Instant Pot Chilli Beans
A favourite of mine, especially in Winter. It’s delicious, it’s filling, it’s healthy and protein rich but meat free. It’s very important that the beans are soaked overnight (or fpr a minimum of 6 hours). I drain and change the water once during the soaking period.
Ingredients:
I get about 5 good sized bowls out of this, 285 calories per serving. It can be adjusted for more or less, and also frozen, but I prefer fresh, hence these amounts, so I can have it over a week without having to freeze. Note it’s very important to soak the items marked “soak overnight” – otherwise there will be bloating and stomach will feel uncomfortable, as well as taking longer to cook.
5 Chopped garlic cloves
1 chopped onion
1 chopped chilli (add more or less according to taste)
1 400g can of tinned tomatoes (never tried with fresh tomatoes)
1 tablespoon of tomato puree
1 teaspoon of brown sugar (for the acidity)
150g DRY weight – Red kidney beans (soaked overnight)
200g DRY weight – Black beans (soaked overnight)
90g DRY weight – Soup mix – alternative could be a mix of brown rice, lentils, barley -(soaked overnight).
80g DRY weight – Chickpeas (soaked overnight)
1 teaspoon turmeric (more or less according to taste) – I put turmeric on everything as it helps with middle age aches and pains…
1 Stock cube + 500ml of hot water (beef, chicken, vegetable…)
1 teaspoon of salt (add more or less according to taste)
150g frozen Edamame beans
I sometimes also add a bit of ginger and cinnamon for that extra spicy feeling
extra bean goodness. I add the frozen edamame beans once the cooking is all done and let it rest for a few minutes before eating. The beans will get defrosted and cooked just right in the heat.
Preparation:
Saute onions, chilli, (ginger) and garlic for a few minutes in vegetable oil (I use olive oil).
Stir in the soaked and rinsed beans and soup mix. Add the remaining ingredients and stir well. Cook on High Pressure for 16 minutes (or Chilli Bean button) and QPR (Quick Pressure release). Add Edamame beans and let it sit for around 10 minutes.
If I’m extra hungry I throw in a handful of mixed nuts and milled flaxseed, which also adds an extra crunch.
Just before the lid goes on…
A bowl of one of my favourite “soup/stew”… Soup or stew? Don’t know! You tell me!
