INGREDIENTS

  • 1 pound dried black beans
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped red bell pepper, (about 1 medium, 7 oz.)
  • 1 medium jalapeno pepper, seeded and finely chopped, (about 2 Tbsp.)
  • 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3 cups unsalted chicken stock
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup chopped cilantro leaves

INSTRUCTIONS

  1. Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside.
  2. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
  3. To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.