1medium red pepperseeded and cut into large pieces
½medium white onioncut into large pieces
Sea salt and black pepperto taste
2whole bay leaves
1½cupchicken or vegetable broth
1tbspred wine vinegar
2tbspfresh cilantro leaveschopped
1whole limecut into wedges (optional)
3cupcooked white or yellow rice
Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
Turn the unit off and carefully remove the lid. Transfer the red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine.
Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!
Tip: Reserve the red portion of the pepper top for garnish.This recipe was tested at 30 minutes of active cook time. Although the recipe works at that time, the beans were a little firm. Add an additional two minutes to the active cook time for less firm results.The video contains images that were used under a Creative Commons License. Click here to see the full list of images and attributions: https://link.attribute.to/cc/2030744
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