adapted for no-oil from epicurious recipe
This is one of my staple recipes because black beans are to an essential part of my vegan lifestyle. These beans can also be pureed into a soup. And making them from dry beans allows you to control the salt content and save money. These beans can be cooked on the stovetop which requires soaking the night before our you can make them in about 60 minutes (cook time) in an electronic pressure cooker like the #InstantPot
2 tablespoons water
1 ½ cups onion, chopped
8 garlic cloves, chopped
1 Tablespoon ground cumin
2 teaspoons ground coriander
¼ cup chopped jalapeño chile with seeds, divided
2 cups dried black beans
6 cups low-salt vegetable broth
salt to taste
Chopped fresh cilantro (garnish)
Lime wedges (garnish)
1. Heat large pot over medium-high heat or use sauté button on Instant Pot. Add onion sauté until vegetables begin to soften, about 6 minutes, adding water as needed to prevent burning or sticking.
2. Add garlic, cumin, coriander and jalapeño sauté for 1 minute.
3. STOVETOP: Add beans and broth; bring soup to boil. Reduce heat to medium, cover, and cook until beans are tender, about 1 hour. (Beans must be soaked overnight and soaking water poured out if using STOVETOP method)
4. INSTANT POT: Add beans and broth. Seal Instant Pot and cook using BEAN button for 55 minutes. Natural Release or Quick Release. (No need to soak beans.)
NOTE: For a soup, transfer 3 cups of beans to blender and puree until smooth. Pour off and reserve some of the liquid from the beans remaining in the pot. Return puree to pot. Adjust consistency with reserved liquid or stock.