For my Vegetarian friends and subscribers, this is a fun dish that can be a main course. Serve over rice and you could add other veggies into the black bean mixture.
For you carnivores out there, it goes amazingly well with a Cuban Pork Tenderloin or similar main dish.
The Instant Pot is a really good kitchen appliance for cooking dried beans. The beans cook tender inside, but they still hold their shape and don’t fall apart.
We will be making more Instant Pot recipes in the future. Hopefully the videos are a little more interesting in the future, as I learn how to use the Instant Pot as a prop.
- 1-pound bag dried black beans
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium onion, chopped
- 1 cup chopped bell peppers, multi colored if possible, makes a better presentation
- 1 small jalapeno, seeded and finely chopped
- 3 garlic cloves, chopped
- 1 teaspoons kosher salt & Pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 dried Chilis (such as Chili de Arbol or similar)
- 2 bay leaves
- 3 cups vegetable or chicken stock
- 2 cups cherry tomatoes, halved
- chopped cilantro for garnish
- Set the Instant Pot to sauté. Let it heat for 2 minutes.
- Add olive oil,
- Add onion, peppers, garlic, salt, pepper, oregano, cumin, and coriander.
- Stirring often, cook until aromatics are slightly tender, about 3-4 minutes.
- Add bay leaves, stock, and beans.
- Stir to blend.
- Cover Instant Pot, and fasten lid.
- Lock and seal steam valve.
- Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes.
- Uncover and turn off Instant Pot.
- Remove the bay leaves and Chili de Arbol and discard
- Spoon beans and cooking liquid into bowls
- Top with cherry tomatoes and cilantro
- Serve over rice or another accompaniment.
- Serves 8
Visit and “like” our YouTube Videos on our YouTube Channel