This recipe for traditional baked beans is fantastic for impressing non-cooks because it is so simple to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 russet potato, cubed
- 3 ribs celery, chopped
- 4 cloves garlic, chopped, or more to taste
- 1 small bunch cilantro, chopped, divided
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 8 cups water
- 1 ½ cups brown lentils
- 1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons
- 2 lemons
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
- Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
- Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.
- Chop the chard stems and add them for extra crunch, or save them for a stir-fry or vegetable saute.
Reviews
I used a Electric Pressure Cooker and it turned out spectacular..