- 2 tablespoons olive oil
- 2 yellow or red onions – chopped
- 4 garlic cloves – minced
- 1/4 cup of wine
- 1000 grams mixed dried beans (kidney, black, white, etc.)
- 2-3 liters of water (must cover the beans by at least 2-3 centimeters)
- 1200 grams tomato blocks (3 cans)
- 70 grams tomato paste
- 425 g canned corn – rinsed and drained
- 2-3 peppers (I like multi-coloured red/green/yellow)
- 100 grams Kale, bok choi or other green leafy vegetable chopped.
- 2 tablespoons smoked paprika powder
- 2 tablespoons cumin powder
- 2 tablespoons corriander seed powder
- 2 tablespoons garlic powder
- 2 tablespoons cocoa powder
- 2-3 vegetable bullion blocks
- 1 tablespoon palm sugar
- 2 teaspoons salt
Toppings!
- Avacado
- Sour cream
- Grated cheddar cheese
- Corn tortilla chips
- Jalapeno peppers slices
- Fresh corriander
- Hot sauce
Instructions
- Saute in the InstantPot olive oil the chopped onions and minced garlic with wine. Set aside.
- Put dried beans in InstanPot with the water and cook for 30 minutes in the InstantPot.
- Add all other ingredients to the pot.
- Give it a quick stir, put the lid on. When ready to eat cook it for about 30 minutes on medium heat.
- It should thicken quite nicely, and if the water has cooked down too much, you can add more water or tomato paste.
- Prepare the toppings and serve with corn tortilla chips.