TL;DR: Hearty black beans and zesty soyrizo become best bros in this easy Instant Pot (or pressure cooker) recipe.
Here’s a recipe that’s so easy and delicious that it just might change your life. Okay maybe not, but at least it’ll save you some time, and possibly make your friends like you more. There are so many vegetarian and vegan bean recipes out there, and many of them are downright awesome. However my issue with a lot of them is that they lacked a certain depth of flavor that I wanted from my beans. I always felt like my carnivorous friends were enjoying the gastronomic benefits of the lard-eating and meat broth-using society that I wasn’t a part of. That was until I discovered soyrizo black beans.
Soyrizo, or vegan chorizo, is made with similar spices and ingredients used in the meat version. It’s got that crumbly, lusciously greasy “stuff” that makes your mouth pucker up and take notice. Even so, it’s got about half the calories of regular chorizo, if you’re counting. In any case, I found that sauteeing soyrizo until it’s crispy on the edges and combining it with dried black beans and a few other key ingredients in my Instant Pot (or pressure cooker) yielded exactly what I wanted. Tender, succulent beans infused with richness and tanginess from the soyrizo and spices.
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A word on the mighty Instant Pot: while you can certainly make this on the stove top, using some sort of pressure cooker will save you lot of time. Also I’ve found that pressure cooking results in a more consistent texture and *seems* to infuse the flavors into the beans better. I vigorously wave the flag for my Instant Pot IPDUO-60, which I use for this and countless other dishes. But if you’re happy with a regular pressure cooker or even your trusty stove top pot and pan, you do you.
The Process: Crisp the soyrizo, dump everything else into the pot, come back in an hour and consume.
Corral and prep the stuff. You don’t need much to make awesome soyrizo black beans. First, make sure to rinse the beans and remove any weird debris and whatnot. If you don’t have Better Than Bouillon vegetable base, just use vegetable stock instead of water.
Heat up the Instant Pot, and add oil and the soyrizo (half of a full package) to the pot. Sauté, stirring occasionally until crispy on the edges.
Next, add the onion and serrano pepper halves, garlic cloves and bay leaves. Stir and cook for a couple of minutes.
Then add the bouillon base, beans and water. Stir to ensure the bouillon base is mixed in with everything.
Close the lid on the Instant Pot, and set to “Bean/Chili” for 30 minutes. During this time, feel free to make other stuff that will go with these beans. May I suggest some Roasted Tomatillo Salsa and/or some Spicy Seitan?
Let the steam release naturally for best results (should take somewhere around 20 minutes), and you’re pretty much done. Check for seasoning and add salt if needed. Also, check for consistency and adjust if needed. Sometimes I like to mash up the beans a bit to add thickness, or mash them up a lot (almost refried beans style) if I’m going to add them to burritos or tacos. Up to you. Serve your soyrizo black beans as a side, dip, taco/burrito ingredient, or just eat out of a bowl.
Yields 6 servings
Hearty black beans and zesty soyrizo become best bros in this easy Instant Pot recipe.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 lb dried black beans
- 3 c water
- 1 onion, halved
- 1 serrano pepper, halved
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 tsp better than bouillon, vegetable base
- 2 tbsp vegetable oil
- 6 oz soyrizo (1/2 package)
- Rinse beans, remove any debris and set aside.
- Set Instant Pot to "Sauté" (or regular pot to medium-high heat), add oil. When oil is shimmering add soyrizo and cook, stirring occasionally until browned with crispy parts, about 8 minutes.
- Add halved onion and serrano pepper pieces, garlic cloves, and bay leaf. Cook and stir for a couple of minutes.
- Add bouillon, beans, and water. Set Instant Pot to "Beans/Chili" and cook for 30 minutes and let the steam naturally release (about another 15-20 minutes). If using a regular pot, cook for about an hour and a half or until the beans become soft and tender. Soaking the beans beforehand will reduce the cooking time.
- Remove bay leaf, onion and serrano pieces. Mash up any remaining chunks of garlic. Season and serve!
Macros per Serving: 11g protein, 10g fat, 25g carbohydrates (7g fiber); 222 calories