Make lovely cumin-scented, Cuban inspired Instant Pot Black Beans and Rice in a fraction of the time of traditional methods! One of the best black bean recipes you’ll make in your Instant Pot.
What Makes This Black Beans and Rice Recipe Incredible?
- Quick. This vegetarian recipe is a spin on a Cuban Moros y Cristianos recipe done in a fraction of the time. It’s simplified for efficiency, but still comes out with all the flavors you’d expect from the dish.
- Flavor. This is one of those dishes that literally explodes with flavors in your mouth. You can’t have Cuban-inspired cooking without crazy good flavors!
- Simple. Besides soaking the beans and a quick one-minute saute, this is a very simple pour and cook recipe . Perfect for any day of the week.
- Vegetarian. Meatless Monday? Vegetarian family member coming to visit? This recipe is perfect. It’s meat-free, but still packs plenty of protein from the black beans and will leave your guests full. If you want to add meat to this, you could always serve it with my Instant Pot Pulled Pork Carnitas for a little Cuban/ Mexican fusion !
What Ingredients Do You Need For Moros y Cristianos?
Here’s what you’ll need to make this delicious Instant Pot Beans and Rice recipe :
- 2 tablespoons Oil - Used to sauté the vegetables and aromatics. It helps develop flavor at the start of cooking and prevents ingredients from sticking to the pot. 1 cup Onion - Adds sweetness and depth of flavor once sautéed, forming the aromatic base of the dish. 1 cup Bell Peppers - Provide color, texture, and a mild sweetness that balances the earthiness of the beans and rice. 1 tablespoon Minced Garlic - Brings aromatic intensity and a savory note that enhances the overall flavor profile.
- 2 tablespoons Ground Cumin - Adds warmth and a slightly smoky, earthy flavor that complements the black beans perfectly.
- 1 tablespoon Dried Oregano - Infuses the dish with a subtle herbal aroma and balances the richness of the beans.
- 1 1/2 tablespoons Tomato Paste - Provides concentrated tomato flavor and umami depth, helping to thicken and enrich the sauce.
- 2 Bay Leaves - Add a subtle background flavor with hints of herbal and floral notes, enhancing the overall aroma.
- 2 teaspoons Salt - Brings out the natural flavors of all the ingredients and seasons the beans and rice evenly.
- 1 cup Dried Black Beans - The protein-rich base of the dish. Soaking softens them slightly and reduces cooking time in the Instant Pot.
- 1 cup Brown Rice - Adds heartiness and fiber, making the meal complete and satisfying. The rice cooks alongside the beans, absorbing all the rich flavors.
- 1 3/4 cups Water - Provides the liquid necessary for pressure cooking and ensures both the rice and beans become tender.
- 1/4 cup Cilantro - Adds freshness, color, and a hint of citrusy brightness when stirred in at the end.
- 1 Jalapeño Pepper - Introduces a gentle heat and vibrant flavor, giving the dish a touch of spice without overpowering it.
How Do You Make Instant Pot Black Beans and Rice?
Take the following steps to make this Instant Pot recipe :
- Heat. Turn the Instant Pot on SAUTÉ then add oil.
- Saute. When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
- Spices. Add cumin, oregano salt, tomato paste, and bay leaves.
- Rice and Beans. Add brown rice, black beans , and water and stir.
- Pressure Cook. Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on high pressure.
- Finish. Garnish with cilantro and serve.
Why Does This Instant Pot Rice and Beans Recipe Use Brown Rice?
A traditional Cuban Black Beans and Rice recipe actually cooks the rice and the beans separately so that the rice is white and the beans are black. But since I can be a bit of a lazy cook, I adapted the recipe with brown rice.
- Cooking time. To cook black bean recipes properly in this Instant Pot recipe , you need at least thirty minutes. White rice only takes about four minutes at high pressure to cook , so it would be impossible to cook them together at the same time.
- Less steps. I wanted to cook this in one step instead of two, I mixed them together in my Instant Pot , used brown rice instead of white, and came up with this lovely Cuban black beans recipe that’s my signature lazy/efficient way of cooking.
Can I Use A Different Kind Of Rice?
You CAN use a different type of rice for this recipe, but you’ll likely end up with overcooked rice, or undercooked beans. As I mentioned above, the reason for using brown rice is to cook them both at the same time to the perfect consistency.
