Black beans

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.