This is one of my favorite Instant Pot black beans recipe. Of course, you could use any pressure cooker to prepare it. I'm also going to give alternative instructions for preparing this on the stove. However you do it, it's a delicious, easy, and super nourishing recipe.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Soup
Servings: 4
Author: Jenné
Ingredients
1tablespooncoconut oil or a neutral oil
1teaspooncoriander seedsor ground coriander
1teaspooncumin seedsor ground cumin
1/2red oniondiced
3clovesgarlicminced
1tablespoonfresh gingerminced
1/2bell pepperdiced
1 1/2cupraw black beanssoaked overnight (or not soaked)
1large sweet potatocubed (about 1 1/2 cups)
1can coconut milkfull-fat
1-2cupswater or vegetable broth
1tablespoonveggie bouillon paste or 1 bouillon cubeskip this if you're using veggie broth
2tablespoonsfresh lime juice
salt to taste
cayenne pepper to taste
1/2bunch cilantrofor garnish
1jalapeño pepperthinly sliced, for garnish
Serve over coconut ricerecipe below
Instructions
Turn the Instant Pot onto sauté for 10 minutes, then add the oil to the pot.
Once warm add coriander and cumin seeds, and fry for about 30 seconds.
Now add the chopped onions, garlic, ginger, and pepper. Sauté until the onions begin to soften, about 5 minutes.
Add the soaked (& drained) black beans and cubed sweet potato. Stir well.
Add the coconut milk, then the water or veggie broth and veggie bouillon paste. Add enough water to cover the beans by about 1/2". If you want a thicken stew––more like a soup––add 2 cups of water/veggie broth.
Place the lid on the Instant Pot, and make sure the release valve is sealed. Turn it onto pressure cook for 25 minutes for soaked beans, or 30 minutes for unsoaked beans.
Once cooked, allow it to natural release.
Season to taste with more salt and a little cayenne pepper.
Serve over rice and garnish with fresh cilantro and jalapeño pepper.