir and attach the lid. Cook on high pressure for 40-50 minutes*. Natural release for 20 minutes. Then let off the rest of the steam.
Serve over rice.
*While I am really happy with the results, I think I should have cooked the beans longer than 40 minutes like the recipe said. I would have liked them to be a little more tender. Next time I’ll try 50 mins.
https://www.homemadeinterest.com/pressure-cooker-black-beans-and-chorizo/#recipe
Looks like the one my mom makes! So tasty!
These looks so delicious!! Definitely going to try them out
I’ve tried a bunch of recipes, but my favourite by far is very simple: for 1 lb black beans, I put 1/2 a head of garlic and two sprigs of epazote (Dysphania ambrosioides) in the bottom of the slow cooker, before adding the soaked beans.
If this is a wrong question i apologize. But… can i ask about the “Cake” button?
*wait you can DO THAT???*
I do pintos in the instant pot too. Really good!
It looks delicious
You halve the onions, I will 1.5x it to make up the difference.