Soaking. Soak these beans in hot water for an hour before cooking to get them done quickly. Pressure Cooking. Using the Instant Pot cuts down on HOURS of cooking time versus traditional stovetop cooking methods. Liquid. Having the right ratio of liquid helps these cook correctly in a fraction of the time without being under-cooked or over-cooked.
Absolutely! I love cooking beans and even rice in my Instant Pot . Cooking beans or lentils at high pressure infuses flavor like no other cooking style can, and cooks at a fraction of the time. Check out this post on how to make lentils and beans in a pressure cooker.
It depends on the type of bean, and how much you’re cooking at once. Every bean cooks differently and needs different ratios and cook times for the Instant Pot .
Tips and Tricks For Making Instant Pot Rice And Beans
- Don’t like it spicy? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don’t have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don’t forget to remove the bay leaves at the end of pressure cooking. They’re good for infusing flavor, but not so much for eating .
What Do You Serve With Instant Pot Beans And Rice?
This Rice and Beans Instant Pot recipe is incredibly filling and satisfying. So, if you’re living a vegetarian lifestyle or love a great budget-friendly meal, this can easily stand alone.
However, if you want to use this as a side dish or a bed for your favorite protein, here are some of my favorite things to serve with it:
- Stuffed Poblano Peppers - Packed with flavor and a great option for Taco Tuesday.
- Chipotle Steak Tacos - Add a little Black Beans and Rice to make them even more filling.
- Tomatillo Salsa - Finish with a dollop of this and sour cream for a refreshing bite.
Can You Freeze Instant Pot Beans And Rice?
Yes! One of the reasons I love this Instant Pot Black Beans and Rice recipe so much is because of how great it is for meal prep. Not only is it a delicious dinner option, but it’s also fantastic reheated.
If you decide you want to save your leftovers or prep extra for lunches throughout the week, simply save it in an air-tight container and pop it in the freezer for 3-4 months for the best flavor and texture.
To defrost, place in your refrigerator for 24 hours and then warm in the microwave until heated through.
Want More Instant Pot Beans Recipes?
- Instant Pot Pinto Beans - the easiest recipe you will LOVE.
- Pressure Cooker Baked Beans - if you’ve never made your own, you need to start!
- Instant Pot Refried Beans - so easy to make and SO much better than canned.
- Instant Pot Red Beans and Rice - make these at the same time in your pressure cooker and you’ll never make it another way again.
Cuban Beans And Rice Recipe | Instant Pot Black Beans And Rice
Equipment
- INSTANT POT DUO 6 QUART
Ingredients
- ▢ 2 tablespoons oil
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Bell Peppers , chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 2 tablespoons Ground Cumin
- ▢ 1 tablespoon Dried Oregano
- ▢ 1 1/2 tablespoons Tomato Paste
- ▢ 2 Bay Leaves
- ▢ 2 teaspoons Kosher Salt
- ▢ 1 cup dried black beans , soaked overnight, or for an hour in hot water
- ▢ 1 cup Brown Rice , rinsed and drained
- ▢ 1 3/4 cups Water
- ▢ 1/4 cup Cilantro , chopped (optional)
- ▢ 1 Jalapeno Pepper , minced
Instructions
- Turn the Instant Pot on SAUTÉ HIGH. Add oil.
- When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
- Add cumin, oregano salt, tomato paste, and bay leaves.
- Add brown rice, beans, and water and stir.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes.
- Allow the pot to release pressure naturally. Do not rush this as you need time for the beans and rice to absorb any remaining water.
- Garnish with cilantro, if using, and serve.
Watch The Video
- Scared of the heat? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don’t have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don’t forget to remove the bay leaves at the end of pressure cooking. They’re good for infusing flavor, but not so much for eating.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Make lovely cumin-scented, Cuban inspired Instant Pot Black Beans and Rice in a fraction of the time of traditional methods! One of the best black bean recipes you’ll make in your Instant Pot.
What Makes This Black Beans and Rice Recipe Incredible?
- Quick. This vegetarian recipe is a spin on a Cuban Moros y Cristianos recipe done in a fraction of the time. It’s simplified for efficiency, but still comes out with all the flavors you’d expect from the dish.
- Flavor. This is one of those dishes that literally explodes with flavors in your mouth. You can’t have Cuban-inspired cooking without crazy good flavors!
- Simple. Besides soaking the beans and a quick one-minute saute, this is a very simple pour and cook recipe . Perfect for any day of the week.
