Black Beans (Instant Pot or Slow Cooker)

Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.

Heat olive oil in a large cast-iron pan over high heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until softened, about 7–9 minutes.Add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.

Rinse dried black beans in a strainer and pick through them, discarding any debris or shriveled beans. Add beans to the cooker along with water, stock, chipotle peppers in adobo sauce, and bay leaf. Season with salt & pepper. (I typically add 2 teaspoons salt & 1/2 teaspoon pepper, but adjust to preference.)

Cook: Slow Cooker: Stir, cover, and cook on high for 7–9 hours, or until beans are very tender. Instant Pot: Seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 45 minutes. It will take about 15–20 minutes to come to pressure. When finished, allow a natural release for 25 minutes, then carefully release any remaining pressure.

Remove the lid and taste. Add more salt as needed (I usually add another 1 teaspoon, depending on the stock). Remove and discard the chipotle peppers and bay leaf. Stir in cilantro and a squeeze of fresh lime juice, if using.

Use a slotted spoon to serve as a side dish or use in other recipes. The beans will continue to thicken as they sit and taste even better the next day. Store the beans in their cooking liquid and drain as needed.