I have always loved the Insant Pot. Hubby has taken some time to love it. But when I make him spicy dishes, he gets on board. Tonight I made Cuban Black Beans. Yum
1 green pepper, roughly chopped
1 Spanish Onion, roughly chooped
10 cloves of roasted garlic
1 lb ham hocks
16 oz black beans, rinsed and picked over
1 tablespoon roasted cumin
2 tablespoons tomato paste
2 tablespoons Mexican Organ
1 teaspoon brown sugar
1 tablespoon vegetable oil
2 quarts vegetable broth
Turn instant pot to saute. When hot add oil, onion, green pepper, garlic, and ham hocks. Sweat for about 10 minutes stirring.
Add cumin and tomato paste. Saute for 5 minutes.
Add beans, oregano, sugar, salt to taste, and vegetable broth.
Pressure cook for 35 minutes. Normal pressure release for 10 minutes.
Remove ham hocks and cube any meat on the bone. Discard bones.
You can take out a cup of beans and mash them or immersion blender some of the beans. I used my immersion blender.
I stirred in a leftover pork chop that I cubed up and served over white rice.
Hubby had 3 bowls......
