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1-Hour Instant Pot Black Beans (No Soak)
1 Std. 15 Min.Für 6Nutri-Score A€
A
1 Std. 15 Min.
1 Std. 15 Min.1-Hour Instant Pot Black Beans (No Soak)
was Sie brauchen
Zutaten
dried black beans (rinsed, unsoaked)Vorräte450 g
onion (chopped)Obst & Gemüse0,5 Stücke
banana pepper (chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke- epazote (sprigs, rinsed)Obst & Gemüse2 Stücke
- chicken bouillon (cubes or teaspoons)Vorräte2 Stücke
black pepper (ground)Gewürze1 g
cumin (ground)Gewürze3 g
saltGewürze6 g
water (enough to cover the beans by 1-2 inches)Andere1,5 Liter
queso fresco (crumbled, for garnish)Milchprodukte120 g
pico de gallo (for garnish)Frischeprodukte150 g
lime (cut into wedges)Obst & Gemüse1 Stück- hot sauce (for serving)Vorräte30 ml
pro Portion
Nährwerte
308kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 18 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Schnellkochtopf
Seiher
wooden spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse the beans and prep the vegetables
- Quickly rinse the dried black beans under cold water.
- Chop the onion and the banana pepper, mince the garlic and rinse the epazote sprigs.
- Schritt 2
Sauté the aromatics
- Set the Instant Pot to sauté mode.
- Sauté the onion, banana pepper and minced garlic until softened and fragrant.
- Schritt 3
Add the remaining ingredients
- Turn off sauté mode.
- Add the beans, water, chicken bouillon, epazote, black pepper, cumin and salt.
- Make sure the water covers the beans by 1-2 inches.
- Schritt 4
Pressure cook
- Set the Instant Pot to manual high pressure for 40 minutes.
- Let the pressure release naturally for 20 minutes.
- Schritt 5
Finish and serve
- Remove the epazote sprigs.
- Serve the beans with crumbled queso fresco, pico de gallo, lime wedges and hot sauce.