I make about a dozen pies and tarts every Thanksgiving. (Yes, actually.) It’s one of my favorite things to do during the year! This year I combined a couple of recipes to create this brightly colored cranberry curd tart. It’s stunningly fuchsia and so good it became one of our must-haves for the holiday! I’ll show you step by step exactly how to make this tart so it comes out perfect every time.

Cranberry Tart Recipe Ingredients

• Flour: You can use all-purpose flour or a 1:1 gluten free flour blend for this tart. I used King Arthur's 1:1 and it worked beautifully.
• Powdered Sugar
• Butter
• Salt
• Granulated Sugar: I have not tested this recipe with an alternative sweetener, so I can't guarantee the outcome if you make substitutions.
• Oranges
• Lemons
• Fresh Cranberries
• Eggs
• 9-Inch Tart Pan: You'll need a tart pan with a removable bottom for this. I got this 9-inch tart pan on Amazon. I don't recommend using a pie plate because there won't be enough filling or crust dough.

How to make a Cranberry Curd Tart

1. Mix the flour, powdered sugar, salt, orange zest and softened butter cubes together with your hands forming a dough. Press the dough into a tart pan and bake for 14 min at 375F.
2. Make the filling by simmering the cranberries, sugar, and some water until a thick jam forms. Blend until smooth.
3. Put the blended cranberry mixture in a heat-safe bowl fitted over a saucepan containing a few inches of water (a double broiler situation). Add the eggs, yolks, orange juice & zest, and lemon juice & zest.
4. Stir and cook until the mixture becomes hot and thickens slightly. Pour it into the tart pan and chill for 2 hours.
5. Meanwhile make the sugared cranberries by heating some water and sugar in a small saucepan, adding the cranberries for about a minute. Remove them to cool and then chill for 20-30 min before tossing them in the remaining sugar. Arrange them on the finished tart before serving.

Cranberry Tart Recipe Tips

• Make sure you cook off the liquid when you're simmering the cranberries. It should be a thick, jammy texture. Any extra liquid could cause your filling to be too runny.
• It's much easier to remove zest from citrus before you cut and juice it. So do that first, as well as remove some peel for the garnish later.
• Make sure to chill the tart for at least two hours so it can set well. It shouldn't be runny at all when you slice into it. The natural pectin in the cranberries plus the eggs should take care of the thickening process.
• This tart is a great make-ahead dessert. Feel free to make it 3-4 days in advance, storing it in the tart pan until you're ready to remove it and serve. If you're using sugared cranberries, I suggest making those no earlier than 2 days in advance so they don't get mushy.

More Gluten Free Holiday Dessert Recipes on Perry's Plate

If you like this recipe, try one of my other gluten free holiday desserts!

Caramel Chocolate Tart - Another use for that tart pan! This tart has a salty pretzel crust, fluffy chocolate filling and a drizzle of sea salt caramel.

Gluten Free Pumpkin Pie Recipe - I love this maple and chai-infused pumpkin pie!

Gluten Free Hand Pie - Filled with my SUPER easy berry filling! Can also convert this into a full-sized gluten free berry pie.

Chocolate Silk Pie - Rich and decadent!

Pineapple Pie - My grandma's recipe and our most beloved pie recipe.

Best Chocolate Flourless Cake - These individual flourless chocolate cakes are a great make-ahead dessert topped with whipped cream and berries.

Strawberry Trifle - One of our family's favorite desserts!

Coconut Trifle - To die for fluffy coconut dessert with layers of sponge cake, coconut cream, and sweet pineapple.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cranberry Custard Tart

Yield: Serves 6

Prep Time: 45 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 15 minutes

Warning: This beautiful tart might upset your Thanksgiving pie rankings and jump to the top of your list. My family (including every child) devoured this cranberry curd tart in one sitting. It's beautiful fuchsia color makes it a perfect showstopping dessert for the holidays!

