44 lines
1.4 KiB
Markdown
44 lines
1.4 KiB
Markdown
# Chipotle Black Beans
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### Ingredients
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- **2 tbsp** water or vegetable broth
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- **1/2** medium Spanish yellow onion, diced
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- **3 cloves** garlic, minced
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- **3 cups** water or unsalted vegetable broth
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- **1 cup** dried black beans
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- **2 tsp** cumin powder
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- **1 tsp** Spanish paprika
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- **1 tsp** chipotle powder
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- **1 tbsp** lime juice
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### Instructions
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1. Set the Instant Pot to Sauté.
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Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
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Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
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2. Add the **water or vegetable broth**, **dried black beans** and **all spices**.
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Press Stop to reset the Instant Pot,
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then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
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3. When the Instant Pot chimes, press Stop and allow the pressure to bleed off.
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4. When the pressure is released, remove the lid.
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Add **lime juice** and stir, adding more **chipotle powder** to taste.
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5. Use a handheld strainer to remove the beans.
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Save the liquid for adding to other recipes if desired.
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### Notes
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* Makes 3 cups
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* If using soaked beans, reduce cooking time by 10-15 minutes.
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* You can double the ingredients in this recipe. Cook for the same time.
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* If the beans are not cooked to your liking at the end of the 35 minutes,
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you can cook for additional 5 minutes on the same settings.
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* Store in the fridge in an airtight container for up to 4-5 days. |