Vegetarian Tex-Mex Black Beans, Instant Pot™
These Tex-Mex black beans are 100% vegetarian and can even be vegan (if you opt to serve them without the sour cream). However, with all the flavour in this dish, even the most devoted carnivore won’t miss the meat!
My adventures with black beans started early. When I was a little girl, living in Rio de Janeiro, feijoada was amongst my favourite dishes. I couldn’t get enough of this rich stew, packed with flavourful cuts of pork.
I still make a mean feijão. However, every once in a while, I crave a lighter, vegetarian black bean dish. On those days, I go Tex Mex and prepare these easy, Instant Pot™ black beans.
The thing I love about these beans is that leftovers never go to waste. You can warm them, mash them and add them to just about anything — from taco salad, to nachos, or even quesadillas.
About the Recipe
One of the things I love about cooking black beans in the Instant Pot™ is that there is no need for overnight soaking. As busy as we all are, that tiny extra step is sometimes difficult to fit in.
Moreover, if you are anything like me, you can wake up in the morning with a serious black bean craving and want to eat them on the same day! So, if you own an Instant Pot™ (or another electric pressure cooker), problem solved.
Because this is a vegetarian recipe, it is important to get maximum flavour out of each and every ingredient. Therefore, caramelising the onions is critical. Taking the few extra minutes to sauté the onions until they are a deep, golden brown yields beans with a rich, satisfying depth of flavour. Don’t be tempted to take a shortcut on this step!
As always, please take the seasonings — spices and chiles — as a guideline. Depending on your family’s tastes, you can always adjust these up and down. Personally, I could even use six serrano chiles, as opposed to the three suggested in the recipe. However, my family loves the heat. If your family has a milder palate, feel free to use just one. Don’t let ingredients lists limit you!
If you have chipotle peppers on hand, you could substitute a few of those with a spoon or two of adobo sauce for the chiles in this recipe. Since chipotle chiles in adobo aren’t readily available in South Africa, I’ve left them out. However, they add a delicious hit of smokiness to the dish. So, I highly recommend that option if you’re so inclined.
Finally, I hope your family enjoys these delicious Tex-Mex black beans every bit as much as mine does. Bon appétit!