Print

Ingredients

For the Crust:

Toggle ingredient group

• ¾ cup flour (all-purpose or 1:1 gluten free blend)
• 6 Tablespoons powdered sugar
• 1 ½ teaspoons orange zest
• ⅛ teaspoon sea salt
• 6 Tablespoons room temperature butter, cut into ½" cubes

For the Filling & Garnish:

Toggle ingredient group

• 12 ounces fresh cranberries, divided
• 1 ½ cup granulated sugar, divided
• 2 whole eggs
• 2 egg yolks
• 4 Tablespoons orange juice + 1 ½ teaspoon zest
• 2 Tablespoons lemon juice + ½ teaspoon zest
• 10 Tablespoons room temperature butter, cut into 1-Tablespoon pieces

Instructions

1. Preheat your oven to 375F. Take a vegetable peeler and peel a thin layer of orange skin from about ½ of one of the oranges. Set aside.
2. Start the crust by whisking the flour, powdered sugar, 1 ½ teaspoons zest from the orange, and salt in a large mixing bowl.
3. Add the softened butter cubes to the bowl and use your hands to pinch the butter into the flour mixture. Keep pinching the mixture with your fingers until the butter is incorporated and the dough comes together in a soft ball. (It'll take a few min. Don't add any water!)
4. Press the tart dough into a 9-inch tart pan. This will take a few minutes as well as you work the dough up the sides of the pan. The dough will be thin, but will thicken after baking.
5. Bake for 13-14 minute or until lightly golden brown and firm. Set aside.
6. Start the filling by putting 8 ounces of the cranberries into a medium saucepan (set aside the rest of the cranberries for the topping later). Add ¾ cup sugar and ¼ cup water.
7. Cook over medium-high heat, stirring often until the cranberries burst and most of the liquid cooks off. You should end up with a jammy-like texture.
8. Transfer the cranberry mixture to a blender and process until smooth, and then empty it into a medium or large heat-safe mixing bowl you can use in a double- broiler set up. Let the blended cranberries cool until just warm and no longer steamy.
9. Set that mixing bowl on top of a saucepan containing 2-3 inches of water. (I rinsed out and reused that same saucepan and the mixing bowl I used for the crust. Just to save you some dishes later.)
10. Turn your stove to high heat and add the 2 eggs, 2 egg yolks, orange juice & zest, and lemon juice & zest. Whisk to combine well and stir often with a rubber spatula, scraping the sides as the mixture heats from the boiling water in the saucepan below. Once the mixture is hot (not boiling) and thickens slightly to coat the spatula, it's finished.
11. Let the filling cool to just barely warm. Use a hand mixer and blend the softened butter into the filling 1-2 tablespoons at a time until it's all blended into the filling.
12. Pour the filling into the cooked tart shell, then cover with plastic wrap and chill for 2 hours before serving.

SUGARED CRANBERRY GARNISH (optional): Add ½ cup granulated sugar and ½ cup water in a small sauce pan and cook over medium heat until the sugar has dissolved. Add the remaining 4 ounces cranberries to the saucepan and let them cook for 1 min.

Remove with a slotted spoon and lay them on a wire rack (instead of a flat surface). Chill until no longer sticky, 20-30 minutes.

Add remaining ¼ cup of granulated sugar to a bowl. If you have any orange zest you can add ½ teaspoon, too. Toss the cranberries in the sugar and the arrange them on the pie with the reserved orange peel and some rosemary sprigs, if you like.

Notes

1. 2 large navel oranges and 1 small lemon should be sufficient for this recipe.
2. You can make the sugared cranberries up to 2 days ahead of time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  RICHSC-PAN Tart Pan, 9 Inch Tart Pans, Non-Stick Removable Loose Bottom
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size ⅙
Amount Per Serving Calories 624Total Fat 34gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 11gCholesterol 205mgSodium 315mgCarbohydrates 78gFiber 3gSugar 61gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Cranberry Orange Tart appeared first on Perry's Plate.

What is Infused Water? 

Infused water is simply drinking water that has fruit or herbs added to create a subtle flavor. Usually it's not sweetened, although there are flavor packets that add both flavor and sweetness. For this post I'm going to show you how to make unsweetened infused water using fresh fruit and herbs.

If you've stayed at a restaurant lately and noticed a water dispenser with slices of oranges or lemon floating around in it -- that's infused water.

What is Spa Water?

Spa water is an infused water commonly offered in a spa and usually contain cucumbers.

My favorite spa water mixture is cucumber + lemon + mint. It’s refreshing and citrusy, and the mint is such a lovely touch.

