Piping Pot Curry · by Meeta Arora★ 4.8 (124)
Mexican Black Beans in Instant Pot
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 17%
CARBS 23G64% OF CAL
2G FIBER2G SUGAR20G OTHER
FAT 3G19% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flavorful Mexican black beans cooked in an Instant Pot with cumin, oregano, and cilantro. Packed with protein and fiber, a versatile side for Mexican meals.
sidemexicanbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon Oil
- 1/2 cup Onions (diced)
- 1/2 tablespoon Garlic (minced)
- 1 Bay leaf ((optional))
- 1/2 Red bell pepper (diced )
- 1 cup Dry black beans (7oz. rinsed)
- 2 cups Water or broth
- 1/2 tablespoon Ground Cumin (Jeera powder)
- 1/2 tablespoon Oregano
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 tablespoon Lime juice
- 1/3 cup Cilantro (chopped)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 17%
CARBS 23G64% OF CAL
2G FIBER2G SUGAR20G OTHER
FAT 3G19% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 201mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 574mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.