Eosinophilic Esophagitis Friendly Instant Pot Black Beans
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Learn more →Ingredients
6 servings
- 1 lb dried black beans, rinsed and picked over
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, chopped (optional)
- lime wedges (optional)
Instructions
- 1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and jalapeño, if using, and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the cumin, smoked paprika, and dried oregano to the pot and stir to coat the aromatics, about 30 seconds. Press Cancel to turn off the Sauté function.
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