I still use canned beans some, but really, pressure cooking beans is so easy! These black beans I didn’t even soak, just pressure cooked for about 45 minutes. Perfect!
Cooking times vary depending on the age of the bean and the pressure cooker you’re using and how high the pressure is, so this time is what works for me. You may have to experiment a little.
I used an immersion blenderon these beans so that they were smooth and kept them fairly dry so they could be spread on a panucho but you could also leave them whole or only mash them a little. Or you could make them more liquidy.
A nice swirl of olive oil
1 onion sliced
3 garlic cloves sliced
1 pound dried black beans
7 cups water
- Heat a pressure cookerand swirl in the olive oil. Add the onions and cook for a few minutes to brown, adding the garlic part way through cooking.
- Add the beans and water and pressure cook for about 45-50 minutes. I use high heat until the first whistle, then lower to medium. Place cooker under cook water to let the steam out, then open carefully. Check to see if beans are soft; if not, put them back on the stove and pressure cook for a little while longer.
- