Best Black Beans Pressure Cooker Recipes

PRESSURE COOKER BLACK BEANS

Steps:

• Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.

PRESSURE-COOKER BLACK BEANS

Steps:

• Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
• Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let beans stand in cooking liquid 30 minutes; drain.

BLACK BEANS IN A PRESSURE COOKER

Steps:

• In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
• Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.

FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)

Steps:

• Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
• Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.

KEMP'S VEGETARIAN BLACK BEANS - 6-QT PRESSURE COOKER

Steps:

• PRESSURE COOKER.
• In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
• Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• NON-PRESSURE COOKING METHOD.
• In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• REHEATING.
• When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.

PRESSURE COOKER BLACK BEANS

Steps:

• First, rinse black beans in cold water, then add them to pressure cooker along with 6 cups water. Bring to a rolling boil, then remove from heat and cover loosely with the lid for 1 hour. After soaking, add water until it is about an inch above the beans. Turn heat back to medium high. Add diced onion, salt, pepper, and diced jalapeño. Remove about half of the seeds and rib of the jalapeño for medium, all for mild, and none for hot. Add the chicken bullion and stir, the taste the broth to make sure the seasoning is close. Then add the veggie oil (to keep the beans from frothing and clogging the valve...don't leave it out!) Attach the lid and lock, wait for it to start rocking the valve, and back off the heat to medium low. Wait about 50 minutes, then remove from heat for ten minutes before releasing pressure and serving.

SAVORY BLACK BEANS - 4-QT. PRESSURE COOKER

Steps:

• Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
• Drain beans and rinse again. Allow to drain until Step 5.
• In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
• After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
• Add 1 3/4 cups water and rinsed and drained beans.
• Increase to high heat. Stir in cilantro, ground oregano and black pepper.
• Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
• Remove from heat and allow to lose pressure naturally.
• Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
• When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.

BLACK BEANS (PRESSURE COOKER) RECIPE - (4/5)

Steps:

• 1. Soak dried black beans (overnight or 6 - 8 hrs) in a bowl that allows expansion and with enough water to cover by an inch or two. 2. Drain and rinse black beans; set aside. 3. Using pressure cooker, sautee onions, peppers and garlic until translucent. (use #3-4 on electric stove) 4. Add spices (except salt and cilantro), sugar, broth, sherry and beans. 5. Place lid; set on 2 and lock lid. Set heat to medium-high and bring to pressure; immediately reduce to medium-low and cook at pressure for 30 minutes. 6. Use natural release method; open lid and scoop out about 1/3 of the beans and grind in processor (to improve texture). Add ground beans back into remaining beans and stir. 7. Add salt and stir. Top with cilantro. Note: If cutting recipe in half, add more liquid.....1.25 c chicken broth was not enough....try 1.5 c