Tex-Mex Black Beans

In my life, I have come across many phenomenal recipes for black beans, having grown up in Southern California and now living in Texas.  This one I would say is a good contender.  It has the flavor profile you’d expect, and it’s practically fool-proof in its simplicity.  Do y’all prepare your beans differently?  Let me know!

Note: this recipe uses an Instant Pot pressure cooker.  If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead.  Your choice!


  • 3 cups dry black beans, soaked
  • 1 onion, chopped
  • 3-5 cloves garlic, chopped
  • 1 L vegetable broth
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 Tbsp. chili powder
  • ½ tsp. cayenne pepper
  • Salt, to taste
  • 3 cups frozen corn (optional)


  1. Add all ingredients into the Instant Pot
  2. Add enough water to cover the ingredients
  3. Close and seal the Instant Pot
  4. Press “Manual” and set the time to 15 minutes (25 minutes if beans are dry)
  5. After the timer goes off, let the pot depressurize for 10-15 minutes
  6. Open the seal to “Venting”
  7. Blend half of the beans with an immersion blender (or mash beans with potato masher)
  8. Add in frozen corn if desired
  9. Add salt to taste if needed
  10. Serve with potatoes, rice, avocado, or whatever works for you
  11. Enjoy!


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