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An unsuspecting nutritional black bean.
The hold you had.
This past week, dry black beans turned plump, tender, and flavor filled.
While hurt, our daughter was on a strict nutritional program, which included a different overnight soaked, then cooked bean in every meal. The overall therapy years and extensive program kicked our booty. After she passed, we didn’t want to see therapy related, including innocent dried beans, so avoided cooking them (for the most part).
If ever there’s cause for home cooked black beans, it’s Game Day Layered Dip. One scoop and the flavor whooshed back. Why had it taken so long? I know why, but with the tailored taste and texture of from scratch beans, I shudder to think of cracking a can. Especially with how simple and fast these beans come together with the help of an Instant Pot. If only this dream machine was on the market when cooking for our daughter.
To Soak or Not?
The short: it’s a personal choice.
The long: since our departure from the dried bean world, much has changed. For our daughter’s tummy, soaking the beans overnight was a must, so like muscle memory, I did for this recipe too. Nowadays, when speaking of texture, color, cooking time, and digestibility— there may or may not be a difference?
When soaked, these jet black beauties are quite the stunner. Either way, I suggest rinsing and removing cracked, discolored and small pieces of anything that doesn’t resemble a black bean.
Storing
- For fresh beans, store in a food safe container with a tight lid. Beans like a cool, dry, out of direct sunlight place. If stored well, they’ll keep for years.
- If you’re like me and sometimes forget, a found plastic bag of beans are fresh for one year only. The cooking time either needs an extra few minutes or a couple Instant Pot natural release minutes. The texture of the bean may change. To soften, add 1/4 teaspoon baking soda (per one pound) when cooking.
How many cups in one pound of dried beans?
- 2 cups = 1 pound
- 1 pound dried beans = 5-1/2 – 6-1/2 cups cooked
When layered and brought game day, the Niners were rightfully the star of the show, but these smashed black beans received their fair share of oohs and aahs!
Smashed Black Beans - Instant Pot
Ingredients:
- 1-2 teaspoons olive oil
- 4 cloves garlic - minced
- 2 teaspoons ground cumin
- 1 teaspoon ground chili powder
- 2 cups dried black beans - rinsed
- 2½ teaspoon kosher salt
- 5 cups water
Instructions
- Rinse dry black beans, removing any discolored beans or debris from the strainer. Soak the beans overnight, for a small amount of time, or not at all.
- Set Instant Pot to "sauté." After about 2 minutes, add the olive oil. After another minute, swirl to coat. Add the minced garlic and stir for 30 seconds, then add cumin and chili powder. Continue stirring until fragrant, about 60-90 seconds.
- Add the black beans and water. Give the mixture a good stir. Secure the lid and set the valve to "seal."
- Press the "cancel" button. Then press "bean/chili." The time will show 35 minutes on normal and high temperature. Increase to 45 minutes.
- Once the timer sounds, manually release the pressure. Drain, but reserve, the liquid.
- Ahhh, admire the beauty of your homemade black beans! Sprinkle salt, then with a potato masher, smash for a heartier consistency or smooth with an immersion or Vitamix blender. Use reserved liquid, as needed. Taste and season to your liking. Garnish and savor.
Notes
- I use a 6 quart Instant Pot.
- Vegetable broth can be exchanged for a few cups of water too!
- I used this recipe for a layered dip, but jalapeños, onions, and bell peppers can be sautéed with the garlic for extra goodness.
- Leftover beans will thicken, but thin when heated. A small amount of vegetable broth can be added before or after re-heating too.
- Beans keep in the refrigerator for up to 4-5 days.
Nutrition