How to Make Spa Water (Infused Water)

1. Add water and ice to your drinking container or dispenser.
2. Add in whatever infusion flavors you like (citrus slices, mint leaves, cucumber rounds, etc.)
3. Let it steep for about 30-60 minutes to flavor the water thoroughly.
4. Replenish the water as needed. Discard the fruit/herbs after 24 hours.

Infused Water Ingredients

There a lot of different types of flavors you can add to water! Here's a list to get you started:

• Citrus fruit (lemon, lime, orange, rindless grapefruit)
• Pineapple
• Berries
• Melon
• Cucumbers
• Jalapeno slices (yes, actually)
• Fresh ginger
• Fresh mint or basil

5 Best Infused Water Recipes

One day I infused a dozen cups of water with different combinations and made my family try them all. These were the favorites!

If you're making 1-2 gallons of infused water, plan on 1-2 whole fruits sliced or the equivalent if you're using berries or another type of food.

Cucumber Mint Lemon - This is our favorite! I've made this more times than I can count and always get compliments. Mint is rather strong, so go light on it and gradually add more so your water isn't overpowered.

Strawberry Orange - Love the sweetness of this one. You could either slice the oranges into rings or use a vegetable peeler to put a few orange zest curls into the water and squeeze in the juice from the oranges for an extra punch of flavor.

Strawberry Pineapple Basil - The basil adds a fun, different twist, but it's also great without it. Pineapple adds a really nice sweetness to flavored water. You could also use mint in place of the basil if that's more your style. Both herbs are rather strong in spa water, so add a little at a time until you get the flavor you want.

Jalapeño Lime - Hear me out. I really liked this one. If you're doing a 2-3 gallon dispenser, you'll only need a few jalapeño slices. You can always add more if you want more kick. If it becomes too spicy, drain some of the water and add more to dilute it.

Melon ginger - This is such a stellar combination. You can use thinly sliced melons (any type!) and thinly sliced fresh ginger. Or if you want an extra flavor punch, use a Microplane grater on that ginger.

Pineapple ginger mint - Another favorite! Ginger and mint works beautifully with pineapple. You can either slice the fresh ginger very thinly or use a Microplane grater for an extra gingery punch.

Infused Water Recipe Tips

• Slice the fruit thinly so there's more surface area to release those yummy flavors. Consider using a Microplane grater on things like ginger and citrus zest for extra flavor.
• Feel free to use frozen fruit for this! Frozen berries are especially good for this and are easy to keep on hand in your freezer.
• Herbs like mint and basil are fairly strong in flavored water, so add them a little at a time.
• Keep a container of sliced citrus and herbs in your fridge to quickly add flavor to your water bottle or tumbler!
• Let the infused water sit for 30-60 before serving to get the flavors going.
• If you use grapefruit, remove the rind. It adds a very bitter taste to the water.
• Don't let the infusion ingredients steep in the water for more than 24 hours. Some types of food will get slimy faster than others. (Looking at you, cucumber.) So keep an eye on them after the 12 hour mark.

Infused Water FAQs

If you're looking for something sweetened, my Hibiscus Drink is also a refreshing option!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spa Water (Infused Water Recipe)

Yield: 1 gallon

Prep Time: 10 minutes

Total Time: 10 minutes

I've thrown a LOT of parties over the last decade, and I always make a big drink dispenser of infused water. After tinkering with a lot of different combinations over the years, we have one that's our all-time favorite. I'll share that with you along with a few other ideas to give your water a fun, tasty boost!

Print

Ingredients

• Sliced fruit (citrus, berries, melon, cucumbers, etc.)
• Fresh herbs (optional)

Instructions

1. Add ice and water to your dispener or pitcher.
2. Add whatever fruit or herbs you prefer.
3. Let it sit for 30-40 minutes and enjoy!

Notes

If you're making a gallon of infused water I'd suggest putting at least 1-2 whole sliced citrus fruits or the equivalent in cucumbers, berries, or melon.

Recommended Products

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Nutrition Information

Yield 18 Serving Size 8 ounces
Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Infused Water Recipes appeared first on Perry's Plate.

Beet recipes aren't something you see often around here. I've grown to like beets more in the past few years -- it was just a matter of finding the right way to cook them!

I linked to other beet recipes on my site at the end of this post, but I wanted to talk about these sauteed beets for a minute.

