Hellish Greek Black Bean Stew
What Started it all:
Black Beans, Cucumber, sugar, instant pot
Bloody hell, are you ready for a flavor explosion? This Greek-inspired black bean stew is a game-changer. With the help of my trusty Instant Pot, we're going to create a dish that'll make your taste buds do the bloody salsa!
Ingredients
- 1 cup dried black beans, soaked overnight and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large cucumber, peeled and diced
- 2 tbsp sugar
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 cups vegetable broth
- 1/4 cup olive oil
Instructions
- Add the olive oil to the Instant Pot and sauté the onion and garlic until softened.
- Add the soaked black beans, cucumber, sugar, oregano, salt, and pepper. Stir well.
- Pour in the vegetable broth and make sure everything is well coated.
- Close the lid of the Instant Pot and set the valve to 'sealing'.
- Cook on high pressure for 30 minutes, followed by a 10-minute natural release.
- Open the lid, and if the beans are not tender, close the lid and cook for an additional 10-15 minutes.
- Taste and adjust seasoning as needed.
Well, well, well! Look what we've got here! A bloody delicious Greek-inspired black bean stew that'll make your taste buds sing! Get ready to devour this hearty, comforting dish that's perfect for a chilly evening or a quick weeknight dinner. And don't you dare skip the sugar, or you'll end up with a dish that's as flat as a pancake!