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- Dish type
- Side dish
A quick and easy black bean side dish with a hint of fresh coriander and balsamic vinegar is ready in less than an hour when cooked in a pressure cooker. Use to fill vegetarian burritos or tacos.
3 people made this
- 1.75L water
- 450g dry black beans
- 1 small onion, finely chopped
- 1 bunch fresh coriander, tied together with kitchen twine
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 2 tablespoons balsamic vinegar
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Combine water, black beans, onion, coriander, olive oil and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely before removing lid. Discard or chop coriander leaves; stir balsamic vinegar into beans.
Reviews & ratingsAverage global rating:(21)
Reviews in English (16)
by Denver James
Very tasty. I cut the recipe in half and cooked for 40 mins in an electric pressure cooker. Beans were perfectly cooked. Next time I may use a bit less water.-11 Jun 2014
I've made these several times since purchasing my electric pressure cooker, and finally have the liquid-bean ratio just where i like it . I brown the onion first, then combine 2 cups veg broth, 3 cups water and one bag of dried black beans, and 1 Tbsp olive oil. Cook for 40 minutes and the beans are tender. Salt to taste after they are cooked.-10 Sep 2016
Before cooking soybeans stovetop, you'll want to soak them well. We recommend at least four hours but preferably overnight. To soak soybeans, place them in a large bowl or pot and cover them with plenty of water. When you're ready to cook them, drain the water and give the beans another quick rinse.
Cook soybeans in a 1:3 ratio with water. That is for every one cup of soybeans, you want about three cups of water.
Bring water to a simmer in a large pot. Add the soybeans, cover and simmer for about three hours or a little bit less if your soybeans are very fresh. Up to four hours may be needed to make sure your soybeans are fully cooked.
Cooked soybeans will more than double in size. For one cup of dried soybeans, you'll end up with a little more than two cups cooked.
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Making Spicy Black Beans and Hearty Greens in an Instant Pot
- Be sure to inspect the beans before soaking and pick out any small stones masquerading as beans.
- Cover soaking beans with plenty of water&mdashat least 6 cups.
- If you didn&rsquot pre-soak the beans, cook 35 to 40 minutes in the pressure cooker.
- Store blended chipotle oil in a small container. When you want to add the chile&rsquos smoky complexity to something, warm the container in hot water just long enough to coax the frozen sauce out onto a cutting board. Slice off what you need and pop the container back in the freezer, ready for the next time.
- I learned to make chipotle chile oil from my favorite cookbook author, Deborah Madison.
Here&rsquos another recipe where ample greens shrink incredibly&ndashspaghetti with beet greens.
3 Exquisite Black Bean Pressure Cooker Recipes
Nutrition Facts (For Per Serving): calories: 344 fat: 17.56 g carbohydrates: 34.69 g protein: 22.62 g cholesterol: 62 mg sodium: 753 mg.
2. Spicy Black Bean Soup
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 medium white onion
- 1 yellow bell pepper
- 5 cloves garlic
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano – dried
- 2 teaspoons salt
- 1 lime
- 2 teaspoons ground black pepper
- 2 teaspoons pepper powder
- 2 teaspoons Chipotle powder
- 6 cups vegetable broth
- 1-pound dried black beans
- 4-ounce chopped Hatch Chile peppers
- 1 pinch garlic salt
- 1 cup Pico de Gallo
- First, turn on a pressure cooker and choose the Sauté option.
- Add the oil and then heat it until glazing.
- Add the onion and the yellow pepper then stir cook it until glassy and smooth, approximately 10 minutes.
- Combine the chili powder, garlic, cumin, salt, oregano, pepper, and Chipotle powder.
- Stir it until fragrant, in 5 minutes.
- Combine beans, broth, and Chile peppers.
- Secure and properly lock the lid.
- Choose the high-pressure option according to the manufacturer’s directions set the timer for 45 minutes.
- Provide 10 to 16 minutes for the pressure to build up appropriately.
- Then release the pressure applying the natural-release system according to the manufacturer’s directions, about 20 minutes.
- Open and separate the lid.
- Then use a stick blender carefully to blend the beans until creamy and thick.
- Season it with the garlic salt.
- Finally, serve it with the red bell pepper slices, Pico de Gallo, and the lime wedges.
