top of page
  • Ipashri

Mexican Black Beans

This is a staple in our house. I make this about once a week. In general the black/purple/blue category is hardest to get in a healthy diet on a regular basis. So I love making these black beans and checking of that food color category for the day. Black beans are packed with protein and fiber and full of flavor. I serve these on a bed of cauliflower rice, or on a coconut flour tortilla and some guacamole.


1 tbsp coconut oil

1/2 cup Onions diced

1 tomato pureed

1/2 tsp garlic minced

1 cup Dry black beans soaked overnight and rinsed, or 1 (16 oz) can black beans, drained

2 cups Water

1 chipotle in adobo sauce (1 small pepper from a can)

1 tbsp ground cumin

1/2 tbsp oregano

1 tsp paprika

1/2 tsp salt

½ tsp lime

¼ cup cilantro


1. Set your pressure cooker to saute mode, and add oil to the inner pot.

2. Add the onions and garlic to the pot, and saute for about 5 minutes.

3. Add the black beans and water, tomato puree, cumin, oregano, paprika, salt.

4. Close saute mode and make sure the vent is set to sealing.

5. Set the pot to pressure cook mode and increase the cook time to 40 minutes (20 minutes if you are using canned beans)

6. Once the beans are cooked, let the pressure release naturally.

7. When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.

8. Add lime juice and garnish with cilantro.

bottom of page