Black beans with green chiles + cumin from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 109) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic rice; Guidelines for brown rice; Guidelines for white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram or fresh oregano for sage.

  • babyfork on February 12, 2024

    Made this again, but added a roasted poblano chile and a jalapeno (deskinned and deseeded) as well as a can of chopped green chiles. Instead of adding the veggies at the end, I just buy a good quality fresh salsa and add some of that. (I'm in California, so we have plenty of good salsa options in the refrigerated section of my local grocery store.) Served over brown rice. This is a good recipe that I'll keep making.

  • jenmacgregor18 on March 01, 2023

    Great flavor. I did omit the sage and subbed sofrito that I had on hand. I had soaked the beans and mine did turn out too soupy, so I pureed most of the beans. But it tasted great.

  • meginyeg on March 11, 2022

    Good flavour but it was a bit more soupy than I intended so I went with it. I added corn and we had a really nice black bean soup.

  • hbakke on February 26, 2022

    Nice flavor from the chiles and tomato puree. Mine came out pretty watery even after using the sauté function for a few minutes. Also, I think my black beans may have been very old because they were a tad undercooked after 40 minutes in the pressure cooker.

  • tarae1204 on February 16, 2022

    Absolutely delicious beans. I think this recipe turned my children into bean lovers, which is a good thing. While my Rancho Gordo Midnight Black Beans cooked in the Instant Pot, I was able to make corn muffin tops from Back in the Day Bakery.

  • babyfork on February 26, 2020

    I was trying to use up stuff in my pantry and discovered a bag of Rancho Gordo Midnight Black Beans. Took a few shortcuts, but loved the end result. Used a 4 oz can of Ortega fire-roasted whole green chiles instead of the fresh peppers. And instead of making a fresh salsa to stir in at the end as called for I subbed a 7 oz can of Herdez Salsa Casera (which had similar ingredients). I had a package of smoked jalapeno cheddar bratwurst sausage which I chopped up and browned in a skillet and then stirred into the beans. Made a really tasty "stew" to serve over rice. BTW, I thought the fresh sage might be weird in this but it blended in and I wouldn't have known it was in there unless I knew it was. Sammy was a fan!

  • PennyG on October 14, 2018

    Delicious! I used roasted Hatch chiles, rather than the poblanos called for in the recipe, because I had some on hand in the freezer. Also, I thought the 40 minutes at high pressure seemed a bit excessive and checked my “bible” for pressure-cooking times, Hip Pressure Cooking. 24 minutes at high pressure is called for at HPC for unsoaked black beans so I split the difference somewhat and selected 30 minutes. It was plenty! I will serve these as a side dish this evening for dinner but as my lunch main with cornbread later this week!

  • mirsaidi007 on April 28, 2018

    As clcorbi wrote, these really are delicious! I had forgotten to pick up cilantro and scallions for the puree, but no matter, it turned out fabulous so don't put off making these if you don't have them. The puree itself, even without the cilantro and scallions, will be made again to be served with chips. And it is absolutely worth it to char the chiles and it can be done with minimal attention on the grill. It came out the consistency of chili and I ate it with cheese and avocado. I will make cornbread to eat with the leftovers.

  • clcorbi on December 12, 2017

    My first recipe from this book and first time using a pressure cooker. These were delicious! I used ground sage instead of fresh, and a few pickled jalapeno slices in place of a fresh chili, but otherwise followed the instructions as written. I found that the beans were a bit watery, but I used the sautee function for a few minutes until they were cooked down to my liking. We ate these as a soup with some garlic bread, but I am looking forward to using the leftovers in tacos or folded into a quesadilla. These have such a nice, vibrant flavor, I would definitely make them again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.