Ultimate Black Beans

• Soak dry black beans for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 cup dry black beans
• 3 cups water
• 1/2 tsp salt (for beans)
• 1/4 tsp salt (for tempering)
• 1 diced jalapeño
• 3 cloves minced garlic
• 1/4 finely diced red onion
• 1 tbsp oil
• 1/2 tsp cumin powder
• 1.5 tbsp taco seasoning
• Juice from 1/2 a lime
• 5-6 sprigs chopped cilantro
• Shredded mixed cheese

1. 1Wash and rinse dry black beans, then soak in fresh water for 30 minutes.
2. 2Drain soaked beans, transfer to pressure cooker, add 3 cups fresh water and 1/2 tsp salt, stir.
3. 3Close pressure cooker, bring to one whistle on high heat, then lower heat to low and cook for 30 minutes. Let pressure release naturally.
4. 4While beans cook, finely dice 1/4 red onion, mince 3 cloves garlic, and dice 1 jalapeño.
5. 5In a skillet, heat 1 tbsp oil on medium flame. Add diced red onion and sauté until translucent.
6. 6Add minced garlic and diced jalapeño, along with 1/4 tsp salt, and cook until onions are translucent.
7. 7Stir in 1/2 tsp cumin powder and 1.5 tbsp taco seasoning, cook for about 1 minute until fragrant.
8. 8Check cooked beans for doneness. Mash some beans directly in the cooker with a potato masher to thicken the consistency.
9. 9Add the tempering mixture from the skillet into the pressure cooker with the mashed beans. Stir well.
10. 10Stir in lime juice and chopped cilantro.
11. 11Serve hot, garnished with shredded cheese and tortilla chips.

These instructions are our analysis of the original video. Watch on YouTube →