This beet recipe is a perfect Thanksgiving side dish and here's why:

(Yes, I made a list. lol)

• You don't need your oven. It's all done on the stovetop, and it's and easy dump and forget situation.
• The sweetness counters a lot of the salty dishes that are typically served at Thanksgiving.
• These beets are delicious warm, room temperature, or even chilled right out of the fridge. That's the beauty of beets -- they're not high maintenance. You can make these ahead of time!
• They're dairy free! In case you need a vegetable side for a dairy-free guest.

The downside of making beets is that it takes FOREVER for beets to cook. WHY IS THAT?

Luckily, all you do is toss everything into a skillet, cover, and forget about it for 30-40 minutes while you work on other things.

And like I said -- they're great at any temperature so you can make them ahead of time.

My favorite part about these beets is the balsamic-orange sauce they're cooked in. Beets + orange + balsamic is a perfect combo. If you don't like beets, you might like these.

What you'll need for cooking fresh beets on the stove

• Butter or avocado oil
• Shallot
• Beets
• Navel oranges
• Fresh Garlic
• Balsamic vinegar
• Coconut sugar - You could use another type of sweetener here, if you like. Brown sugar, honey, or maple would also work well.
• Fresh thyme (or ¼ teaspoon dried)
• Sea salt

How to cook fresh beets on the stove

1. Heat the butter/oil in a large lidded skillet to medium high heat. Add the sliced shallot and cook for 1-2 minutes.
2. Add the beets, the zest from ½ of an orange, the juice from both oranges, and the remaining ingredients.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 40 minutes until the beets are about fork tender.
4. Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
5. Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.

What to serve with Sauteed Beets

Grilled Balsamic Chicken

How to Smoke Chicken Breast (Easy!)

Baked Honey Mustard Salmon

Quinoa Bowl with Garlic Roasted Chickpeas

Rosemary Lamb Chops

If you like these sauteed beets, try these other beet recipes on my site!

More Beet Recipes on Perry's Plate

Russian Palace's Borscht -- Hands down, my favorite recipe using beets. It's also our family's favorite soup. I make a double batch every time I make it. (Yeah, that's a lot of soup, but none of it goes to waste!)

Superfood Beet Brownie Bowls -- I love it when breakfast and dessert overlap! These tasty beet brownies are served in a bowl of chia pudding with fresh berries and nuts making it chock full of superfoods.

Candy Striped Beet & Carrot Slaw -- Have you ever tried candy-striped beets? They might be hard to find but they're super delicious and adorable with their striped interior! This slaw recipe is sweet and citrusy and fresh for summer. You can use regular or golden beets instead of candy striped if you can't find them.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sauteed Beets with Balsamic Orange Glaze

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

I love easy vegetable side dishes where you toss everything into a pan and forget about it for a while. That's the case with this beet recipe! They're cooked in a sweet balsamic orange glaze that's rich and delicious.

Print

Ingredients

• 2 Tablespoons butter or avocado oil
• 1 large shallot, sliced thinly
• 2 ½ - 3 pounds beets (about 5 large), peeled and cubed
• 2 large navel oranges
• 2 cloves of garlic, minced or grated
• ½ cup balsamic vinegar
• ¼ cup coconut sugar
• A few sprigs of fresh thyme (or ¼ teaspoon dried)
• ½ teaspoon sea salt

Instructions

1. Heat the butter/oil in a large lidded skillet to medium high heat. Add the sliced shallot and cook for 1-2 minutes until it begins to soften.
2. Add the beets, the zest from ½ of an orange, the juice from both oranges, and the remaining ingredients.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 40 minutes until the beets are about fork tender, but not quite soft enough to eat.
4. Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
5. Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.

Notes

1. Feel free to swap out the shallot for ¼ of a small onion or about ½ cup of thinly sliced onion.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 242Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 390mgCarbohydrates 44gFiber 6gSugar 35gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Sauteed Beets with Balsamic Orange Glaze appeared first on Perry's Plate.

This is a fun recipe that combines smoky chipotle chili with a sweet honey glaze. It’s a party for sure and you can have this easily whipped up in no time.

This salmon stands well on its own, but I especially loved adding it to a salad with my Hot Honey Glaze. Serve it with cilantro rice, some roasted vegetables, or wrapped up in a tortilla.

