Can you make Mexican black beans in a pressure cooker or Instant Pot?

Yes. To make this recipe in a pressure cooker or Instant Pot, sauté the onion, tomato, and garlic using the sauté function. Add the beans, cilantro, cumin, oregano, and salt, then cook on high pressure for 4-5 minutes. Allow the pressure to release naturally for 5 minutes before releasing the remaining pressure manually.

Can you use dry black beans instead of canned beans?

Dry black beans can be used, but they need to be cooked first. Once the beans are tender, measure about 1 ¾ cups of cooked beans along with some of their cooking liquid, using enough water to lightly cover the beans, and proceed with the recipe as written.

Are black beans healthy?

Yes, I do consider black beans to be a healthy whole food. They’re a great source of fiber , good source of plant-based protein, and contain important minerals like iron and magnesium. They’re also naturally gluten-free, dairy-free, and nutrient-dense food that can help support digestion , provide lasting energy, and make meals more filling.

Mexican Black Beans

Servings: 5 (1 3/4 cups total) 1x

Scale

Ingredients

Cooking spray
2 teaspoons olive oil or avocado oil
½ cup yellow onion, diced small (about ¼ medium onion)
1 roma tomato, diced small
2 garlic cloves, peeled and finely minced or grated
1 (15-ounce) can no salt added black beans (do not drain)
¼ cup finely chopped fresh cilantro leaves and stems
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon fine salt
Optional for serving: finely shredded Mexican blend cheese or crumbled/grated cotija cheese, chopped cilantro

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Instructions

Place a medium saucepan over medium heat. When the pan is hot spray with cooking and oil, swirling the pan to coat.
Add the onion and cook for 4-5 minutes or until the onion begins to soften.
Add the tomato and garlic and cook for another 1 minute.
Add the undrained black beans, cilantro, cumin, oregano, and salt.
Stir and reduce the heat to medium-low.
Simmer uncovered for 15-20 minutes or until the onions are tender.
Garnish with additional cilantro if desired.
Leftovers may be stored in the refrigerator in an airtight container for up to 4 days or frozen for up to 3 months.

Nutrition Information

Serving Size: ~ 1/3 cup
Calories: 105
Fat: 3 g
(Sat Fat: 0 g)
Sodium: 238 mg
Carbohydrate: 15 g
(Fiber: 5 g
Sugar: 1 g)
Protein: 5 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Vegan Vegetarian

Recipe By: Jessica Beacom