legumes log, day 2456302.15899

sweet smoky black bean and squash chili
adapted from "the new fast food" by jill nussinow for my instant pot (6 quart; it won't fit smaller pots)

2 T canola oil
2 T mexican chile powder
2 tsp ground cumin
2 tsp chipotle chile powder
2 tsp dried oregano
1 large onion
8 garlic cloves
1 large red bell pepper
1 medium butternut squash (> 1 lb)
400g (2 cups) black beans
1-1/2 cups water
796 ml (28 oz) can of tomatoes (low salt)
1/4 cup tomato paste
salt to taste

soak the black beans (this needs to be a full soak, so the beans and squash end up taking the same time to cook under pressure).

remove the squash guts, peel it and cut it into 1/2" cubes.
de-seed the pepper and cut it into pieces.
chop the onion and garlic.
purée the tomatoes and tomato paste.

sauté the spices to release the flavour.
add onion and garlic and sauté for a couple of minutes to soften.
add the red pepper and sauté for a minute more.
add the water, stir.
add the beans.
add the squash.
cook for 12 min @11.6 pressure. let pressure release naturally.

dig down and taste the beans. if they're not done, cook with lid open until they are.

add tomato purée, stir, and cook for ~ 5 min more. stir now and then so it won't start sticking to the pot.

salt to taste (i used about 1/2 tsp).

ok, this one is a keeper; very yummy. the original recipe uses sweet potatoes, but i didn't have any. i only quick-soaked the beans, which wasn't long enough, and the extra cooking time made the squash more mushy than i prefer, but it is still very good; a lovely meld of sweet and smoky, with a nicely warming after-bite.