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We make Judith’s Black Beans in the Instant Pot!
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Judith’s Black Beans
1lb. dried black beans
Water to cover about 3 inches above the black beans, approximately 8-10 cups.
1 large green bell pepper (See instructions below.)
1 large onion, chopped
4 cloves garlic, minced
3 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1 bay leaf
2 tsp. date sugar or other sweetener of your choice
2 Tbsp. apple cider vinegar
2 Tbsp. dry sherry*
*If you don’t have sherry, madeira wine, dry vermouth, red wine vinegar or just a little more apple cider vinegar are all good substitutes.
Rinse the beans and soak overnight. Add the bell pepper, which has been chopped into approximately eight pieces, to the beans and soak overnight with the beans. In the morning, remove the bell pepper pieces and chop them.
Turn the Instant Pot on and press the Sauté feature. Add a small amount of water to the Instant Pot. Use more as needed to prevent sticking. Add the chopped onion and bell pepper and sauté until soft. You can add the garlic near the end if you like a more garlic forward taste. If not, add the garlic with the onion and bell pepper.
Add the salt, pepper, date sugar, oregano and bay leaf. Stir to combine. Pour the black beans and their liquid into the Instant Pot. If you want a creamier, less soupy dish, you may want to use only enough water to be about an inch above the beans. Stir to combine.
Lock the lid in place. Press the Keep Warm/Cancel feature, then press the Manual Feature, then press the + or – feature and set the time for nine minutes. When the Instant Pot reads L15:00, release the pressure and remove the lid.
Add the vinegar and sherry. Stir to combine.
If the beans aren’t creamy enough, mash a few on the side of the pot or use a potato masher to mash some on the bottom. Stir to combine after you finish.
I don’t serve this dish with rice, but if you would like it that way, by all means indulge!
Serves approximately four.
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