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5 from 23 votes

Vegan Black Beans

This super easy and hearty vegetarian recipe is coming into your life to stay and become your new go-to dry black beans recipe. It's loaded with delicious flavors from smoky chipotle chiles, all the garlic and onions plus a few others pantry essentials. This 10 servings recipe freezes wonderfully, and will keep providing you with essential vegetable protein from meatless Mondays through the weekend!
Prep Time10 mins
Cook Time30 mins
soaking time1 hr
Total Time1 hr 40 mins
Course: Main Course, Side Dish
Cuisine: Brazilian, Latin American
Keyword: beans, instant pot
Servings: 10 servings
Author: Aline Shaw


  • Pressure cooker, instant pot


  • 16 oz dry Black Beans
  • 2 whole smoky chiles chipotle
  • 2 bay leaves
  • 5 cups of water
  • 1/2 tsp cumin
  • 1/2 tsp white wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp of Brazilian Sofrito or 1/2 onion diced, plus 5 garlic cloves minced
  • 2 1/2 tsp salt
  • Pepper to taste


  • Pick, wash, then soak the beans in cold water for 30 mins.
  • After 30 minutes, drain all the water, and soak in new cold water for another 30 mins.
  • Drain beans, wash them well, then add them an instant pot, or pressure cooker. Add the chiles, the bay leaves, and the 5 cups of water.
  • Close the instant pot, and cook on manual for 30 mins.
  • When the beans are almost done cooking, heat the olive oil in a sauté pan over medium to high heat. Add the Brazilian Sofrito and sauté until golden, about 2 minutes.
  • After 30 mins, safely release the pressure and open the pan. Change the now open/uncovered instant pot settings to sauté mode and pour the sautéed Brazilian Sofrito, the cumin, the vinegar, and salt and pepper.
  • Cook on sauté mode uncovered for 10-15, stirring occasionally.

Bom Apetite!!