Black beans: Difference between revisions
From Sarah and Kara's Recipes
No edit summary |
No edit summary |
||
| 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== | ||
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.
