How To Pressure Cook Black Beans in 10 minutes (revised)



How to Pressure Cook Black Beans:

1. Put your dried beans in a bowl and cover them with water. Let the beans soak overnight, or at least 4 hours. (this will drastically reduce cooking time)

2. Once the beans are done soaking drain and rinse them off

3. Put the beans in your pressure cooker

4. Generously cover the beans with water, I usually don’t measure, but as a rule of thumb 4 cups of water per 1 cup of dried beans (it is recommended that you don’t fill your pressure cooker past the fill line, or half full)

5. Add a little bit of oil to the beans, about a tablespoon to prevent the foam from clogging the vent

6. If cooking black beans add a pinch of baking soda to the beans, this helps them retain their color (they turn a purple color without baking soda)

7. Optionally I add a piece of kombu to the beans.   Kombu packs your beans full of nutrients and makes them easier to digest-no bloating

8. Pressure cook for 10 minutes, if you have soaked the beans. If you haven’t soaked the beans pressure cook for 20-30 minutes.

9. Discard kombu (if using), just like you would a bay leaf and season the beans to taste

Tip:I like to make a big batch of the beans and freeze them in ziploc bags. Freeze the beans in 3 C portions, which is roughly the same amount that is in a canned  black beans. It saves the guess-work of how much to unthaw.  If the recipe calls for a can of beans pull out one freezer bag to use.

 

Wondering what to do with your beans try these fudgey brownies, or my favorite quinoa salad with black beans and mangoes, and last but not least these filling black bean burgers.

Electric Pressure Cookers:

I love my pressure cooker! Next to my blender, it is one of my favorite thing in the kitchen. It saves me time, money and my bacon when I don’t have a plan for dinner.  I use it to make everything from; black beans, garbanzo beans, multi grain cereal, to soups and grains.  My pressure cooker is nothing fancy.  In fact I bought my pressure cooker  on Ebay refurbished for 40ish dollars. It is a wolf gang puck 7 qt. model. The thing I love about it is that it is electric and will shut off when it is done.  Another plus is that you can’t open it while it is under pressure, making it VERY safe.

Update: I am going to upgrade my pressure cooker mine has a crack in it from being dropped.  I think I will try the Tatung model with a stainless steel pot that someone recommended.

 

Pressure Cooked Black Beans

slightly adapted from Tyler Florence

2 C black beans
6 C water
1 T salt
1 T olive oil
1 small onion
1 bay leaf
2 garlic cloves
*Small strip of kombu
1/4 tsp baking soda

1. Saute onion in olive oil until translucent
2. Add garlic and bay leaf saute for another minute
3. Add black beans, water, kombu, and baking soda
4. Pressure cook for 25 minutes, let sit five minutes. Let the steam out. Add the salt,and discard bay leaf and kombu. If the beans are still a little crunchy continue to let them cook until soft.

* Kombu is sea weed that comes dried in sheets. You can get kombu at a health food store or on amazon. Kombu acts like a secret bouillon in the beans, it enhances the flavor as well as the nutrients of the black beans. Kombu is high in bio available iron, iodine (Iodine helps nourish the thyroid, many woman have under active thyroid and are not diagnosed), and vitamins. The best part for me is you can’t taste it, so it is a great way to get sea vegetables in your diet without tasting them.

This entry was posted in Beans legumes, Freezer Friendly, Real Food Basics and tagged . Bookmark the permalink.

12 Responses to How To Pressure Cook Black Beans in 10 minutes (revised)

  1. I have a regular pressure cooker that I depend on for cooking my beans, but now I’m definitely curious about the electric ones. That would be perfect for days when I’m fixing large dinners for my extended family. I could leave the stove free for side dishes and use the cooker for the main dish. Such a great idea!

    • desiree says:

      I love my electric pressure cooker because I don’t have to worry about it blowing up on me, its fool proof with little toddlers running around.

  2. Kelli says:

    I did the same thing! I put water in the tea kettle for tea, went down stairs and completely forgot about it. The fire alarm went off and my daughter saw it first and yelled “fire”! Freaked me out. Now I have a tea kettle with a whistle. I was thinking about getting a pressure cooker because we eat a lot of beans, and it is sooo much cheaper to cook them from scratch. I don’t love tha fact that I think the liner of the electric ones are aluminum with a non-stick lining. But the convenience of being able to set it to cook later sounds great. Do you have a reliable book or site for healthy pressure cooker recipes? Please update this post when you perfect this recipe.

    Are you still working on your weight loss post? I gained weight with 4 pregnancies and a stressful couple of years, and now it doesn’t seem to want to come off.

  3. Jan says:

    I was all excited about buying an electric pressure cooker and found out that the inside pan is made of aluminum. It’s crazy, they make the outside stainless steel, but the inside is not.

    Does your cooker have a stainless steel inner pot?

    I would love to have an electric, but I don’t like using aluminum.

    Thanks for your response.

    • desiree says:

      Jan, Thanks for stopping by. I am not sure to be honest, but I don’t think it does. That is something to think about, thank you for bringing that to my attention. I will have to research it and get back to you.

    • Bill says:

      The Instant Pot has a stainless inner pot and is a HYBRID. It works safe and GREAT!

  4. April says:

    Came looking for a bean recipe and will try this one today. Just wanted to let the previous poster know that the Tatung model (I bought it on newegg.com but it’s available on Amazon, too) has a stainless steel inner pot. Very important to my husband. This will be my first use of this pot but it got quite high reviews. The recipe book is in Chinese, though (manal has English) so I had to come looking online. Not a big deal since I practically live online!! :)

    • desiree says:

      April-thanks. My pressure cooker has almost bit the dust. I will have to invest in one of those. Thanks for the reccomendation.

  5. henry says:

    I soak the black bean for more than 4 hrs.. then pressure cook on setting 2 for 1hr and the bean is still crunchy…why?….

  6. Carrie says:

    What is the reason for the baking soda? I haven’t found that in any other recipes.

    Also, the InstantPot has a stainless steel pot and works great.

    • admin says:

      Hi Carrie!

      The baking soda is so that the beans don’t turn purple. That is the only reason. Good to know about InstaPot I will have to check it out!

  7. Soso says:

    A pinch or two of baking soda will help make a softer bean (by reducing water hardness -hard water=crunchy bean), help de-gas (if presoak & rinse, AND help with color retention.

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