Ingredients
1lbdry black beans
kosher salt
1½tspcumin
1tbspchili powder
2tspcoriander
1tspsmoked paprika
freshly ground black pepper,to taste
2center-cut bacon slices,chopped
½medium white onion,diced
½medium poblano pepper,seeded and diced
3garlic cloves,minced
3½cupslow sodium chicken broth
1tbspgreen tabasco
Preparation
Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes.
When the cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
Meanwhile in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt, and pepper.
Switch to the pot to “Sauté”. When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes.
Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.