Nutrition Facts (For Per Serving): calories: 421 fat: 32.82 g carbohydrates: 32.16 g protein: 22.21 g cholesterol: 54 mg sodium: 681 mg.
3. Cuban-Style Black Beans
- 2 cups chopped cilantro
- 3 slices of bacon
- 2 cups chopped onion
- 3 tablespoons jalapeno pepper – minced
- 1 tablespoon minced garlic
- 3 cups of water
- 3 cups chicken broth
- 1-pound dried black beans
- 2 cups red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 2 limes
- Salt and ground black pepper
- First, turn on the pressure cooker and choose the Sauté option.
- Add the chopped bacon and then cook it until properly browned 6 to 7 minutes.
- Add the onion and the jalapeno and properly cook it until tender, approximately 10 minutes.
- Add the garlic, and the sauté extra 25 seconds.
- Combine chicken broth, water, dried beans, season, vinegar, oregano, cumin, bay leaf, pepper, and salt to the pot and properly stir it.
- Close and carefully lock the lid, choose the Manual option, and then set the timer for 55 minutes.
- Provide 10 to 12 minutes for the pressure to build up properly.
- Then release the pressure applying the natural-release system according to the manufacturer’s directions for 20 minutes.
- Open and carefully remove the lid.
- Mix the beans and separate the bay leaf.
- Season it smoothly with the salt and the pepper.
- Finally, serve the beans spontaneously with a wedge of the pure lime and then garnish it with the cilantro.
Nutrition Facts (For Per Serving): calories: 368 fat: 17.25 g carbohydrates: 34.46 g protein: 23.64 g cholesterol: 51 mg sodium: 645 mg.
Some pressure cooker recipes can vary because of the different types of pressure cookers available. There are stovetop pressure cookers and electric pressure cookers, all different sizes, and levels of capability/customization.
However, not all recipes require special instructions.
For example, this recipe for pinto beans is simple and does not require any unique pressure settings. Whether you will use a stovetop pressure cooker or a fancy InstantPot electric pressure cooker, it will work.
The only helpful tip that may help you succeed in creating this recipe is to be careful while releasing the pressure from the pressure cooker.
Follow the instruction book given to you with the pressure cooker or find one online. Releasing pressure from a pressure cooker can be exceedingly dangerous if you do not know the correct way to go about it.
This recipe describes a “quick pressure release,” which is using the quick-release valve on the pressure cooker. Usually, the quick-release pressure valve has a label that shows how to quickly release the pressure instead of a natural release.
Mexican Black Beans Make a pot of Mexican Black Beans in the Electric Pressure Cooker (i.e. Instant Pot) in just over an hour. This simple (no soaking required) recipe uses dry beans and is a perfect side dish or accompaniment to a meatless main dish. So I got an Instant Pot (aff. link) about a month ago. I’ve been pressure cooking for over 10 years using this cuisinart electric pressure cooker. And it’s been great. And while I haven’t turned my back on the Cuisinart, I’ve been very pleased with the Instant Pot thus far. It’s easy to use and makes pressure cooking not hard at all. I really do love my Instant Pot. I’ve already noticed slight differences in the electric pressure cookers. It’s still too soon to state really definite opinions, but I’d like to explore those differences further along with those of other electric pressure cookers as well. I would LOVE it if you’d leave me a comment if you tried a recipe with a different brand of electric pressure cooker, if it worked or didn’t work, and how you adapted it. It always makes my day to hear how these recipes are working for YOU. But before I stray too far from the topic at hand, let’s get back to these beans. I have been making variations of these Mexican Black beans pretty much as long as I’ve been pressure cooking. Cooking dry beans is one of the main reasons I bought an electric pressure cooker in the first place. Because it is SOOOO easy to make them in the electric pressure cooker. And in this recipe there is no soaking required. Now I know some people still dutifully soak their beans and that’s fine. It will cut down the cooking time anywhere from a third to a half (I would start with around 13 to 15 minutes). And there are probably other reasons to soak beans. Digestive reasons maybe. Please inform if you know. But as for me, a busy mom, who is always looking for a shortcut (the lazy girl approach), I’m never thinking the night before about soaking beans. So guess what? I don’t soak my beans. I always give them a quick rinse and sort through them to make sure there are no impurities (often they have little tiny stones or bad beans