29 Mar Instant Pot Black Beans
I store coconut oil rice, black beans, and red bell pepper sauce in individual portions in silicone freezer trays. Makes for quick and easy meals like this one! Freezing also prevents histamine from accumulating.
1 lb dry black beans (soak overnight, or at least a few hours)
5 c water
2 tbsp extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, peeled/finely chopped
Sea salt (add after beans are cooked, so they don’t harden)
1. Set Instant Pot to saute function, add onion and and saute until golden/brown. Add garlic, and saute for about 30 seconds.
2. Add water to Instant Pot and deglaze. Add cumin, and pressure cook for 50 minutes. Allow pressure to release naturally, and add salt (and more cumin if necessary).