Creamy dreamy vegan, gluten-free black beans.
Instant Pot! Creamy-Dreamy Black Beans.
Feel free to use this recipe as a blueprint, or jumping off point. If you don’t have all of the seasonings you can switch them out with what you do have just keep the bean and water ratio the same and add some kind of vinegar after the beans have cooked.
Creamy dreamy vegan, gluten-free black beans.
Instant Pot! Creamy-Dreamy Black Beans.
Feel free to use this recipe as a blueprint, or jumping off point. If you don’t have all of the seasonings you can switch them out with what you do have just keep the bean and water ratio the same and add some kind of vinegar after the beans have cooked.
Servings
6cups
Servings
6cups
Ingredients
Instructions
  1. Press the saute setting on the Instant Pot, and let it get hot while you prep the vegetables.
  2. Add the olive oil, and quickly add the diced onion, celery, sweet pepper and salt. Cook, stirring regularly, until the vegetables soften and begin to brown.
  3. Add the garlic, granulated onion, chipotle chili powder, if using, oregano, paprika, and bay-leaf and stir to combine. Continue to cook and stir for another minute. Don’t let the garlic brown!
  4. Add the water, beans, bouillon and liquid smoke, if using. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 50 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.
  5. Remove the lid and stir, Bring the beans to a steady, full simmer (I use the bean/chili setting–watch for splashes). Add the orange juice and canned chipotle, if using and stir often, mashing a few spoonfuls of beans against the inside wall of the cooker, until the water has reduced, the beans are creamy and the liquid has turned into a thick, gravy. This will take about 10-12 minutes of devoted attention, but can be easily attended while you prep a salad or another side.
  6. Season to taste with salt and vinegar (1-2 tablespoons should do it!). Serve immediately. The beans will continue to thicken as they cool.
Recipe Notes

These beans can be seasoned with chipotle chile powder and/or chipotle en adobo sauce. If using the chile powder, be sure to add it with the onion so it can saute and cook a bit before the beans are added. If you use chipotle en adobo, add it AFTER the beans have cooked, to taste. The adobo sauce contains some vinegar, which could affect the beans and make them difficult to soften. All acids should always be added after the beans are soft.

If you’re gluten-free: many brands of chipotle en adobo contain wheat. Be sure to check labels carefully!

To quick soak beans: put the dried beans in a heat proof bowl and cover with boiling water. Cover the bowl and let rest for an hour. Drain and rinse.