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These are as easy as putting everything into a slow cooker & walking away. I did not even pre-soak the beans. You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top. These are mildly spicy & mildly citrusy. You could ratchet either of those flavors up or down – according to your preferences.
Vegan Spicy Citrus Black Beans (Instant Pot, Slow Cooker or Stove Top)
Feeds 6 with rice
1 lb dry black beans
5 cups water or stock (1 cup only if using drained, canned beans)
Juice of 2 limes
juice of 1 large lemon
juice of 1 large orange
6 garlic cloves – minced
2 (or more or less) chipotle chilies in adobo – minced
1 onions – diced
3 serrano (or jalapeno) peppers – minced (or to taste)
1 TBS ground cumin
2 TBS dry oregano (or fresh – chopped)
2 bay leaves
2 tsp dry sage
1 tsp of salt
Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze
Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours. Cook uncovered longer if they are too wet – add water if they are too dry. If they seem too runny – maybe puree a small amount of the beans & return them to the pan.
Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender). Boil longer if they are too watery. Add water if they get too thick. If they seem too runny – maybe puree a small amount of the beans & return them to the pan.
Put it all into the Instant Pot & cook on manual for 25 minutes. Drain in a colander if they are too wet. Add water if they get too dry. If they seem too runny – maybe puree a small amount of the beans & return them to the pan.
All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.
Garnish with cilantro & serve with rice. Maybe squeeze a bit of lemon, lime or orange juice onto the beans.