Did you forget to soak your dry black beans again?
I’m sure that never happens to you, but just in case I’m going to share my secret for making homemade Chili Lime Black Beans in about an hour – using dry beans. That’s right…from dry to delicious in about an hour with no soaking.
Yes, soaking your dry beans and legumes is healthier. And I do soak them – most of the time. But sometimes, I forget. Shocking, I know.
This weekend I needed to take something for our weekly Fellowship potluck and our hosts were serving nachos. Beans and nachos are perfect (well, at least for the non-THM crowd!), and as it turned out it was a good thing for me to bring. One of the ladies there is doing a 10 day cleanse of some sort and isn’t eating meat. She loved these Chili Lime Black Beans so much I sent what remained home with her.
Wondering what a THM is and why beans and nachos might not be a good fit? Read more about that here.
The Instant Pot is a one-pot wonder machine.
My last recipe was also for the Instant Pot – Smoked Paprika Chicken and Mushrooms. Making a meal in one pot means less clean up later. Not only does it save time in preparation, it makes clean up easier too. If you spend any amount of time in the kitchen, you will appreciate that for sure.
If you’re a Trim Healthy Mama, especially of the Purist variety, you appreciate time-saving devices and techniques!
One helpful tip I picked up to help your Instant Pot pressurize more quickly is to use the saute function. This Chili Lime Black Beans recipe includes fresh diced onion and garlic and sauteing them also helps bring out the flavor as well as heat up your Instant Pot, which reduces the time it takes to pressurize.
Trim Healthy Mamas, here’s the scoop on this recipe.
You have two options for fat here. You can use cooking spray for fat-free Chili Lime Black Beans, or you can use one or two teaspoons of fat for a low fat dish. If you want to save your fat grams for something else in your meal, opt for the cooking spray.
Because I like to know what’s in my food, I use my Homemade Chili Powder and let me tell you another secret: if you have whole cumin seeds, toast them in a dry cast iron skillet for a few minutes until they get very fragrant. Then grind them. It truly brings a new dimension of flavor to any recipe! I like to use the mortar and pestle that my dear Mother in Law got me one year. You get a little workout, too.
I didn’t want my beans to be too “soupy” so I use less water. If you like more liquid in your beans, add another cup of water.
This made 5 cups of cooked beans. Depending on what you chose to do with the fat, the numbers are:
If you used 2 teaspoons of fat: each cup has 1.87 grams of fat (might as well call that 2 grams, right?)
If you used 1 teaspoon of fat: each cup has 0.93 grams of fat (so essentially ONE gram)
If you used non-stick spray, you’ve got yourself some fat-free Chili Lime Black Beans.
Let’s get the party started, shall we?
- 2 c dry black beans, sorted and rinsed
- 1 onion, chopped
- 2 tsp red palm oil, coconut oil or other high-heat safe healthy fat
- OR use cooking spray instead for fat-free recipe
- 4 cloves fresh garlic
- 1 Tbs chili powder
- 1 tsp smoked paprika
- 2-3 tsp mineral salt, like pink Himalayan
- 3 c water (or 4, if you like more liquid in your beans)
- Juice of 1 lime
- Set Instant Pot to saute and add fat
- When fat is melted, add onions and garlic and saute for a couple minutes
- Add beans, water, chili powder, smoked paprika and salt
- Secure the lid, turn vent knob to "sealing"
- Set to Manual for 40 to 50 minutes
- Use NPR (Natural Pressure Release) to allow pressure to release
- After lid is safe to remove, add juice of one lime and stir well. Taste and adjust seasonings if desired
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