- Vegetarian. Meatless Monday? Vegetarian family member coming to visit? This recipe is perfect. It’s meat-free, but still packs plenty of protein from the black beans and will leave your guests full. If you want to add meat to this, you could always serve it with my Instant Pot Pulled Pork Carnitas for a little Cuban/ Mexican fusion !
What Ingredients Do You Need For Moros y Cristianos?
Here’s what you’ll need to make this delicious Instant Pot Beans and Rice recipe :
- 2 tablespoons Oil - Used to sauté the vegetables and aromatics. It helps develop flavor at the start of cooking and prevents ingredients from sticking to the pot. 1 cup Onion - Adds sweetness and depth of flavor once sautéed, forming the aromatic base of the dish. 1 cup Bell Peppers - Provide color, texture, and a mild sweetness that balances the earthiness of the beans and rice. 1 tablespoon Minced Garlic - Brings aromatic intensity and a savory note that enhances the overall flavor profile.
- 2 tablespoons Ground Cumin - Adds warmth and a slightly smoky, earthy flavor that complements the black beans perfectly.
- 1 tablespoon Dried Oregano - Infuses the dish with a subtle herbal aroma and balances the richness of the beans.
- 1 1/2 tablespoons Tomato Paste - Provides concentrated tomato flavor and umami depth, helping to thicken and enrich the sauce.
- 2 Bay Leaves - Add a subtle background flavor with hints of herbal and floral notes, enhancing the overall aroma.
- 2 teaspoons Salt - Brings out the natural flavors of all the ingredients and seasons the beans and rice evenly.
- 1 cup Dried Black Beans - The protein-rich base of the dish. Soaking softens them slightly and reduces cooking time in the Instant Pot.
- 1 cup Brown Rice - Adds heartiness and fiber, making the meal complete and satisfying. The rice cooks alongside the beans, absorbing all the rich flavors.
- 1 3/4 cups Water - Provides the liquid necessary for pressure cooking and ensures both the rice and beans become tender.
- 1/4 cup Cilantro - Adds freshness, color, and a hint of citrusy brightness when stirred in at the end.
- 1 Jalapeño Pepper - Introduces a gentle heat and vibrant flavor, giving the dish a touch of spice without overpowering it.
How Do You Make Instant Pot Black Beans and Rice?
Take the following steps to make this Instant Pot recipe :
- Heat. Turn the Instant Pot on SAUTÉ then add oil.
- Saute. When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
- Spices. Add cumin, oregano salt, tomato paste, and bay leaves.
- Rice and Beans. Add brown rice, black beans , and water and stir.
- Pressure Cook. Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on high pressure.
- Finish. Garnish with cilantro and serve.
Why Does This Instant Pot Rice and Beans Recipe Use Brown Rice?
A traditional Cuban Black Beans and Rice recipe actually cooks the rice and the beans separately so that the rice is white and the beans are black. But since I can be a bit of a lazy cook, I adapted the recipe with brown rice.
- Cooking time. To cook black bean recipes properly in this Instant Pot recipe , you need at least thirty minutes. White rice only takes about four minutes at high pressure to cook , so it would be impossible to cook them together at the same time.
- Less steps. I wanted to cook this in one step instead of two, I mixed them together in my Instant Pot , used brown rice instead of white, and came up with this lovely Cuban black beans recipe that’s my signature lazy/efficient way of cooking.
Can I Use A Different Kind Of Rice?
You CAN use a different type of rice for this recipe, but you’ll likely end up with overcooked rice, or undercooked beans. As I mentioned above, the reason for using brown rice is to cook them both at the same time to the perfect consistency.
Soaking. Soak these beans in hot water for an hour before cooking to get them done quickly. Pressure Cooking. Using the Instant Pot cuts down on HOURS of cooking time versus traditional stovetop cooking methods. Liquid. Having the right ratio of liquid helps these cook correctly in a fraction of the time without being under-cooked or over-cooked.
Absolutely! I love cooking beans and even rice in my Instant Pot . Cooking beans or lentils at high pressure infuses flavor like no other cooking style can, and cooks at a fraction of the time. Check out this post on how to make lentils and beans in a pressure cooker.
It depends on the type of bean, and how much you’re cooking at once. Every bean cooks differently and needs different ratios and cook times for the Instant Pot .
Tips and Tricks For Making Instant Pot Rice And Beans
- Don’t like it spicy? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don’t have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don’t forget to remove the bay leaves at the end of pressure cooking. They’re good for infusing flavor, but not so much for eating .
What Do You Serve With Instant Pot Beans And Rice?
