Making blackens on InstantPot reduces the cooking time. This is my way of making Brazilian beans but other recipes differ in the amount of water and seasoning.
What You Need:
- black beans (see notes for the amount)
- garlic - about 2/3 cloves per cup of dry beans
- olive oil (any oil of your preference) about 1 tablespoon per cup of dry beans.
- salt (about 1 teaspoon per cup of beans)
Note: For each cup of dried black beans you will use 2 1/5 cups of water. I like my beans with liquid so I use 5 cups of water for 2 cups of dried beans.
Optional: 1/2 onion finely chopped
What To Do:
Wash the beans thoroughly.
Put beans, salt and water on the InstaPot and turn on sauté.
Once it boils, turn off and let it sit for 3 minutes.
Close the pot and pressure cook for 30 minutes.
Use quick release.
Meanwhile peel the garlic cloves and crush them.
Place garlic and oil in a small saucepan.
Once the beans are cooked and the pot is open, turn on the heat and sauté the garlic until it starts to get some color. It should be very aromatic.
Add three ladle full of beans with some of its liquid and mash it with a spoon or potato masher. This will help thicken the beans overall liquid. (1 1/2 ladle for each cup of dried beans after cooked)
If you still think there is too much liquid turn the InstaPot on Saute and let it boil to the desired amount of liquid.
If you want the beans as soup just add more water and adjust the seasoning.
You can freeze the beans ready.
black beans soup topped with beets and spinach
