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Mexican Black Beans
An easy, no-soak recipe for homemade Mexican Black Beans made from scratch using stove top and Instant Pot. It is healthy, protein packed, vegan and gluten free dish. Serve it as a main with rice or enjoy it as a side or filling for with your favorite Mexican recipes.
Equipment
Ingredients
- 1 cup black beans
- 1 tbsp Oil
- 1 onion finely chopped
- 1 tbsp minced garlic
- 1 bay leaves
- 1 and ½ tsp red chilli powder or as per taste
- 1 tsp cumin powder
- ½ tsp oregano
- Salt to taste
- 1 jalapeno slit in half vertically optional and to taste
- handful of finely chopped cilantro
- 1 tbsp Lime juice or to taste
Instructions
Stove top Method:
- Wash and boil/cook the beans with some salt and water (around 3-4 cups) in a pressure cooker for 2-3 whistles (may vary based on the quality of beans). If you dont have a pressure cooker, use a large heavy bottomed saucepan and cook the beans with water and salt till they are soft (approximately an hour, again can vary as per beans quality). Test by pressing it with a spoon on one the beans – it should get mashed easily. Drain the beans. You may want to keep this drained water and use later to adjust the gravy consistency.
- Heat oil in a pan, once hot add bay leaves and onion. Saute till onions are translucent
- Add garlic and cook for 2 mins till the raw flavor of garlic disappears.
- Add red chilli powder,cumin powder, oregano, salt and mix well.
- Now add the beans and stir. Add the water (used for cooking the beans) to adjust the consistency as desired.
- Mash the beans to get a creamy consistency of the gravy and add the slit jalapeno
- Simmer on low to medium heat for 15-20 mins.
- Switch off the heat and squeeze in the lime jucie, add the chopped cilantro and stir to mix.
Instant Pot Method:
- Start Instant Pot on saute mode and add oil to it, once hot add bay leaves, onion, slit jalapeno and garlic. Saute till onions are translucent
- Switch off the Instant Pot and stir in spices (red chilli powder, cumin powder, oregano, salt) and mix well.
- Add the beans along with 2 cups of water/broth. Close the lid with vent to sealing and cook on bean/chilli or manual mode for 40 mins. Allow a natural release.
- Open the lid and start the pot back on saute mode. Simmer on normal for 10 mins until the gravy thickens slightly to you liking.
- Switch off the heat and squeeze in the lime jucie, add the chopped cilantro and stir to mix.
- That’s it, our delicious earthy flavored Black Beans Curry is ready!! Garnish with coriander or sour cream and serve hot with Rice.
Notes
Soaking Black Beans: I prefer not soaking the black beans. While it reduces the cooking time, pre-soaking breaks down the skins and leaves them mushy and dull colored (sort of gray). If you are in a rush, instead try good quality canned black beans (well drained and washed). They are not same but they will with the right seasoning and simmering.
Using canned black beans: You can also make this curry using canned black beans. Follow the same steps and add the canned black beans (instead of dry uncooked) that are washed and drained. Since they are already cooked, there is no need to pressure cook. Just add water to make a curry consistency and simmer to get the flavors absorbed or simply cook them (without liquid) to get the dry black beans consistency.
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