Chipotle Honey Salmon Ingredients

• Salmon fillet
• Himalayan salt or sea salt
• Chipotle pepper from a can of chipotle peppers in adobo sauce
• Coconut sugar or honey
• Orange
• Limes
• Grass-fed butter or olive oil
• Hot Honey Cilantro Glaze

How to Make Honey Chipotle Glazed Salmon

There are a couple of different ways to do salmon in a packet.

• Use parchment. Form a packet by tearing off a piece of parchment twice the size of your fish. Fold the parchment in half, covering the fish and crimp/fold the edges, starting at one end and creating a mostly sealed packet. You can only bake parchment packets in the oven because they'd burn on a grill, obviously.
• Use foil. I only use foil for fish that has skin so the foil isn't touching the fish directly. (Rumor has it, aluminum can leech into food when cooked at high temps.) Form the packets the same way and either cook in a hot oven or directly on the grill.

If you plan on making the Roasted Jalapeno Ranch Dressing, you can toss the jalapenos on the pan with the salmon packet.

You can also add some quick cooking vegetables to roast, like asparagus, thin slices of summer squash, broccoli, or bell peppers.

Honey Chipotle Salmon Recipe Tips

• Sprinkle on the salt first. This lets the salt penetrate the fish better before being rubbed or soaked in other things.
• After you add the rest of the seasonings, let the fish marinate for about 15-20 minutes before cooking.
• Add some kind of fat to the fillet. This adds some richness to the fish. I like little pats of butter, but a drizzle of olive oil would be nice, too.
• Always use some kind of citrus/acid. Lemon or lime juice (and slices) are usually my first choice, but you can use vinegar, too. Acid brightens flavors -- especially fish!

How to Serve Chipotle Salmon

I find myself constantly trying to turn everything into a salad.

My kids are not amused by this, but they will eat salads for the most part, so I call that a win.

This Sweet Chipotle Salmon was EXCELLENT with the Hot Honey Glaze on a bed of greens tossed in Roasted Jalapeno Ranch. Super stellar combination.

More ways to use Sweet Chipotle Salmon

• Make tacos! Some grain-free taco shells or tortillas, creamy avocados, and Southwest Cabbage Slaw would make some pretty tasty salmon tacos.
• Make rice bowls! Build a bowl with Instant Pot Coconut Rice, Grilled Pineapple & Jalapeno Salsa Pico, and lots of fresh lime juice! YUM.
• Serve alongside some roasted vegetables. Make it a sheet pan meal by putting some quicker-cooking vegetables on the pan with your foil packet! Asparagus, broccoli, thinly cut summer squash, or bell pepper strips would be great options.

How to Store Chipotle Salmon

I highly suggest eating this the day you make it. If that doesn’t happen, just store the salmon into an airtight container, chilled, for up to 3 days.

If you're wanting an Asian-style salmon recipe, try my Salmon Rice Bowl!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Honey Chipotle Salmon Recipe

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This simple chipotle salmon has a triple punch of sweet, smoky, & spicy! The hot honey glaze is a MUST and is super easy to make.

Print

Ingredients

• 12-16 oz salmon fillet or 5-6 individual fillets
• ½ teaspoon pink Himalayan salt or sea salt
• 1 minced chipotle pepper from a can of chipotle peppers in adobo sauce
• 1 tablespoon coconut sugar or honey
• 1 orange
• 2 large limes
• 2 tablespoons grass-fed butter or olive oil
• 1 recipe Hot Honey Cilantro Glaze

Instructions

1. Preheat your oven to 450 degrees F.
2. Tear off a piece of parchment twice the size of your salmon fillet(s). Lay the fillets on half of the parchment, skin-side down. Sprinkle with salt.
3. Make the Hot Honey Cilantro Glaze while the salted salmon rests.
4. In a small bow, combine the minced chipotle pepper, coconut sugar, ¼ teaspoon orange zest, 2 Tablespoons orange juice, and the juice from the lime (about 1-2 Tablespoons).
5. Pour the mixture over the salmon fillets. Divide the butter into fourths and put the pieces of butter on top of the salmon. If you have individual fillets, put a little piece on each fillet.
6. Cut the remaining lime in half. Create 2-3 thin slices from the lime and lay them on top of the salmon. Save the rest for serving.
7. Fold the parchment in half over the salmon and crimp the edges to seal. Start on one end and crimp/fold, making your way around the opening until the whole thing is sealed.
8. Place the packet on a rimmed baking sheet. Roast for 9-11 minutes for a whole fillet and about 5-6 minutes for individual fillets.
9. Salmon is finished cooking when it just starts to pull away from itself in sections. It overcooks quickly, so watch it closely.
10. Serve immediately with a drizzle of the honey glaze and lime wedges.

