Instant Pot black beans with green chiles and cumin recipe

Ingredients for Instant pot black beans with green chiles and cumin

• 3 poblano chiles

• 2 jalapeño or serrano chiles

• 75 ml extra-virgin olive oil

• 1 large onion, diced

• 30 ml finely chopped fresh sage (or use marjoram or oregano)

• 3 garlic cloves, minced

• 5 ml chili powder

• 5 ml ground cumin

• 450 g dried black beans

• 15 ml kosher salt, plus more as needed

• 1 medium-sized 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

How to make Instant pot black beans with green chiles and cumin

1. Roast the poblano and jalapeño chillies over an open flame on your hob or under the 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. Rub the skins off with a paper towel, then seed and dice the chillies.

2. Using the sauté function, heat 30 ml (2 tablespoons) of oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Add the sage, two-thirds of the minced garlic, the chilli powder, and cumin; cook for 1 minute.

3. Stir in the chopped poblanos, half the jalapeños, the beans, salt, and 1.2 L (5 cups) of 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 a further 5 minutes, then manually release the pressure.

4. While the beans are cooking, combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 45 ml (3 tablespoons) of oil, the remaining jalapeños, and a large pinch of salt in a blender. Blend to a puree, then taste and add more salt and pepper if necessary.

5. When the beans finish cooking, stir in the tomato puree and let sit for 5 minutes. If the mixture seems thin, simmer it on the sauté setting for a few minutes to thicken.

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

7. If using a slow cooker, cook on high for 6 to 7 hours or on low for 8 to 10 hours, adding the tomato puree during the last 20 minutes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.