INSTANT
POT BRAZILIAN STYLE BLACK BEANS
By Our Best Bites
·
1 pound dry black
beans
·
4 slices
bacon
·
1 small-medium
onion, diced
·
5-6 cloves
garlic, pressed or minced
·
4 cups vegetable
broth (can use chicken or beef, or even water instead)
·
1 cup water (more
if desired, for "soupier" beans)
·
1 tablespoon
kosher salt (I usually cut this amount in half. 1 Tbsp makes it way too
salty)
·
1/2 teaspoon
black pepper
1.
Place beans in a
fine mesh strainer and pick out any shriveled ones, along with any impurities.
2.
Heat pressure
cooker to medium-high heat (sauté setting for electric pressure cooker, medium
heat on stove top for regular pressure cooker). While pot is heating, cut bacon
into about 1/2-inch pieces. Cook bacon until lightly browned and starting to
crisp. Add diced onion and cook, stirring often for 3-4 minutes. Add garlic and
stir for about 30 seconds.
3.
Add beans, broth
and water, salt, and pepper. Stir to combine and secure lid. Cook on high
pressure for 40 minutes, and then release steam from pot. If desired, lightly
smash some beans on the side of the pot (this will thicken them), season with
additional salt and pepper if desired, and let cool for a few minutes before
serving. Serve over white rice.
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