Quick and Easy Pressure Cooker Black Beans

  • Yield:8 servings
  • Time:
    42 mins show details

From: seriouseats.com/recipes/2...

This gives so much flavor to your beans. I make a vegetarian version using homemade vegetable stock from leftover onion, carrot, and celery scraps.

Ingredients

  • 1 tablespoon
    vegetable oil
  • 6 ounces
    Spanish-style chorizo, split in half lengthwise and cut into 1/4-inch half moons (see note above) optional
  • 1 pound
    dried black beans
  • 1
    whole onion, split in half
  • 6
    whole garlic cloves
  • 1
    orange, split in half optional
  • 2
    bay leaves
  • 2 quarts
    homemade or store-bought low-sodium chicken stock or vegetable stock
  • 2 teaspoons
    kosher salt, plus more for seasoning
  • Chopped fresh cilantro, for serving
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Equipment

  • pressure cooker

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Preparation

  1. Heat oil in pressure cooker until shimmering.

  2. 2 mins

    optional

    Add chorizo and cook, stirring, until it releases its fat and starts to crisp, about 2 minutes.

  3. 40 mins

    Add beans, onion, garlic cloves, orange, bay leaves, chicken stock, and 2 teaspoons salt.
    Cover and cook at high pressure for 40 minutes.

  4. For extra-tender and creamy beans, allow pressure to release naturally.
    For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates.
    Remove lid and discard onion, orange, and bay leaves.
    Season to taste with salt and serve.
    Sprinkle with fresh cilantro at the table.

Notes

In place of chorizo, you can use any type of firm, cured sausage, such as andouille, kielbasa, pepperoni, or salami.

Comments

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  • beece2 days, 19 hours ago

    50 minutes at 5000' in Denver

    Reply