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 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|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.