Instant Pot Black Beans with Green Chillies and Cumin

Ingredients for Instant Pot Black Beans with Green Chillies and Cumin

• 3 pimentas poblano

• 2 jalapeño or serrano chillies

• 5 colheres de sopa de azeite de oliva extra-virgem

• 1 cebola grande, picada

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

• 3 dentes de alho, picados

• 1 colher de chá de pimenta em pó

• 1 colher de chá de cominho em pó

• 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)

• Lime wedges, for serving

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.