Notes

Nat's Notes:

1. If you use foil, place the salmon skin-side down and roast as directed or cook on a hot grill for 8-10 minutes (for a whole fillet).

The post Chipotle Honey Salmon appeared first on Perry's Plate.

The magic starts with a riff on traditional Latin flavors but gets upgraded with the Instant Pot—yielding beans so tender they practically melt in your mouth, yet still hold their shape. They're high in fiber, protein-rich, naturally gluten-free, and perfectly suited for burrito bowls, tacos, or just scooping straight off the spoon.

They also freeze well. My future self is always glad when I take advantage of this. Top with avocado, cilantro, or a sprinkle of cotija—or let them flavor your next meal however you like.

Black Bean Instant Pot Ingredients

• Dried black beans
• Coconut or avocado oil
• Onion
• Bell pepper
• Jalapeno pepper
• Garlic
• Tomato sauce
• Chicken or vegetable broth
• Chili powder
• Sea salt
• Ground cumin
• Dried oregano
• Smoked paprika
• Black pepper
• Orange - juice and zest
• Chipotle pepper
• Cilantro
• Lime juice

How to Cook Black Beans in Instant Pot

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Instant Pot Black Bean Recipe Substitutions

Do I have to put a jalapeno in there?

Well, no.

But every little bit of flavor helps the overall recipe taste great.

If you're worried about spiciness, just remove the seeds and most of the inner, white membranes. The chipotle pepper will add more spiciness than a seeded jalapeno, though.

I love this particular blend of spices -- smoked paprika, chili powder, cumin, and oregano. Mmmm. All simple ingredients and all good things. You could add a couple of bay leaves, too, if you want.

The bell peppers and onions give these cooked beans a little more oomph, but the real star of this is the orange zest and chipotle pepper.

It's easy to throw these together, too! Watch and see!

Is there a substitute for chipotle peppers in adobo sauce?

If you're worried about the heat level, the chipotle pepper IS spicy, but one pepper in a pot of beans won't make it intolerable. My kids still ate them. 

You can use a teaspoon or two of the adobo sauce from the can if you want.

Or you can add ¼-1/2 teaspoon dried chipotle powder.

If you don't want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness.

Can I use a different kind of bean?

Sure! I've used pinto beans in a similar recipe. You'll just need to increase the cooking time and liquid a little (see below).

Can you double Instant Pot black beans?

Yes! I've doubled this recipe many times. It works beautifully and it'll feed a crowd easily.

Can I use a slow cooker instead?

Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. 

Can I make refried black beans out of these?

Sure! Just mash them with a potato masher when they're finished pressure cooking. If you want thicker textured refried beans, don't mash them completely. Stir them well and add a little more lime juice if you think it needs it.

You can take it step further and make black bean soup by pureeing the whole thing and adding a 1-2 cups water or more chicken broth to thin if out, if needed.

Adding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don't forget!

How to serve Instant Pot Mexican Black Beans

These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.

Also great with my Chile-Lime Fish Taco Bowls. All that citrus plays REALLY nicely together!

Sometimes I make these beans and some rice and roast some sweet potatoes with my Sweet Potato Fry Seasoning and let the kids make burrito bowls with toppings, sour cream, and a handful of tortilla chips. It's our favorite way to eat thee Mexican black beans.

Another Instant Pot would be handy, right? And a stash of these beans in the freezer?

Storing Instant Pot Mexican Black Beans

Can you freeze black beans?

100% yes. 

If you make a big batch, put the leftovers in a freezer-safe airtight container (I love these BPA-free Reditainer deli containers from Amazon).

If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. It's AMAZING being able to pull these out of the fridge on Mexican nights.

Do you have any favorite black bean recipes? Leave me a comment, I'd love to hear!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Black Bean Instant Pot Recipe FAQs

Instant Pot Black Bean Recipe

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 7 hours

Chipotle and orange give these smoky black beans a unique flavor that pairs well with any Latin style dish!

