I never knew how much I loved black beans until I started cooking with dried black beans in the Instant Pot. They are creamy, rich in flavor, and incredibly versatile ! This recipe is unfussy, plant-based, and it freezes super well! It also makes for a great staple to leave in the fridge and reheat for a quick and easy lunch idea! Toss in a scoop of rice, or enjoy the beans over tortilla chips and top them off with a fried egg for a quick but impressive brunch!
The entire recipe gets made in the Instant Pot and get this, it does NOT require soaking the beans! So you don’t have to plan days or hours in advance and can have a delicious dinner on the table in no time! While soaking the beans can help aid in digestion, for the purpose of this recipe you totally do not need to! Just 40 minutes in the Instant Pot, these beans become soft and creamy! You can also play around with the thickness of this soup by adjusting the liquid required and make them thicker (for Nachos, quesadillas etc) or keep it as is for a perfectly creamy soup consistency.
I hope you guys like this one- please comment below with questions or feed back and be sure you’re following my instagram @thechutneylife for all the latest updates!!