Classic Seasoned Black Beans (Pressure Cooker)
Classic Seasoned Black Beans (Pressure Cooker)
Excellent beans for a side dish or for use in other recipes. I used my large 9 liter (9½ quart) 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 large onion, diced
- 6 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons ground cumin
- 1 teaspoon salt, plus more to taste
- 8 cups chicken broth, fresh or from powder
- 1-2 Bird's Eye Chilis, seeded diced, optional
- 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 6-8 hours, or if soaking overnight, place in the refrigerator to prevent fermentation. This is after soaking for 8 hours on the counter, the water will be discolored so you really need to rinse these well.
- When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in all the remaining ingredients, except the broth.
- Add the broth and give it a good stir, then add the oil, do not forget to add the oil, which 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 or cooked black beans or simply serve as is as a side dish.
- Served as a side dish here, the remaining beans, and this makes a lot, are destined for a chili.
Notes
Used in Recipes Listed on this Site:
- Black Bean Chili (Slow Cooker), made it, GO-TO recipe.
Made these yesterday evening. As with other pressure cooker recipes on this site, the process was extremely simple, and the results were as described. My flat was filled with a wonderful smell from the cumin, onions, and other ingredients. First two servings were delicious, and now I have a healthy snack or side dish to use for several meals throughout the week! Thanks, Khun Lee, for another great recipe!
The Real Person!
The Real Person!
Thanks, Ryan, for the great review. My goal is to make easy and great tasting recipes, and the pressure cooker really helps with the easy part. Good to hear the beans are well enjoyed. Happy cooking.
The Real Person!
The Real Person!
I made these on 27 Aug 2018, excellent tasting beans. Only deviation from the recipe was I had no fresh Thai chilies on hand so I added a 1 teaspoon of dried crushed red chili powder, that worked perfect, great flavor without being overpowering. Highly recommended for those that like black beans. The remainder of what I cooked will go in a chili on 28 Aug 🙂