Black Beans (Pressure Cooker)
This will basically make canned beans for use in recipes that call for them. If a recipe calls for 1 can of black beans drained or with liquid, one can is typically 1½ cups. If the recipe states with liquid, measure out the beans into a measuring cup and add liquid from the pressure cooker. I will be using my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry black beans, (1 lb)
- 1 teaspoon salt, plus more to taste
- 2 quarts water, (8 cups)
- 2 tablespoons cooking oil, very important, do not skip this
Instructions
- Rinse the black beans then place in a large bowl and cover with at least two inches of water. Let the beans soak on the counter top for at least 6 hours, or if soaking overnight, place in the refrigerator to prevent fermentation.
- When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in water, salt, and oil. The oil prevents foaming.
- Place the lid on the pressure cooker and lock, add the weight (jiggler) and turn on the heat to high. When the jiggler starts to move and vent pressure, indicating full pressure, reduce heat to low or medium low, to keep the pressure venting and the jiggler moving. Start timing for 6 minutes.
- When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Allow a natural pressure release, meaning just let the pressure drop to zero without any actions from you. Takes about 10-20 minutes.
- When you have indications that pressure is zero, normally a lid lock will drop, remove the weight then the lid. Scoop out beans with a large slotted spoon (don't forget to taste a few). Then they are ready to use in recipes of your choice calling for canned beans.
Notes
Used in Recipes Listed on this Site:
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