Cafe Rio Black beans

A LITTLE NOTE HERE ABOUT THE RECIPE

From the kitchen of:  Marilyn Groneman Via Gretchen Wilcox

INGREDIENTS:

• 1 C dry black beans (rinse them in colandar and then pick out any debris)

• 4 C water

• 1 1/2 T chicken Boullion

• 2 T dehydrated onion flakes

• 7 garlic cloves peeled or 2 t. Garlic powder

• 3/4 t salt

• 1 bay leaf

• Red wine vinegar to taste

INSTRUCTIONS:

1. Add all ingredients to the instant Pot except the red wine vinegar

2. Cover and turn the valve to sealing. Press manual  and set timer to 23 min. You might want to cook for 25 min if your beans are older. If your beans are soaked you can cook them for 15 minutes

3. When the timer beeps let the pressure release naturally for 10 minutes and then press the valve to venting.

4. Remove the lid and add some red wine vinegar...I added a couple of T to mine.

5. Serve on salads, with rice or with Mexican food. Stores in fridge for 1 week.

MAKES: