The above black beans, egg, avocado, and tomato breakfasts was one of our favorites in Puerto Escondido. I was determined to make similar tasting stewed black beans in the instant pot to recreate that taste and sometimes even this meal at home. I’m still missing the feeling, ambiance, and incredible coffee at the local coffee shop, but until I go back, I’ll daydream while eating these beans.
Instant Pot Mexican Black Beans
Ingredients
- 1 pound organic black beans, soaked/submerged in a large bowl of water for around 24 hours
- 2 tsp cumin
- 1 – 1.5 tsp CCF – cumin, coriander, fennel blend
- 1 tsp Chile powder
- 1/2 tsp cayenne
- 1/2 tsp pink Himalayan salt – add during cooking to help make them more tender
- ground pepper
- splash of apple cider vinegar
Method
After soaking beans for around 24 hours (a must in this recipe), drain and rinse the beans in a large colander.
Add the rinsed beans to the instant pot with 2.5 cups water and all of the spices, salt, and pepper except for the apple cider vinegar. You want the acid to be added after cooking. Stir the spices in with a spoon.
Pressure cook on high for 10 minutes. Once the 10 minutes is up, let the beans self release for 10 more minutes. At this point release any pressure left, open the pot and splash in 1/2 TBSP of apple cider vinegar. Just a small amount is needed. I don’t normally do the best with apple cider vinegar, but in cooked foods/small amounts I do just fine. You can skip it if you’d like, but there was definitely some ACV in the Mexico beans and I really enjoyed them. I tried lemon juice once, but it didn’t cut it. The ACV helps with digestion a bit too.
Once you add the apple cider vinegar, stir the beans again, and cover for about 20 more minutes to let the flavors all meld together more. More time won’t hurt either – I’ve done two hours and they were extra good. The heat will automatically be on warm, just leave it there. Serve however you wish and enjoy!
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