that need to go). Then I just pop them in the pressure cooker and away they cook. Cooking a delicious pot of beans in about an hour without soaking is superstar status in my book. And I’m here to tell you, it’s totally doable with the Instant Pot. Recipes like this one really make the Instant Pot (or other pressure cookers) stand out. Cooking unsoaked beans on the stovetop takes a LONG time. I’m not even sure how long because it’s been so long since I’ve cooked them that way, but it’s a lot longer than an hour. You will notice that the recipe calls for 2 cups of dried beans. Some sources on the internet will lie and say that 2 cups of dried black beans are equal to 1 pound. It’s close (I admit), but not quite. It’s more like 2 1/3 cups. And that extra third cup makes a difference. You can add it if you want, but make sure you also add a bit more water otherwise the beans will be a bit dried out. One thing that I have found is that if the beans are not quite tender enough after cooking, you can always add a little more water, bring them back up to pressure and cook them for another 5 or 10 minutes. No problem there. Just add a bit more salt if you need to. Beans are very forgiving like that. Let’s talk serving ideas really quick. Next time I post (probably in two days), I’m going to share with you one of our favorite ways to serve these beans. Here’s a hint: think delicious taco salad with this Mexican Rice and an amazing dressing that is sooo good. We love it. We often eat them that way as a Meatless dish and don’t miss the meat because all of the awesome flavors going on. These beans are also delicious served with tortilla chips as nachos, in a burrito or taco, or as a side dish for your favorite Mexican dish. Any way you look at it, these beans are super tasty and really not hard to make. Who can say no to 10 minutes of meal prep max, push a button and walk away. Oh yeah, my friends. This is my kind of meal. How to make pressure cooker black beans
I like to start by dicing up my veggies and seasoning. That is the only work you will need to do for these bad boys it is SO EASY to make pressure cooker black beans but the flavor is so delicious you will never believe it was this easy.
Start by sautéing the veggies in oil until they’re a little bit soft. Add in rinse beans and stir well. I love adding a piece of bacon the the beans. it helps bring a smokey, salty flavor to them. Then add broth and a little bit of water and cook for 35 minutes. I like to let my pressure cooker natural release when cooking beans to ensure they’re done. In the video below I walk you through all these steps.
After they’re done I like to remove a cup or two of liquid. I separate 1/3 of the beans and blend them to create a little bit of sauce with the seperated beans. Really feel this is the perfect texture! Remember the beans will thicken as it cools so leave the beans a little on the runny side and it will turn out exactly as desired. In the video below I walk you through all these steps.
Now that you’ve made the best black beans in the world! Make the rest of the casado bowl to go with it!
Pressure Cooker Black Beans
c. somehow the food he makes turns out good. And I mean really good!
We like to make fajitas or shrimp tacos for dinner on the weekends and hubby is always in charge of making his now famous pressure cooker black beans. I think it's the only dish he makes which doesn't result in the kitchen looking like the refrigerator exploded. However one weekend last month, he wasn't home early enough to prepare the beans and making them was left to me. Not knowing hubby's recipe, I did my best to recreate a similar version.
When he got home I offered him a taste of my attempt, anxiously waiting his reaction. Hubby dramatically smelled the pot of beans, took a spoonful, blew to cool them off, took a bite and after a long pause, finally gave me a thumbs up. It would seem that everyone in our family approved since at dinner that night I looked up to see that Chloe was sporting an enormous bean goatee!
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (from 1 onion)
- 1 teaspoon finely chopped garlic (from 1 garlic clove)
- 1 pound dried black beans, sorted
- 3 cups chicken broth
- 1 bay leaf
- Fresh chopped cilantro, for serving
Set Instant Pot on sauté setting add olive oil, and heat until shimmering. Add onion and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in beans, chicken broth, and bay leaf.
Press cancel, and place lid on Instant Pot, being sure valve is set to sealed. Press the beans/chili setting on Instant Pot set to 30 minutes. Once timer goes off, follow manufacturer&rsquos instructions on how to quick release the pressure. When pressure is released, carefully release lid. Garnish with cilantro, if desired.