Ingredients
Directions
Once the beans have been soaked (this is optional; see Chef’s Notes), drain and rinse them.
Transfer the beans to the Instant Pot or pressure cooker you have on hand.
Add the remaining ingredients except the salt and pepper.
Set the pressure cooker to high pressure for 25 minutes (it will take an additional 10–15 minutes to warm up).
Allow the pressure to naturally release for 20 minutes (or until the float valve drops), then remove the lid.
Stir in the salt and pepper if using. Add enough to your personal preference. Mash the beans for a minute or two to make them creamy, but leave some whole beans intact.
Transfer to storage containers or serve with tacos, burritos, salads, or as a side to your main meal.
Chef’s Notes
Substitutions
In place of chipotle peppers, try ½–1 teaspoon of chipotle powder or chili powder.
In place of canned tomatoes, use fresh.
In place of green Hatch chiles, use poblano peppers or green bell peppers.
How To Use Water or Vegetable Broth
The quantity you use will depend on whether you soaked the beans and your cooking method. If you did not soak the beans, that’s okay! However, you’ll need more liquid. You'll also need more liquid if you cook on the stovetop instead of pressure cooking. See notes below!
If You Forget or Prefer To Not Soak Your Beans
That’s okay! If you didn't soak your beans ahead of time, just add 3 additional cups of water or vegetable broth to the pressure cooker. If beans tend to cause gassiness, it’s best to soak them thoroughly.
Stovetop Directions
After the beans have soaked, drain and rinse them before adding them to a large stockpot. Instead of 3 cups of water or vegetable broth, add 6 cups of water or vegetable broth as well as the remaining ingredients (except the salt and pepper). Heat over medium-high heat, bring to a boil, then reduce the heat to maintain a gentle simmer for 1 hour, stirring the beans occasionally to make sure they’re not sticking to the bottom of the pot. Test the beans by tasting them after one hour. If the texture is to your liking then they’re ready! If you’d like them to be softer in texture, continue cooking in 15-minute increments, adding more liquid as necessary.
Prep Ahead
Soak your beans ahead of time and drain well before placing them in an airtight container and storing them in the refrigerator for up to 3 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
6 servings
1 Serving
- Amount per serving
- Calories109
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 150mg7%
- Total Carbohydrate 21g8%
- Dietary Fiber 6g22%
- Total Sugars 3g
- Includes 0.6g Added Sugars2%
- Protein 6g
- Calcium 54mg5%
- Iron 2.2mg13%
- Potassium 394mg9%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
