OK, so I recently told you that I was on yet another of my healthy kicks, so here goes a new recipe using dried beans. Now before you close down this post or jump out of your bedroom window, I want you to know that these are the best black beans I have ever tasted. And I have been on this strange planet for quite a number of decades now. And, I have made more recipes using dried beans than I can count. And I am good with numbers!

This recipe is straight out of the little recipe book that came with my Cosori Instant Pot/Pressure Cooker. (Thanks again Paula and Mark.)

I am truly not exaggerating when I say these beans could not be more delicious. Or nutritious! They are tender, savory, and juicy. (You need to serve them in a bowl.) But OMG (oh-my-goodness), they make for a very happy mouth. And if I’m not mistaken, my digestive track is probably giving me a “high-five” for providing it with the total and soluble fiber it so richly deserves. Not to mention the important micronutrients like potassium, magnesium, folate, iron, and zinc that come with the whole package.

So if you are trying to eat healthier and still enjoy food that tastes like it’s been prepared by a world class chef, give these beans a try. And if you can find a restaurant that serves beans that are this delicious, please let me know. If they can turn out beans like this, imagine what their chiles rellenos would taste like. The mind boggles at just the thought of a chiles rellenos that good.

Anyway, make some of these beans. And not just because they’re good for you. But out of the sheer pleasure of tasting something so delicious it will almost make you weep. Thank you Cosori for this wonderful recipe. And good health to you all.

2 c. dry black beans, rinsed 

1 onion, chopped 

4 garlic cloves, chopped 

1 T. chili powder 

1 tsp. paprika 

½ tsp. ground cumin 

2 tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil 

3½ c. water 

juice of 1 lime, or more to taste

Place the beans, onion, garlic, chili powder, paprika, cumin, salt, pepper, olive oil, and water in your Instant Pot pressure cooker.

Secure the lid, making sure the pressure release valve is in the locked position.

Select Beans/Chili then add additional time to read 45 minutes.

Press start.

Allow the cooker to naturally release for 15-20 minutes when done cooking. Add the lime juice and adjust seasoning.