This Rice and Beans Instant Pot recipe is incredibly filling and satisfying. So, if you’re living a vegetarian lifestyle or love a great budget-friendly meal, this can easily stand alone.
However, if you want to use this as a side dish or a bed for your favorite protein, here are some of my favorite things to serve with it:
- Stuffed Poblano Peppers - Packed with flavor and a great option for Taco Tuesday.
- Chipotle Steak Tacos - Add a little Black Beans and Rice to make them even more filling.
- Tomatillo Salsa - Finish with a dollop of this and sour cream for a refreshing bite.
Can You Freeze Instant Pot Beans And Rice?
Yes! One of the reasons I love this Instant Pot Black Beans and Rice recipe so much is because of how great it is for meal prep. Not only is it a delicious dinner option, but it’s also fantastic reheated.
If you decide you want to save your leftovers or prep extra for lunches throughout the week, simply save it in an air-tight container and pop it in the freezer for 3-4 months for the best flavor and texture.
To defrost, place in your refrigerator for 24 hours and then warm in the microwave until heated through.
Want More Instant Pot Beans Recipes?
- Instant Pot Pinto Beans - the easiest recipe you will LOVE.
- Pressure Cooker Baked Beans - if you’ve never made your own, you need to start!
- Instant Pot Refried Beans - so easy to make and SO much better than canned.
- Instant Pot Red Beans and Rice - make these at the same time in your pressure cooker and you’ll never make it another way again.
Cuban Beans And Rice Recipe | Instant Pot Black Beans And Rice
Equipment
- INSTANT POT DUO 6 QUART
Ingredients
- ▢ 2 tablespoons oil
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Bell Peppers , chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 2 tablespoons Ground Cumin
- ▢ 1 tablespoon Dried Oregano
- ▢ 1 1/2 tablespoons Tomato Paste
- ▢ 2 Bay Leaves
- ▢ 2 teaspoons Kosher Salt
- ▢ 1 cup dried black beans , soaked overnight, or for an hour in hot water
- ▢ 1 cup Brown Rice , rinsed and drained
- ▢ 1 3/4 cups Water
- ▢ 1/4 cup Cilantro , chopped (optional)
- ▢ 1 Jalapeno Pepper , minced
Instructions
- Turn the Instant Pot on SAUTÉ HIGH. Add oil.
- When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
- Add cumin, oregano salt, tomato paste, and bay leaves.
- Add brown rice, beans, and water and stir.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes.
- Allow the pot to release pressure naturally. Do not rush this as you need time for the beans and rice to absorb any remaining water.
- Garnish with cilantro, if using, and serve.
Watch The Video
- Scared of the heat? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don’t have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don’t forget to remove the bay leaves at the end of pressure cooking. They’re good for infusing flavor, but not so much for eating.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Cuban Beans And Rice Recipe | Instant Pot Black Beans And Rice
Ingredients
- 2 tablespoons oil
- 1 cup Onion chopped
- 1 cup Bell Peppers chopped
- 1 tablespoon Minced Garlic
- 2 tablespoons Ground Cumin
- 1 tablespoon Dried Oregano
- 1 1/2 tablespoons Tomato Paste
- 2 Bay Leaves
- 2 teaspoons Kosher Salt
- 1 cup dried black beans soaked overnight, or for an hour in hot water
- 1 cup Brown Rice rinsed and drained
- 1 3/4 cups Water
- 1/4 cup Cilantro chopped (optional)
- 1 Jalapeno Pepper minced
Instructions
Turn the Instant Pot on SAUTÉ HIGH. Add oil.
When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
Add cumin, oregano salt, tomato paste, and bay leaves.
Add brown rice, beans, and water and stir.
Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes.
Allow the pot to release pressure naturally. Do not rush this as you need time for the beans and rice to absorb any remaining water.
Garnish with cilantro, if using, and serve.
Scared of the heat? Eliminate the jalapeno, or reduce the amount used for less spice.
If you don’t have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
Don’t forget to remove the bay leaves at the end of pressure cooking. They’re good for infusing flavor, but not so much for eating.
Cuban Beans And Rice Recipe | Instant Pot Black Beans And Rice https://twosleevers.com/instant-pot-black-beans-and-rice/
Super easy pour and cook Slow Cooker Chana Masala recipe! This recipe is a very easy way to get a restaurant-style chana masala at home that is full of flavor!
What is Chana Masala?
