A wholesome bean medley cooked to perfection, combining the rich flavors of black beans, kidney beans, and chickpeas with a blend of aromatic spices. This pressure cooker recipe is a savory delight for bean lovers.
Ingredients: 1 cup dried black beans, soaked overnight. 1 cup dried kidney beans, soaked overnight. 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 cups vegetable broth. 2 tablespoons olive oil.
Instructions: Select 'Saut' function on Instant Pot or Cuisinart and heat olive oil. Add chopped onions and minced garlic, saut until fragrant. Add diced bell pepper and continue sauting until vegetables are tender. Stir in soaked and drained black beans, kidney beans, and chickpeas. Pour in diced tomatoes with their juices and add cumin, paprika, chili powder, salt, and pepper. Mix well. Add vegetable broth and close the lid securely. For Instant Pot: Set Manual/Pressure Cook mode to 20 minutes. For Cuisinart: Use High Pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, stir the bean medley, and adjust seasoning if needed. Serve hot as a hearty stew or over rice. Garnish with fresh cilantro or your favorite herbs.
Prep Time: 15 minutes
Cook Time: 20 minutes
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