Instant Pot Black Beans with Green Chillies and Cumin

Ingredients for Instant Pot Black Beans with Green Chillies and Cumin

• 3 poblano chillies

• 2 jalapeño or serrano chillies

• 5 tablespoons extra-virgin olive oil

• 1 large onion, diced

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

• 3 garlic cloves, minced

• 1 teaspoon chilli powder

• 1 teaspoon ground cumin

• 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.

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.