Black Beans (Pressure Cooker)

Fagor recipe file
Photo by Donna D.

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup dried black beans, soaked overnight then drained

  • 2.5

    cups chicken broth

  • 2

    tablespoons olive oil

  • 1/4

    onion, chopped fine

  • 1/4

    red pepper, chopped fine

  • 1/2

    serrano pepper, deseeded and chopped fine

  • 2

    carrots, finely chopped

  • 2

    tbl minced garlic

  • 2

    tsp ground cumin

  • 1/8

    cup cilantro with stems, roughly chopped

  • 1

    bay leaf

  • 2

    tablespoons sherry or apple cider vinegar

  • 1

    teaspoon sugar

  • 1/2

    lime (juice)

  • Salt and Pepper

Directions

1. Soak dried black beans (overnight or 6 - 8 hrs) in a bowl that allows expansion and with enough water to cover by an inch or two. 2. Drain and rinse black beans; set aside. 3. Using pressure cooker, sautee onions, peppers and garlic until translucent. (use #3-4 on electric stove) 4. Add spices (except salt and cilantro), sugar, broth, sherry and beans. 5. Place lid; set on 2 and lock lid. Set heat to medium-high and bring to pressure; immediately reduce to medium-low and cook at pressure for 30 minutes. 6. Use natural release method; open lid and scoop out about 1/3 of the beans and grind in processor (to improve texture). Add ground beans back into remaining beans and stir. 7. Add salt and stir. Top with cilantro. Note: If cutting recipe in half, add more liquid.....1.25 c chicken broth was not enough....try 1.5 c

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: