Black beans - Revision history

Sarah at 16:58, 6 September 2023

2023-09-06T16:58:31Z

← Older revision		Revision as of 16:58, 6 September 2023
Line 12:		Line 12:
	* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Mexican rice\|Caldo de Tomate]] is good)		* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Mexican rice\|Caldo de Tomate]] is good)
	* 1 tbsp salt		* 1 tbsp salt
	* 1 tsp epazote or 3 bay leaves (optional)		* 1 tsp dried epazote or 3 bay leaves (optional)

	==Directions==		==Directions==

Sarah at 16:57, 6 September 2023

2023-09-06T16:57:30Z

← Older revision		Revision as of 16:57, 6 September 2023
Line 10:		Line 10:
	* 3 cups dry black beans, rinsed and sorted		* 3 cups dry black beans, rinsed and sorted
	* 1 onion, peeled and quartered		* 1 onion, peeled and quartered
	* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Mexican ~~Rice~~\|Caldo de Tomate]] is good)		* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Mexican rice\|Caldo de Tomate]] is good)
	* 1 tbsp salt		* 1 tbsp salt
	* 1 tsp epazote or 3 bay leaves (optional)		* 1 tsp epazote or 3 bay leaves (optional)

Sarah at 16:57, 6 September 2023

2023-09-06T16:57:19Z

← Older revision		Revision as of 16:57, 6 September 2023
Line 10:		Line 10:
	* 3 cups dry black beans, rinsed and sorted		* 3 cups dry black beans, rinsed and sorted
	* 1 onion, peeled and quartered		* 1 onion, peeled and quartered
	* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Caldo de Tomate~~\|Mexican Rice~~]] is good)		* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Mexican Rice\|Caldo de Tomate]] is good)
	* 1 tbsp salt		* 1 tbsp salt
	* 1 tsp epazote or 3 bay leaves (optional)		* 1 tsp epazote or 3 bay leaves (optional)

Sarah at 16:57, 6 September 2023

2023-09-06T16:57:01Z

← Older revision		Revision as of 16:57, 6 September 2023
Line 10:		Line 10:
	* 3 cups dry black beans, rinsed and sorted		* 3 cups dry black beans, rinsed and sorted
	* 1 onion, peeled and quartered		* 1 onion, peeled and quartered
	* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([Caldo de Tomate\|Mexican Rice] is good)		* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([[Caldo de Tomate\|Mexican Rice]] is good)
	* 1 tbsp salt		* 1 tbsp salt
	* 1 tsp epazote or 3 bay leaves (optional)		* 1 tsp epazote or 3 bay leaves (optional)

Sarah at 16:56, 6 September 2023

2023-09-06T16:56:43Z

← Older revision		Revision as of 16:56, 6 September 2023
Line 10:		Line 10:
	* 3 cups dry black beans, rinsed and sorted		* 3 cups dry black beans, rinsed and sorted
	* 1 onion, peeled and quartered		* 1 onion, peeled and quartered
	* 6 cups water + 3 cups stock, or 9 cups water + 1 ~~tsp~~ powdered bouillon ([Caldo de Tomate\|Mexican Rice] is good)		* 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon ([Caldo de Tomate\|Mexican Rice] is good)
	* 1 tbsp salt		* 1 tbsp salt
	* 1 tsp epazote or 3 bay leaves (optional)		* 1 tsp epazote or 3 bay leaves (optional)

Sarah at 16:56, 6 September 2023

2023-09-06T16:56:34Z

← Older revision		Revision as of 16:56, 6 September 2023
Line 5:		Line 5:
	[[Category:Dietary:Gluten_free]]		[[Category:Dietary:Gluten_free]]
	[[Category:Dietary:Vegan]]		[[Category:Dietary:Vegan]]
	Easy black beans from dry in the pressure cooker, no soaking required. Freeze and use as a substitute for canned beans (1 1/2 cup cooked beans = 1 can beans, drained).		Easy black beans from dry in the pressure cooker, no soaking required. Freeze and use as a substitute for canned beans (1 1/2 cup cooked beans = 1 15-ounce can beans, drained).

	==Ingredients==		==Ingredients==
	* ~~1 cup~~ dry black beans, rinsed and sorted		* 3 cups dry black beans, rinsed and sorted
	* 1/4 onion, peeled ~~(throw into pot as a whole wedge)~~		* 1 onion, peeled and quartered
	* 2 cups water + ~~1 cup~~ stock, or 3 cups water + 1 tsp powdered bouillon ~~of choice~~		* 6 cups water + 3 cups stock, or 9 cups water + 1 tsp powdered bouillon ([Caldo de Tomate\|Mexican Rice] is good)
	* 1 ~~tsp~~ salt		* 1 tbsp salt
	* 1/4 tsp epazote or 1 bay ~~leaf~~ (optional)		* 1 tsp epazote or 3 bay leaves (optional)

	==Directions==		==Directions==
	Cook on manual high pressure for 35 minutes. Allow 20 minutes for natural release, then vent steam and serve or freeze.		Cook on manual high pressure for 45 minutes. Allow 30 minutes for natural release, then vent steam, drain remaining liquid and serve or freeze. If beans are underdone after 45 minutes, cook on simmer until done, or cook on high pressure for 5 minutes more with a 15 minute pressure release.

	==Notes==		==Notes==
	~~Can be doubled or tripled to make and freeze~~ cooked beans ~~in quantity for easy meals~~. ~~Do not more than double in~~ a ~~4-quart~~ pressure cooker~~, and do not more~~ than ~~triple in a~~ 6~~-quart pressure cooker --~~ this ~~is incredibly dangerous and may result in~~ beansplosion.		Makes about 7 1/2 cups cooked beans, or the equivalent of about 5 15-ounce cans. If using a pressure cooker smaller than 6 quarts, make 1/2 or 1/3 this quantity to prevent beansplosion.

Sarah: Created page with "Category:Course:Side Category:Cuisine:Mexican Category:Base:Legumes Category:Prep:Instant_Pot Category:Dietary:Gluten_free Category:Dietary:Vegan Easy black beans from dry in the pressure cooker, no soaking required. Freeze and use as a substitute for canned beans (1 1/2 cup cooked beans = 1 can beans, drained). ==Ingredients== * 1 cup dry black beans, rinsed and sorted * 1/4 onion, peeled (throw into pot as a whole wedge) * 2 cups water + 1 cup..."

2023-09-06T14:27:00Z

Created page with "Category:Course:Side Category:Cuisine:Mexican Category:Base:Legumes Category:Prep:Instant_Pot Category:Dietary:Gluten_free Category:Dietary:Vegan Easy black beans from dry in the pressure cooker, no soaking required. Freeze and use as a substitute for canned beans (1 1/2 cup cooked beans = 1 can beans, drained). ==Ingredients== * 1 cup dry black beans, rinsed and sorted * 1/4 onion, peeled (throw into pot as a whole wedge) * 2 cups water + 1 cup..."

New page

[[Category:Course:Side]]
[[Category:Cuisine:Mexican]]
[[Category:Base:Legumes]]
[[Category:Prep:Instant_Pot]]
[[Category:Dietary:Gluten_free]]
[[Category:Dietary:Vegan]]
Easy black beans from dry in the pressure cooker, no soaking required. Freeze and use as a substitute for canned beans (1 1/2 cup cooked beans = 1 can beans, drained).

==Ingredients==
* 1 cup dry black beans, rinsed and sorted
* 1/4 onion, peeled (throw into pot as a whole wedge)
* 2 cups water + 1 cup stock, or 3 cups water + 1 tsp powdered bouillon of choice
* 1 tsp salt
* 1/4 tsp epazote or 1 bay leaf (optional)

==Directions==
Cook on manual high pressure for 35 minutes. Allow 20 minutes for natural release, then vent steam and serve or freeze.

==Notes==
Can be doubled or tripled to make and freeze cooked beans in quantity for easy meals. Do not more than double in a 4-quart pressure cooker, and do not more than triple in a 6-quart pressure cooker -- this is incredibly dangerous and may result in beansplosion.