Ingredients:
1 pound dried black beans — about 2 cups, no need to soak
1 1/2 teaspoons extra-virgin olive oil
1 small yellow onion — diced
1 green, yellow, or red bell pepper — cored, seeded, and diced
1 can roasted green Chile’s_._
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 bay leaves
3 cloves garlic — minced (about 1 tablespoon)
3 cups water
Instructions:
Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, Chilis, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.
Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35-40 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.
**For a larger crowd: I have also used 1 3/4 lbs. beans, lg. green pepper, large onion, 3 bay leaves, and a little more of seasonings to account for more beans, 1 qt chicken stock. Cooked for 40 minutes and let sit undisturbed for 1 hr. Awesome!