Vegetarian
Black Beans Hotpot
Allergens: Celery
A hearty pepper-and-black-bean casserole stewed with garlic and cumin, cheap, filling one-pot comfort.
Ingredients
- Salt 1.5 tsp
- Black pepper 2 tsp
- Dried oregano 1 tbsp
- Ground cumin 1.5 tsp
- Bell pepper 1
- Celery 0.33 cup
- Garlic 4 clove
- Onion 1 large
- Black beans 400 g
Method
- Add all the ingredients in the Instant pot, Lock the lid on and set the Instant Pot to High Pressure for 35 minutes.
- Once the beans are done cooking, let the pressure release naturally for 20 minutes before releasing the remaining pressure.
- Open and serve!
- Let the beans get cool completely before saving them in the fridge or freezer.