Instant Pot Black Beans
For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. The addition of lard in this recipe is what makes these beans so amazing.
Prep time:
Cook time:
Serving size: 20
Calories per serving: 35
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 35
2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro
Directions:
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure.
Drain beans; discard liquid. Return beans to pressure cooker. Add remaining 2 teaspoons salt, 5 cups water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain.
If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.
Source: tasteofhome.com
Drain beans; discard liquid. Return beans to pressure cooker. Add remaining 2 teaspoons salt, 5 cups water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain.
If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
