Black beans: Difference between revisions

From Sarah and Kara's Recipes
(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...")
 
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[[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 tbsp powdered bouillon ([[Mexican rice|Caldo de Tomate]] is good)
* 1 tsp salt
* 1 tbsp salt
* 1/4 tsp epazote or 1 bay leaf (optional)
* 1 tsp dried 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.

Latest revision as of 16:58, 6 September 2023

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

  • 3 cups dry black beans, rinsed and sorted
  • 1 onion, peeled and quartered
  • 6 cups water + 3 cups stock, or 9 cups water + 1 tbsp powdered bouillon (Caldo de Tomate is good)
  • 1 tbsp salt
  • 1 tsp dried epazote or 3 bay leaves (optional)

Directions

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

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.