Vegan Black Beans
This super easy and hearty vegetarian recipe is coming into your life to stay and become your new go-to dry black beans recipe. It's loaded with delicious flavors from smoky chipotle chiles, all the garlic and onions plus a few others pantry essentials. This 10 servings recipe freezes wonderfully, and will keep providing you with essential vegetable protein from meatless Mondays through the weekend!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz dry Black Beans
- 2 whole smoky chiles chipotle
- 2 bay leaves
- 5 cups of water
- 1/2 tsp cumin
- 1/2 tsp white wine vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp of Brazilian Sofrito (or 1/2 onion diced, plus 5 garlic cloves minced)
- 2 1/2 tsp salt
- Pepper to taste
Instructions
- 1
Pick, wash, then soak the beans in cold water for 30 mins.
- 2
After 30 minutes, drain all the water, and soak in new cold water for another 30 mins.
- 3
Drain beans, wash them well, then add them an instant pot, or pressure cooker. Add the chiles, the bay leaves, and the 5 cups of water.
- 4
Close the instant pot, and cook on manual for 30 mins.
- 5
When the beans are almost done cooking, heat the olive oil in a sauté pan over medium to high heat. Add the Brazilian Sofrito and sauté until golden, about 2 minutes.
- 6
After 30 mins, safely release the pressure and open the pan. Change the now open/uncovered instant pot settings to sauté mode and pour the sautéed Brazilian Sofrito, the cumin, the vinegar, and salt and pepper.
- 7
Cook on sauté mode uncovered for 10-15, stirring occasionally.