Ingredients
The following ingredients have 16 Servings
- 1 pound dry black beans
- Kosher salt
- 1 ½ teaspoons cumin
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- 2 slices center-cut bacon (chopped)
- ½ medium white onion (diced)
- ½ medium poblano pepper (seeded and diced)
- 3 cloves garlic (minced)
- 3 ½ cup low sodium chicken broth
- 1 tablespoon green Tabasco
Instruction
- Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
- Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.
- Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
- Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
- For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.