Instant Pot Spicy Black Beans

They aren’t really instant, but they are pretty fast. You can do this in any pressure cooker, though I made them in the IP today.

1 pound dried black beans
1 onion, diced
2 jalapeño, sliced
5 cups water or vegetable broth
2 TBSP cumin
2 cans Rotel tomatoes (or just diced tomatoes and add another jalapeño)
1 lime, juiced
Salt to taste

– If you would like to soak your beans for 6-8 hours ahead of time, you can cut at least 10 minutes from the time below.
– Combine all ingredients except salt in the Instant Pot or pressure cooker.
– Cook on high pressure for 35 minutes, wait 5 minutes and then quick release, or cook on high pressure for 30 minutes and natural release.
– Serve with tortilla chips and assorted goodies

Black Bean and Quinoa Stuffed Cubanelle Peppers


This was a quick dinner with the canned beans and tomatoes. You can certainly make it more luxe with some homemade beans and freshly diced tomatoes and hot peppers!

1 diced and sautéed onion
1 can black beans
2 cups cooked quinoa
1 can Rotel tomatoes with chile peppers
Salt and pepper to taste
10 cubanelle peppers

Remove ends from peppers and seed. Mix sautéed onion, black beans, quinoa, rotel, salt and pepper. Stuff cubanelles with quinoa and bean mix. Bake at 350* for 30-45 minutes.

Makes 5 servings.

Nutrition (main):
250 calories
65 grams carbohydrates
14 grams protein
300 grams potassium