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Ingredients

• 1 pound dried black beans
• 2 Tablespoons coconut or avocado oil
• 1 large onion, diced small
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced or grated
• 8 ounces tomato sauce
• 2 cups chicken or vegetable broth
• 1 Tablespoon chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Juice and zest from 1 navel orange
• 1 diced chipotle pepper, from a can of chipotles in adobo sauce
• ½ cup fresh chopped cilantro
• Juice from 1 lime

Instructions

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Recommended Products

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The post Instant Pot Mexican Black Beans appeared first on Perry's Plate.

I've had a chicken fajita soup like this on the brain ever since I posted The Best Chicken Fajitas.

I thought if I took the flavors in that recipes and simply made a soup out of it, I'd end up with what I had envisioned.

Nope. I ended up with a so-so soup. That soup went to a church potluck and was entirely eaten in an hour, so it wasn't necessarily bad.

But, I thought it still needed some tweaking.

Turns out what was missing was THE FIRE.

How to make Chicken Fajita Soup

I don't know what it is about fajita leftovers, but they are my favorite leftovers ever.

Make extra chicken fajitas

It's the LEFTOVERS that make this soup so dang delicious.

I think those flavors come from the chicken and veg being slightly charred on a grill, caramelized, and then marinating in those charred, caramelized juices overnight in the fridge.

THAT is what I wanted my soup to taste like.

See all of those gorgeous little black specks? That's what you need.

Chop up the leftovers & add ingredients to make the soup

When my kids peeked in there they saw their worst nightmare -- chunks of onions, peppers, and tomatoes. *eyeroll*

I blended part of it to make it thicker and creamier, and my kids actually liked the blended part better so I blended more for them.

I liked it partially blended. Blending the whole thing (which I've also tried) makes the texture kind of mealy because of the chicken.

See? Better.

It's still missing something, though...

Add toppings (like avocados)

Of course you need an avo rose.

And psst... this recipe is Whole30 compliant! Just use ghee or avocado oil when you start the soup.

Go add The Best Chicken Fajitas to your next meal plan and make extra so you have two meals in one!

More Recipes on Perry's Plate

• Whole Smoked Chicken
• Green Pasta Recipe
• Greek Spice Blend
• Slow Cooker Indian
• Chicken Soup In Pressure Cooker
• Watermelon Lemonade Juice
• Dairy Free Yellow Cake Recipe
• Shredded Chicken Breast (Instant Pot)
• Chipotle Green Salsa Recipe
• Cucumber Salad With Vinegar
• Greek Steak
• Pineapple Jalapeno Salsa Recipe
• Mayonnaise From Scratch
• Homemade Garlic Herb Butter
• Rice and Cucumber Salad
• Chia Seed Pudding With Coconut Milk
• Chicken and Wild Rice Soup Recipe
• Homemade Body Scrub

Leftover Chicken Fajita Soup

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Make a double batch of The Best Chicken Fajitas so you can whip up this Leftover Chicken Fajita Soup on a busy weeknight!

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Ingredients

Toggle ingredient group

• Leftovers from The Best Chicken Fajitas (roughly 3 chicken breasts, 3 bell peppers, and 2 onions worth of leftovers)
• 3 Tablespoons ghee or grass-fed butter. Or avocado oil
• 1 ½ quarts chicken broth
• 1 15-ounce can diced tomatoes
• 1 4-ounce can of diced green chiles
• 2 teaspoons Chorizo Seasoning
• 1 teaspoon minced garlic
• Juice from 1 small orange
• Juice from 1 juicy lime
• 1 cup chopped fresh cilantro
• ½ teaspoon sea salt, to taste
• Avocado, for serving

Instructions

1. If you haven't already, chop the leftover chicken, bell peppers, and onions from your recent fajita night.
2. Heat the butter or oil in a large soup pot over medium heat. Add the fajita leftovers and cook until heated through.
3. Add the next seven ingredients. Bring the soup to a simmer and let it gently cook for about 15 minutes.
4. Ladle 3-4 cups of the soup into a blender pitcher and blend until smooth. Pour the blended soup back into the pot.
5. Stir in the cilantro and salt. Taste, and add more salt or lime if needed.
6. Serve with chopped avocado.

Notes

1. The Chorizo Seasoning is the same blend as you used if you made my chicken fajita recipe. It's a blend of common spices and is TOTALLY delicious.

The post Leftover Chicken Fajita Soup appeared first on Perry's Plate.