ingredients

• Black Beans — 45g dry
• Chili Flakes — 1 tsp chili flakes (you like spicy)
• Cumin — 1 tsp cumin
• Garam Masala — ½ tsp garam masala
• Garlic Cloves — 4 cloves garlic, minced
• Olive Oil — 15ml olive oil
• Pasta — 255g dry pasta
• Pinto Beans — 45g dry
• Salt
• Shredded Cheddar — 85g shredded cheddar
• Tomatoes — ~400g tomatoes, blended or finely chopped
• Turmeric — ½ tsp turmeric

method

1. IP on Sauté mode (Normal). Heat 15ml olive oil, sauté minced garlic 30 sec.
2. Add blended tomatoes (~400g) + 1 tsp cumin + 1 tsp chili flakes + ½ tsp turmeric + ½ tsp garam masala + salt. Bhunao 4-5 min, stirring, until raw smell is gone and oil separates.
3. Add 45g dry black beans + 45g dry pinto beans + 360ml water. Stir well.
4. Pressure cook High 32 min, natural release 15 min.
5. Meanwhile, boil 255g pasta in salted water. Drain (undercook by 2 min).
6. Open IP. Stir in drained pasta + 85g cheddar off-heat until melted.
7. Portion into 3 servings.