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no salt black beans without salt easy homemade beans from scratch with no salt added

Low Sodium Black Beans

AuthorKelly Jensen
Low Sodium Black Beans Recipe is high in fiber and protein, loaded with spices, and great added to tacos or a burrito bowl. These salt-free spicy black beans can be made with either dried or canned beans (your choice!).
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 243 kcal

Equipment

  • Large Pot, or Pressure Cooker

Ingredients
  

Stove Top Recipe with Canned Beans

  • 2 14- ounce cans black beans cooked low sodium if possible
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 medium jalapeno seeds removed and chopped
  • 1 teaspoon each paprika chili powder, cumin, oregano
  • ½ cup No Salt Added vegetable stock
  • 2 bay leaves
  • Juice of 1 lime about 1-2 tablespoons

Instant Pot Recipe with Dried Beans

  • 1 lb dried black beans no soaking required
  • 1 tablespoon olive oil
  • 1 sweet onion finely diced
  • 1 teaspoon each paprika chili powder, cumin, oregano
  • 1 medium jalapeno seeds removed and chopped
  • 5 cups No Salt Added vegetable stock
  • 2 bay leaves
  • Juice of 2 limes about 3-4 tablespoons

Instructions
 

Stove Top Directions with Canned Beans

  • In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until the onion begins to soften.
  • Add the jalapeno peppers and black beans. Stir in the chili powder, paprika, cumin, oregano, and vegetable stock. Mix well to combine. Add the bay leaves, cover, and bring to a boil. Once boiling, cover and reduce to a simmer.
  • Cook for 25 minutes, remove the bay leaves, and squeeze in fresh lime juice.
  • Add to tacos, burrito bowls, or just enjoy by themselves.

Instant Pot Directions with Dried Beans

  • In the Instant Pot, heat the olive oil over medium heat and set to Sauté mode. Add the onion and cook for 5 minutes until the onion begins to soften.
  • Add the jalapeno peppers and black beans. Stir in the chili powder, paprika, cumin, oregano, and vegetable stock. Mix well to combine. Add the bay leaves, and seal the Instant Pot lid. Set to Pressure Cook (or Manual/High mode, depending on your model), and cook for 40 minutes.
  • Once 40 minutes has passed, allow the beans to naturally release for 10 more minutes. Then carefully quickly release the remainder of the steam. Remove lid, discard the bay leaves, and squeeze in fresh lime juice.
  • Add to tacos, burrito bowls, or just enjoy by themselves.

Notes

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Nutrition

Calories: 243kcalCarbohydrates: 40gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 15mgPotassium: 910mgFiber: 9gSugar: 4gVitamin A: 13IUVitamin C: 3mgCalcium: 87mgIron: 3mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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