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1-Hour Instant Pot Black Beans (No Soak)
1 u 15 minVoor 6Nutri-Score A€
A
1 u 15 min
1 u 15 min1-Hour Instant Pot Black Beans (No Soak)
wat je nodig hebt
Ingrediënten
dried black beans (rinsed, unsoaked)Voorraadkast450 g
onion (chopped)Groente en fruit0,5 stukken
banana pepper (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken- epazote (sprigs, rinsed)Groente en fruit2 stukken
- chicken bouillon (cubes or teaspoons)Voorraadkast2 stukken
black pepper (ground)Kruiden en specerijen1 g
cumin (ground)Kruiden en specerijen3 g
saltKruiden en specerijen6 g
water (enough to cover the beans by 1-2 inches)Overig1,5 liter
queso fresco (crumbled, for garnish)Zuivel120 g
pico de gallo (for garnish)Vers150 g
lime (cut into wedges)Groente en fruit1 stuk- hot sauce (for serving)Voorraadkast30 ml
per portie
Voedingswaarden
308kcal
- Koolhydraten
- 48 g
- Eiwitten
- 18 g
- Vetten
- 5 g
wat je gebruikt
Keukengerei
Snelkookpan
Vergiet
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Sauté the aromatics
- Set the Instant Pot to sauté mode.
- Sauté the onion, banana pepper and minced garlic until softened and fragrant.
- Stap 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.
- Stap 4
Pressure cook
- Set the Instant Pot to manual high pressure for 40 minutes.
- Let the pressure release naturally for 20 minutes.
- Stap 5
Finish and serve
- Remove the epazote sprigs.
- Serve the beans with crumbled queso fresco, pico de gallo, lime wedges and hot sauce.