Friday, May 5, 2017

Pressure Cooker Black Beans


One you get in the routine of making beans from scratch it is not too bad, and they taste really good when made fresh. Once your beans are soaked, it is easy to throw them in the pressure cooker and they will be ready to eat in under an hour. Plus, buying dried beans in bulk is much cheaper than buying them canned so it's a win all around.

You can serve these in burritos, over rice, with sweet potatoes, as a soup, on nachos, or refried.

Pressure Cooker Black Beans


1 cup black beans, soaked for 8 hours

1 tbsp vegetable oil
1/2 white onion, diced small
1 small jalapeño, seeds removed and diced small
3 cloves garlic, minced

1 1/2 tbsp cumin
1 1/2 tbsp ground coriander
1/4 tsp ground epazote (optional digestive)

3 cups water

1 tsp salt
1 tbsp lime juice
2/3 cup fresh cilantro, minced


Heat the vegetable oil in the bottom of your pressure cooker. Add the diced onion and sauté until translucent and tender, about 10 minutes. Then add the jalapeño and garlic. Sauté for another couple of minutes. Then add the seasonings (cumin, coriander, and optional epazote) and stir for 20 seconds.

Next, add the soaked black beans and 3 cups of water. Seal the pressure cooker lid, and bring to a boil. When the indicator shows it's boiling, reduce the heat to low and cook for 25 minutes more. Let the beans cool until you can open the pressure cooker. Add the salt, lime juice and fresh cilantro. Taste and adjust the seasonings to your liking.

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