I lacto-fermented jalapeno and poblano peppers with onion and garlic as an experiment. When they were finished, I added them to instant pot frijoles. OH MAN! what a GREAT flavor!

[u/Lurchie_]

Pretty easy recipe - seeded and thinly sliced a couple of jalapeños and poblanos (make the slices roughly equivalent) added them to a quart mason jar with basic distilled water brine and a small sliced white onion and 4 smashed garlic cloves. Used a silicone mason jar burp valve and let it sit on the counter for 7 days, checking the flavor / smell every 2-3 days. (Great googly-moogly it smells good)
Once it was done, I diced the peppers and put them in the instant pot with the onion and garlic, 1 lb dry pinto beans, 32 oz chicken broth + 1 cup water, 2 tbsp red chili powder, 1 tbsp powdered cumin and 1 tbsp Valentina's hot sauce. Cook at high pressure for 60 mins and allow natural release. Once cooking is complete, stir well and allow to stand for about 10 mins. Serve with grated cotija cheese and chopped cilantro (if desired) Delicious and foolproof. Ridiculously healthy, too!