Chana Masala is a wonderful, savory, vegan Indian dish made with chickpeas, and a classic sauce, or “gravy” as Indians call it, made with onions, tomatoes, ginger, garlic, and a bunch of spices.
Chana Masala, also referred to as choley, or choley masala, or channay, is a classic Punjabi dish, although it’s served in Indian restaurants everywhere now.
The best-tasting channay have a great mix of savory, hot, and tart. That tart flavor comes from either tamarind or amchoor powder , or a combination of the two.
Can I Make Chana Masala In My Instant Pot?
Yes, you can. I have this Instant Pot Chana Masala recipe right here. It does require you to make a tomato onion masala first, though.
Can I Make My Own Chana Masala Spice Mix?
- Yes, but why? It’s super complicated to make and takes 20+ ingredients to get it just right.
- I’ll tell you what I do, and what most Indians do. We buy it. This is the one that I use.
Can I Make This With Canned Chickpeas?
- Yes, but not with this recipe because the onions and tomatoes take a while to cook and the chickpeas will be mush in that time
- Rather, make the onion masala , and add chickpeas to it and mix.
What’s With The Chana Dal In This Recipe?
Chana dal is the same as chickpeas except it’s basically the skinned and halved version of it.
You’re using this to add thickness to the chana masala. But you can totally skip this if you don’t have it.
Although I will say, it’s totally worth getting it. You can make this Chana Dal Fry with it, as well as the Chana Dal and Rice if you have it and it’s utterly delicious.
If you’re curious about these different versions of dals and beans, check out my lots of lovely lentils video here.
How To Make Chickpeas In A Slow Cooker
So I wanted to write a quick section on how to make the best chickpeas in your slow cooker.
It is truly hands-off and a lot easier to make chickpeas in a slow cooker or a pressure cooker. Otherwise, you have to babysit them, they take hours, they foam, the water boils dry—it’s just a total pain for me.
I don’t see a huge difference in the texture between slow cooking and pressure cooking, so you use whatever works for you.
Soak for an hour in hot water or soak overnight. This is important because you don’t know how old beans are, and older beans need more water. I barely know how old I am most days, so keeping up with the age of my beans is not an option for me.
If your beans aren’t getting soft, the most likely reason is that they are old. You should presoak, and you can also consider adding a little baking soda to the mixture to soften them. Sometimes this may cause the beans to soften too much and split, but that’s better than hard as rocks beans.
I have decided to also presoak in this fashion, beans I make in the pressure cooker, and for the same reason.
In this recipe, you want the chickpeas to cook down to a very soft, almost mush consistency. What I do is to soak them first thing. Then I go get a cup of coffee, get dressed for the day, and I get the other ingredients together. By this time they’ve soaked and all I need to do is make the sauce, pour, and go.
For every cup of dried chickpeas, use about 2-3 cups of water. If you are cooking them by themselves, you will need 3 cups of water. If you’re cooking them in this recipe, with the vegetables, you will likely be fine with 2 cups of water per cup of dried chickpeas.
You can make up a batch of chickpeas and leave them in the fridge, and use as needed throughout the week. Try my 5-minute hummus recipe or this chana salad with the plain chickpeas you make in this fashion.
Tips And Tricks For Making Slow Cooker Chana Masala
- Be sure to soak the chickpeas for this recipe. Either soak them overnight or use my quick tip which is to soak them in hot water. Either boil the water or use the hottest water from your faucet and soak them. They plump up in an hour and it’s as good as having soaked them overnight.
- Do not add the tamarind at the beginning of cooking. It will make your chickpeas super tough and not fun.
- Traditional chana masala uses amchoor powder. I used lemon juice in this recipe but if you have the amchoor powder, go ahead and use it.
- Buy the chana masala spice mix for this recipe–trust me, it’s a lot easier than buying 20 different spices to make your own.
- Use split chana dal to make your chana masala thicker. If you choose not to buy this, you can either let the curry be a little thinner, mash some of the chickpeas into the final dish, or use a can of chickpeas to add thickness.
- You can also make this with canned chickpeas, but it takes just a little more intervention. Cook the vegetable mixture with 1 cup of water for 4 hours on high or 6 hours on low. Then, add in drained canned chickpeas, add in another cup of water and allow it to cook for another hour on high.
- You can use either fresh or canned tomatoes, fire-roasted or regular canned tomatoes. Don’t bother with expensive canned tomatoes since there are so many other flavors in this that will overpower the tomatoes.
- This recipe does very well in the fridge or in the freezer. The flavors get better and better over time. It also thickens over time though, so you may need to add some water to reheat.
