This is the third in the triumvirate of rice, chimichurri sauce and beans that forms a regular part of our diet. In some ways, this is the best of the three!

This recipe is cooked in an instant pot.

They are meaty, and rich, and they never last for long, but if you do find you have too many, then reheat them in a saucepan with a little water.

Ingredients

• 250g dry black beans
• 1.5 cups chicken stock
• 1/2 an onion, minced
• 4 cloves of garlic
• 1 tsp salt
• 1 tsp paprika
• 1 tsp pepper
• 1 tbsp olive oil

Method

Add all the ingredients to the instant pot, turn the valve to "sealing" and pressure cook the lot for about 40 minutes.

Let the instant pot release the pressure naturally.

When its time to serve, give them a stir and dish them up!