Black Beans the staple of my existence

Savory and packed with protein.

Ingredients:

2 cups dried black beans

2 med. onions chopped

4 cloves garlic diced

2 fresh chili peppers chopped

2 TBSP olive oil

6 cups of water

6 tsp of vegan beef or vegetable bullion

1 bay leaf

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1 TBS chili flakes

1 TBS chili powder

Start with your Instant Pot on the Sauté setting. As soon as the oil is ready to sizzle put the onions in for 1 minute, followed by the garlic for another minute and then the chilies for about 3 minutes. Then add the water and all the spices. If you don't want it too spicy cut down or eliminate the chili powder and chili flakes. Taste as you go. When you think that it will be delicious put it on to pressure cook for 60 minutes and let it slow release. I leave it on warm until I'm ready to use the beans. They are delicious by themselves, drain the beans if you are using them in tacos or an enchilada dish. If you are adding them to chili, the liquid enhances their flavor. I store any extra that I have in the refrigerator overnight to let the flavors meld. The next day I put 1 1/2 cups in a freezer containers and store it in the freezer. Great for the next time you have a recipe that calls for black beans.

Yields 2 quarts

Protein 15 grams cup