Eosinophilic Esophagitis Friendly Pressure Cooker Black Beans
Total time55 min
Prep time10 min
Cook time45 min
5.0(16)
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Learn more →Ingredients
6 servings
- 1 lb dried black beans
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Sort through the dried black beans and discard any shriveled beans or small stones. Rinse under cold running water in a fine-mesh strainer until the water runs clear.
- 2
Set the pressure cooker to the Sauté function (or heat over medium on a stovetop pressure cooker). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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