- 2 T olive oil
- 2 cups chopped onion
- 3 T finely chopped cilantro stems
- 4 cloves minced garlic
- 1 T minced chipotle pepper in adobo
- 1 T ground cumin
- 1 lb dried black beans
- 3 cups water
- 1 15 oz can tomatos (whole, diced, crushed, doesn't matter)
- Juice from 1 lime
- chicken bullion cubes (I use chicken "better than bullion")
- greek yogurt
Soak beans: in water for 7-8 hours (e.g. overnight or during the workday). Or use the quick soak: bring to boil and rest 1 hour.
Heat oil in pressure cooker over medium heat, add onion and cumin and cook till softened, 3-4 mins. Turn to medium low, add garlic, cook for 2 mins. Drain the soaked beans and add to cooker with 3 cups water. When up to pressure, time 9 mins. Turn off and run under water to cool. Open and add drained tomatoes. Add water if necessary. Add chicken bouillon until salty enough. Add lime juice and serve with a big dollop of greek yogurt, cilantro leaves, and sriracha if desired.