Instant Pot Black Beans with Green Chillies and Cumin

Ingredients for Instant Pot Black Beans with Green Chillies and Cumin

• 3 Poblano-Chilis

• 2 jalapeño or serrano chillies

• 5 Esslöffel natives Olivenöl extra

• 1 large onion, diced

• 2 tablespoons finely chopped fresh sage (or use marjoram or oregano)

• 3 Knoblauchzehen, gehackt

• 1 Teelöffel Chilipulver

• 1 Teelöffel gemahlener Kreuzkümmel

• 450g dried black beans

• 1 tablespoon kosher salt, plus more as needed

• 1 medium-size ripe tomato, quartered

• 1 bunch fresh coriander, stems and leaves separated

• 1 small bunch spring onions, white and green parts separated, thinly sliced

• Freshly ground black pepper, to taste

• Grated Monterey Jack cheese, for serving (optional)

• Limettenspalten zum Servieren

Roast the poblano and jalapeño chillies over an open flame on your stove, or under your grill, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chillies.

Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chilli powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 1200ml water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren’t cooked through, cook on high pressure for 5 minutes, then manually release pressure.

While the beans are cooking, in a blender combine the tomato, coriander stems, half the coriander leaves, the spring onion whites, the remaining garlic, the remaining 45ml oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.

When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.

Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining coriander leaves, and thinly sliced spring onion greens. Serve with lime wedges on the side.

Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.