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Inspired by one of my favorite vacations, these Costa Rican-style Instant Pot black beans are thick, savory, and infused with warm spices and veggies. Soaked overnight, they cook quickly and make for the perfect side dish or topping with all my favorite meals!
Delicious, nutritious, gluten-free, dairy-free, nut-free, and vegan, these Costa Rican black beans are a great option for everyone at the table!
What Are Costa Rican Black Beans?
When I traveled to Costa Rica, I learned that flavorful beans, specifically black beans, are a staple in the cuisine, and I instantly fell in love with the dish. Unlike other black bean recipes I’ve tried, such as my refried beans and vegan black bean soup, Costa Rican black beans are typically cooked with onions, peppers, and garlic and flavored with warm, savory spices. They’re served at pretty much every meal and are used as a side or base in everything from soup to bowls, and in staple dishes like gallo pinto.
I couldn’t get enough! So, the second I got home, I started experimenting in my kitchen, trying to recreate the savory, aromatic flavors myself. After a few rounds of testing, I’m happy to say I nailed the recipe, and it’s shockingly simple (and budget-friendly) to make! Try these beans for yourself, and I guarantee everyone in your home will be a fan.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Dry Black Beans: Make sure to use fresh, plain black beans. Canned beans won’t absorb the flavors as easily and are likely to become mushy.
- Olive Oil: I use this to sauté the veggies, creating a slightly caramelized effect while adding good-for-you fats. Avocado oil also works well here!
- Veggies: Yellow onion, bell pepper, and garlic add a sweet, pungent taste that truly sets this Instant Pot beans recipe apart.
- Tomato Paste: This adds depth, richness, and a subtle tangy taste while creating a thick, saucy consistency.
- Seasonings: I combine salt, pepper, garlic powder, paprika, chili powder, cumin, and bay leaves to create savory, aromatic flavor. However, to save time, the Sazón seasoning blend creates a similar taste!
How to Make Instant Pot Black Beans
- Soak the beans: Submerge the dry beans in a pot of water, and soak them overnight, making sure to submerge them in at least an inch of liquid. Then, drain them in a colander or fine mesh strainer, and rinse the beans well.
- Cook the beans: Combine the soaked beans, water or broth, and salt in the pressure cooker. Secure the lid, set the valve to sealing, and cook on high pressure. Then, naturally release before carefully manually releasing any remaining pressure.
- Cook the veggies: Sauté the onion and bell pepper in oil in a large pot on the stovetop over medium heat. Once soft, stir in the garlic, and cook until fragrant.
- Combine and serve: Next, add the remaining ingredients, stir to combine, and bring the mixture to a simmer. Cook, stirring occasionally, until the liquid thickens. Season the cooked beans to taste. Enjoy immediately, or transfer to an airtight container and store in the refrigerator or freezer.
Kitchen Tools I Use
My Top Tips & Tricks
- Don’t skip soaking the beans! Soaking overnight improves their texture, helps them cook evenly, and makes them easier to digest.
- Use broth instead of water for the cooking liquid. Cooking the beans in chicken broth or vegetable broth enhances the flavor, especially if the beans will be the main component of your meal.
- Adjust the cooking time. For a saucy consistency, I simmer for about 30 minutes. However, for a thicker, stew-like consistency, I like to let my beans simmer for 45-60 minutes.
- Season generously at the end. Beans often need more salt than expected. So, be sure to give them a taste after simmering, and adjust the seasonings as needed.
My Favorite Serving Suggestions
There are SO many ways to use these Instant Pot beans! Some of my favorite serving suggestions include:
- Serving them over rice pilaf, coconut rice, cauliflower rice, or herb and garlic quinoa for a plant-based bowl.
- Stuffing them into oven baked beef tacos, 15-minute chicken tacos, or burritos.
- Adding them to grain bowls or salads for extra protein and fiber.
- Paired the beans with oven roasted vegetables.
- Use them as a topping with fried or soft-boiled eggs.
More Ways to Use Beans
Costa Rican-Style Instant Pot Black Beans
Ingredients
For the Beans
- 2 cups dried black beans
- Water for soaking
- 6 cups fresh water or bone broth
For the Spiced Black Beans*
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 1/2 bell pepper diced
- 4 cloves garlic minced
- Cooked black beans with their liquid
- 3 tablespoons tomato paste
- 2 teaspoons fine sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 bay leaf
Instructions
Step 1: Soak the Beans
- Place the dried black beans in a large bowl and cover with several inches of water.
- Soak overnight, 8 to 12 hours.
- Drain and rinse the beans well.
Step 2: Cook the Black Beans
- Add the soaked and drained beans, 6 cups fresh water or broth, and 1 teaspoon salt to the Instant Pot.
- Secure the lid and set the valve to sealing.
- Cook on High Pressure for 30 minutes. See note.
- Allow the pressure to naturally release for 20 minutes, then carefully release any remaining pressure.
Step 3: Finish the Beans
- Heat the olive oil in a large pot over medium heat.
- Add the onion and bell pepper and sauté for 5 to 7 minutes, until soft.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the cooked black beans with their liquid, tomato paste, salt, pepper, garlic powder, paprika, and cumin.
- Stir well and bring to a gentle simmer.
- Cook over medium to medium-low heat, stirring occasionally, until the liquid thickens and the flavors come together, 30-60 minutes.
- Taste and adjust seasoning as needed/desired! Usually some more salt!
Notes
- *Substitute the individual spices with 2-3 tablespoons of Sazón seasoning blend.
- Soaking improves texture and digestibility. If you don’t soak, cook for 40 minutes in the Instant Pot.
- Older beans may need a few extra minutes of pressure cooking
- Simmer longer for thicker, more concentrated beans
- Add a splash of water or broth if the beans thicken too much
