Plat
1-Hour Instant Pot Black Beans (No Soak)
1 h 15Pour 6Nutri-Score A€
A
1 h 15
1 h 151-Hour Instant Pot Black Beans (No Soak)
ce qu’il vous faut
Ingrédients
dried black beans (rinsed, unsoaked)Épicerie450 g
onion (chopped)Fruits et légumes0,5 morceaux
banana pepper (chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux- epazote (sprigs, rinsed)Fruits et légumes2 morceaux
- chicken bouillon (cubes or teaspoons)Épicerie2 morceaux
black pepper (ground)Épices1 g
cumin (ground)Épices3 g
saltÉpices6 g
water (enough to cover the beans by 1-2 inches)Autres1,5 litres
queso fresco (crumbled, for garnish)Produits laitiers120 g
pico de gallo (for garnish)Produits frais150 g
lime (cut into wedges)Fruits et légumes1 morceau- hot sauce (for serving)Épicerie30 ml
par portion
Nutrition
308kcal
- Glucides
- 48 g
- Protéines
- 18 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Passoire
wooden spoon
pas à pas
Préparation
- Étape 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.
- Étape 2
Sauté the aromatics
- Set the Instant Pot to sauté mode.
- Sauté the onion, banana pepper and minced garlic until softened and fragrant.
- Étape 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.
- Étape 4
Pressure cook
- Set the Instant Pot to manual high pressure for 40 minutes.
- Let the pressure release naturally for 20 minutes.
- Étape 5
Finish and serve
- Remove the epazote sprigs.
- Serve the beans with crumbled queso fresco, pico de gallo, lime wedges and hot sauce.
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