When I was growing up, I wouldn’t have touched a Black Bean with a 6 foot pole (nevermind with a 6 inch fork).
For some strange reason, I was under the impression that Beans were to be banished to the wastebasket.
(I’d pick around every. single. one.)
Bean there, but never going back to that!
I’ve learned my lesson and now I’m a Legume lovin’ lady, who is bellowing about her Bean-loving from the top of the tallest buildings!
I LOVE BEANS!!
(Whew! I’m glad I got that out of my system.)
Have you and this little Legume Bean properly introduced??
(Yes, that was an attempt at a plant-powered pick-up-line. Were you interested in some superfood speed dating?)
(This post contains affiliate links.)
Black Beans
-Are frugal (On average, $1.39 per pound)
-Are filling & full of Fiber (15 grams per cup!)
-Are Phytonutrient & Protein packed! (Folate, Potassium, Copper, Iron, Magnesium & more)
-Are flavorful (Because they soak-up the seasonings they’re sprinkled with)
-Are fun!!! (Can be baked & blended into sweet Smoothies and Brownies, along with being bold & bursting with flavor!)
–And (especially if you have an Instant Pot) are super straightforward & simple to make!
WITH NO SOAKING REQUIRED!!
(Because, “ain’t nobody got time for that!!”) 😉
How could you not fall in love with all of that?
(Can’t you just picture yourself taking long walks on the beach with a bowl of Beans? 😉 )
– I like to prepare a big batch of Black Beans in the beginning of the week so that they’re accessible & easy to sprinkle over Salads, bake into Brownies and / or feature in Fajitas all week! (Plus, my little guy loves them and they’re an easy addition to a main meal, or make a sensational snack.)
One thing I’ve learned about myself over time is that if I have a food accessible & available, I’m going to grab it!
Beans are dense, have a “meat like texture” & possess a plant-powered, protein packed punch!
They’re a perfect way to fill you up and please your palate!
(Where have they Bean all my life??)
Here’s what you need for a batch of Instant Pot Black Beans
Ingredients
2 Cups of Dried Black Beans
(One pound)
2 Teaspoons of Sea Salt
6 Cups of Filtered Water
Cook Time: 30 Minutes + 10 minutes of natural pressure release
Prep Time: 5 Minutes
Total Time: 45 Minutes
*2 Cups of Dried Beans will yield 7 Cups of Cooked Beans.*
*1.5 Cups of drained, Cooked Black Beans is equal to one 16 oz can of Black Beans*
Mama Magic Tricks
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One of the Chef secrets that I learned from Crunchy Veggie Papa is to spinkle some of the seasonings that I’m going to be using on the other components of the meal into the batch of Black Beans. That way, the flavors are infused into the Beans, they meld well with every component of the meal, & they turn into tiny flavor facilitators that enhance every bite!
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An example of this would be to sprinkle 2 Teaspoons of Cumin into your batch of Black Beans that will be accompanying Crunchy Veggie Mama’s Veggie Fajitas.*
***If you don’t have a specific plan for your Beans, or you’re making them to be used in a Smoothies or Brownies, I would stick to simply seasoning with Sea Salt. ***
Here’s what you do
Step One: Thoroughly rinse & drain your Dried Black Beans.
Step Two: Combine the Dried Black Beans, Filtered Water, Salt & Spices in your Instant Pot.
Step Three: Make sure the pressure release is set to seal (photo shown below) & manually set the timer to 30 minutes on high pressure.
Step Four: After the timer beeps, allow the pressure to diffuse naturally (it will take around 10-15 minutes).
*When the float valve drops, the pressure has released naturally and you will be able to open the lid safely.*
~Do not force the lid open.
Step Five: Remove the lid, drain liquid, eat & enjoy.
-Store your Black Beans in the fridge for immediate use or feel free to freeze them for the future.
*Note: Two cups of dried Beans will yield 7 Cups of Cooked Beans & one and a half cups of drained, cooked Black Beans is equal to one 16 oz can of Black Beans.
Advantages to cooking your Black Beans yourself
-It saves money
(Buying bulk or bagged Beans is cheaper than buying canned Beans or buying Meat.)
-You can control everything added.
(You know exactly how much salt you’re using and you can pass on the preservatives.)
-You avoid harmful chemicals.
(No can lining chemicals or BPA in your Beans.)
-You can season them specifically suited to your tastes & tailor them to your specific dish.
Interested in owning an Instant Pot of your own?
Click Here or on the image above to check it out on Amazon!
Have you Bean thinking about making a Batch of Black Beans?
Be sure to tag @crunchyveggiemama in your photos on Facebook & Instagram so I can see who & what you’re serving!
If you or someone you know would find this plant-powered dish delightful, please be sure to share it!
Sharing is caring!
Until Next Time,
Peas, Love, & Legumes,
~Stephanie
I don’t like cooked spinach so I wonder if there another vegetable I can use in its place? This is one of the easiest low carb recipes I have seen. I’m single and don’t like cooking just for me, especially after a long work day. This seems so quick & easy that I can see making it even during the week.
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!