Those who are familiar with this blog know I love me a good pot of beans. I am always searching for new and interesting ways to make them. One of my brothers recently sent me the seasoning, Tajin. It's a Mexican seasoning that features chili peppers and lime. I've never cooked with it before but after seeing the ingredients, I figured they would work pretty well in a bean dish.
Turns out they do! I used my Cuban Garlic Black Beans recipe but tweaked it for the addition of Tajin. The Tajin added a great spice and tang flavor that complimented the beans perfectly. This may now become my go-to preparation for black beans.
- 1 pound dried black beans
- 4 cups water (plus more for pre-soak)
- 1 cup diced onion (about half an onion)
- 1 bay leaf
- 1 tsp kosher or sea salt
- 1 tsp garlic powder
- 2 tsp cumin
- 3 tsp Tajin seasoning
- Ideally, wash and soak the beans for 8 hours before cooking them. This will help reduce the gas impact after eating them. If you forget, just increase the amount of water to 6 cups and cook twice as long.
- Drain the beans and add them to an Instant Pot or stock pot. Add the water, onion, and seasonings.
- If using an Instant Pot, put the lid on and set on the Beans setting for 30 minutes. Do a 10 minute cool down and then release the pressure. Undo the lid, stir and serve.
- If using the stove top, bring to a boil. Reduce the heat, cover the pot, and simmer for 90 minutes. Remove the lid, test a bean for tenderness, stir and serve.