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Spicy Mexican Black Beans - Andrea Meyers
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Spicy Mexican Black Beans

Part of The Kids Cook Monday series.
Course Side Dish
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword beans, gluten free, tomatoes, vegan, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 161kcal
Author Andrea Meyers

Equipment

  • pressure cooker, or 6-quart pot with lid and heavy bottom

Ingredients

  • 16 ounces black beans rinsed and picked through
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle powder or less to taste
  • 2 teaspoons Mexican oregano crushed
  • 8 ounces tomato sauce
  • 2 quarts water
  • 4 tablespoons sunflower oil per pressure cooker directions, may vary with your equipment
  • 2 teaspoons salt
US Customary - Metric

Instructions

Pressure Cooker Preparation

  • Add the cleaned beans, onion, garlic, chili powder, cumin, chipotle powder, and crushed oregano to the pressure cooker. Stir in the tomato sauce, water, and sunflower oil.
  • Cover with the lid and cook according to your manufacturers directions. After the pressure releases, add the salt and simmer for 2 to 3 more minutes, then serve.

Stove Preparation

  • Soak the clean beans in water overnight. Drain well, then add to a 6-quart pot with the onion, garlic, chili powder, cumin, chipotle powder, crushed oregano, tomato sauce, and water. Cover and bring to a boil, then reduce heat to medium and continue cooking until the beans are tender, about 1 hour.

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 781mg | Potassium: 380mg | Fiber: 7g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg