Name: Garlic Soy Black Bean Ragout
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 pound dried black beans, rinsed and picked over; 2 medium red onions, diced; 8 cloves garlic, minced; 4 tablespoons soy sauce; 3 tablespoons olive oil; 3 cups water

Description

Thick and satisfying black bean ragout where red onion and garlic shine alongside soy sauce in this no-fuss Instant Pot creation. Everything combines in one pot for easy vegan cooking and superior flavor development. Approximately 45 minutes, it stores excellently in the fridge or freezer, perfect for prepping multiple lunches and dinners.

Cultural Background

Black beans have been a dietary staple in Latin American and Caribbean cuisines for centuries, often prepared in stews and ragouts influenced by indigenous, Spanish, and African traditions. The ragout technique originates from French culinary practices of slow-simmered meat or vegetable stews but adapts here to plant-based beans for hearty vegetarian meals. Soy sauce introduces an East Asian umami element in this modern fusion, enhancing the savory depth without animal products.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 45 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

1 pound dried black beans, rinsed and picked over
2 medium red onions, diced
8 cloves garlic, minced
4 tablespoons soy sauce
3 tablespoons olive oil
3 cups water

Instructions

Set the Instant Pot to sauté mode on normal heat and add the olive oil. Once shimmering, add the diced red onions and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the rinsed dried black beans, soy sauce, and water to the pot. Stir well to combine all ingredients evenly.
Cancel sauté mode, secure the lid, and set the valve to sealing. Select manual high pressure and cook for 28 minutes.
Allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure. Remove the lid and stir the ragout. For a thicker consistency, use a potato masher or immersion blender to mash about one-third of the beans while leaving some whole for texture.
If the ragout is too thin, switch back to sauté mode and simmer uncovered for 3-5 minutes to reduce slightly, stirring frequently. Taste and adjust seasoning with additional soy sauce if needed. Serve hot or cool for storage.

Tips

- Rinse beans thoroughly and inspect for debris before cooking to ensure even texture and avoid grit.
- Do not exceed the Instant Pot's max fill line; this recipe stays well below it for safety.
- For extra depth, substitute vegetable broth for water if available, or add a pinch of smoked paprika if in pantry.

Nutrition

Calories: 280
Protein: 14g
Carbs: 42g
Fat: 7g