Dinner · Medium
Black Bean Hotpot
Pressure-cooked black-bean hotpot with peppers, celery, cumin and oregano; the 400 g beans are dry, not canned.
- Protein
- 22.92g
- Energy
- 382.71 kcal
- Carbs
- 72.62g
- Fat
- 1.35g
- Time
- 95 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 400 gDry Black Beans
- 120 gOnion
- 1 pcs (approx. 119 g)Green Pepper
- 1 pcs (approx. 119 g)Red Pepper
- 60 gCelery
- 20 gGarlic
- 3 gGround Cumin
- 3 g (about 1 tbsp dried)Oregano
- 7.5 gSalt
- 4 gBlack Pepper
- 1200 mlWater
Make it
Method
Sort and rinse the dry beans. Dice onion, both peppers and celery; crush garlic. Put everything, including measured water and seasoning, in a suitable pressure cooker below its maximum-fill mark.
Cook at high pressure for 35 minutes, then allow at least 20 minutes of natural pressure release before carefully venting the rest. Check that beans are soft; if needed simmer uncovered for longer.
Taste the broth and divide into four bowls. Cool leftovers rapidly and refrigerate; never open a pressure cooker while pressurized.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 22.92g
- Carbs
- 72.62g
- Fat
- 1.35g
- Energy
- 382.71 kcal
