Exploring a mostly whole foods, mostly allergen free diet
Cilantro-Lime Black Beans
I had some Rancho Gordo Midnight Black Beans sitting on my pantry shelf and some cilantro and limes in my refrigerator. So, I tossed them all together (along with some garlic and onion of course) and ended up with some delicious black beans! You can use whatever black beans you have on hand….but if you haven’t explored Rancho Gordo beans, give them a look…they have some varieties I’ve never had before!
I made the beans in my Instant Pot, but I’m sure you could also make them in a slow cooker or on the stove. It sure is fast in the Instant Pot! 🙂
Sort through the dried beans, discarding any debris or rotten beans. Rinse the beans in a colander and put in a bowl. Cover with a lot of water, so that the beans will still be covered with water if they double in size. Allow to soak for 6 hours or overnight.
Drain the beans. Rinse. Put the beans in the Instant Pot and add water to just cover the beans.
Add the onion, garlic and bay leaf.
Seal the lid and turn the steam release valve to "Sealing". Press the Bean / Chili function button and set the time for somewhere between 10-15 minutes. (This is the time suggested in the IP recipe book.) Cooking time does vary depending on elevation. It takes me 53 minutes to cook black beans because I live at 7000 feet in elevation!!
When the beans are done cooking, allow for a natural pressure release, which takes about 20 minutes. Carefully remove the lid.
Taste the beans, and if the beans are not quite done, cook for a few minutes longer. Again, allow for a natural pressure release.
Add the juice of one lime, as many chopped cilantro leaves as you want, the cumin, salt, and a heaping spoonful of love. Cover and let sit for 5 minutes.
Taste and add more lime juice, cumin and salt if desired. I liked the juice of two limes!! 🙂
Serve over cooked rice, with chopped cilantro leaves on top and lime wedges beside if desired.