One of the most common staples in our house with many meals is black beans. Sometimes they are a side dish and sometimes they are part of the main dish.
Also, because our family has members who are mostly vegetarian and other members who eat meat regularly, this is a good option for everyone. If we do not have black beans for more than a day or two, I make a special trip to the store for them because we start missing them that fast.
I do what to share with you the black bean recipe, which is less of a recipe and more of a group of variations to change up how your black beans can be prepared.
Healthy Black Bean Instapot Uses
This is a common staple of people in Latin America and is frequently eaten in the home, but traditionally is not served to guests because it is so inexpensive and common. It can be used in a lot of ways, and here are some things you can do once the base beans are prepared.
- Refried Black Beans
- Bean Nachos
- Black Bean Soup
- Bean Quesadillas
- Bean Dip
- Vegetarian Black Bean Burgers
What makes this version of black beans more healthy is the addition of flaxseed, which has very positive properties and is a vegetarian supplement for fish oils, and is easily mixed with the beans and does not change the taste. The key is to not add too much or it clumps and looks less appealing in the beans. Be sure to mix them before serving.
Healthy Instapot Black Beans
- 1 LB Black Beans Dry
- 2 tbsp Flaxseed Milled
- 2 tbsp Salt
- Dump dry black beans into a white large plastic container and sort through them removing any dirt and small rocks.
- Wash beans with water. Dump water out.
- Refill container with enough water to be double the height of the beans in the bottom
- Let sit overnight
- Dump out water. Add black beans to Instapot pot and enough fresh water to cover the beans plus an inch.
- Add flaxseed to beans
- Cook in Instapot for 8 minutes
- Let it depressurize on its own
- Carefully remove pot and add salt to taste. It takes more salt than you think, but be careful not to oversalt.
- Serve whole or smashed – freeze servings you cannot eat within 2-3 days
We actually do double this black bean recipe every 4-5 days and do not need to freeze it because we finish them so quickly. We usually eat them with our breakfast as well as with our dinner. It is a great, healthy staple that is very versatile.