Fantastic homemade chocolate cake with a unique touch. The flavor is given a new level by the coffee. Everyone’s favorite has been this for a long time. Especially tasty when served with cream cheese icing. extremely tasty and moist. You won’t eat a packaged cake ever again. also produces delicious cupcakes.
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend)
- 2 cloves garlic, minced
- 1 pound dried red beans
- 6 cups water
- 3 large bay leaves
- 1 teaspoon liquid smoke flavoring, or to taste
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; saute frozen vegetable blend and garlic in the hot oil until soft, about 5 minutes. Add beans, followed by water and bay leaves. Turn off Saute function. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for at least 20 minutes. Unlock and remove the lid. Season with liquid smoke, salt, and pepper. Mix and smash the beans up as you like before serving.
Reviews
I love beans, and this recipe is a keeper. I used red kidneys because I couldn’t find the smaller red beans.