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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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== | ||
* | * 3 cups dry black beans, rinsed and sorted | ||
* 1 | * 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) | ||
* 1 | * 1 tbsp salt | ||
* 1 | * 1 tsp epazote or 3 bay leaves (optional) | ||
==Directions== | ==Directions== | ||
Cook on manual high pressure for | 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== | ||
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. | |||
Revision as of 16:56, 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 tsp powdered bouillon ([Caldo de Tomate|Mexican Rice] is good)
- 1 tbsp salt
- 1 tsp 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.