Watch The video on Making Slow Cooker Chana Masala
Step By Step On Making Slow Cooker Chickpea Masala
Step 1: Make the sauce: In a blender, purée tomatoes, onions, ginger, garlic, and serrano pepper.
Step 2: Pour this into the slow cooker. Set aside blender container.
Step 3: Add chana masala, turmeric, salt, cayenne, coriander, cumin, and chana masala.
Step 4a: Add in drained, soaked chickpeas
Step 4b: and the chana dal (split chickpeas).
Step 5: Pour in two cups of water into the blender container, slosh it about to get all the saucy goodness, and pour this into the slow cooker.
Step 6: Cook for 6 hours. When the chickpeas are cooked and soft, add in 1 tablespoon tamarind paste.
Step 7: Add in lemon juice or amchoor, and chopped cilantro before serving.
What to serve with Chana Masala?
- Basmati Pilau or IP peas and rice pilau
- Beetroot salad or Cucumber salad
- Cabbage with peas
- Ready-made Naan.
Slow Cooker Chana Masala
Equipment
- SLOW COOKER PROCTOR SILEX 1.5 QUART
- COFFEE GRINDER KITCHENAID
- Measuring Cups
- VITAMIX ASCENT SERIES BLENDER
Ingredients
For the sauce:
- ▢ 1 large onions, chopped , chopped, about 1.5 cups
- ▢ 4-5 slices Ginger , about 1 tablespoon minced
- ▢ 6 cloves garlic , about 1 tablespoon minced
- ▢ 1 cup tomatoes , canned or fresh
- ▢ 1 tablespoon Chana masala spice mix
- ▢ 1 Serrano peppers
- ▢ 1 teaspoon ground coriander
- ▢ ½ teaspoon ground cumin
- ▢ 1 teaspoon turmeric
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
For the Beans:
- ▢ 1 cup Dried Chickpeas , soaked in hot water for an hour,
- ▢ ½ cup chana dal
- ▢ 2 cups Water
For Finishing:
- ▢ ½ cup chopped cilantro
- ▢ 2 tablespoons Lemon Juice
- ▢ 2 teaspoons Amchoor , optional, or
- ▢ 1.5 tablespoons Tamarind Concentrate , (use either amchoor or tamarind)
Instructions
- Make the sauce: In a blender, purée tomatoes, onions, ginger, garlic, and serrano pepper.
- Pour this into the slow cooker. Set aside blender container.
- Add chana masala, turmeric, salt, cayenne, coriander and cumin to the tomato onion mixture in the slow cooker.
- Add in drained soaked chickpeas and the chana dal (split chickpeas).
- Pour in two cups of water into the blender container, slosh it about to get all the saucy goodness, and pour this into the slow cooker.
- Cook on high for 6 hours or until the chickpeas are soft and well cooked.
- When the beans are cooked, use the back of your spoon to mash a few of them to thicken the chana masala.
- Stir in the tamarind paste, lemon juice, and cilantro, and serve.
Watch The Video
- Be sure to soak the chickpeas for this recipe. Either soak them overnight or use my quick tip which is to soak them in hot water. Either boil the water or use the hottest water from your faucet and soak them. They plump up in an hour and it’s as good as having soaked them overnight.
- Do not add the tamarind at the beginning of cooking. It will make your chickpeas super tough and not fun.
- Traditional chana masala uses amchoor powder. I used lemon juice in this recipe but if you have the amchoor powder, go ahead and use it.
- Buy the chana masala spice mix for this recipe–trust me, it’s a lot easier than buying 20 different spices to make your own.
- Use split chana dal to make your chana masala thicker. If you choose not to buy this, you can either let the curry be a little thinner, mash some of the chickpeas into the final dish, or use a can of chickpeas to add thickness.
- You can also make this with canned chickpeas but it takes just a little more intervention. Cook the vegetable mixture with 1 cup of water for 4 hours on high Or 6 hours on low. Then, add in drained canned chickpeas, add in another cup of water and allow it to cook for another hour on high.
- You can use either fresh or canned tomatoes, fire-roasted or regular canned tomatoes. Don’t bother with expensive canned tomatoes since there are so many other flavors in this that will overpower the tomatoes.
- This recipe does very well in the fridge or in the freezer. The flavors get better and better over time. It also thickens over time though, so you may need to add some water to reheat.
Get support & connect with our community on Facebook!
Nutrition
Originally Published October 9, 2019
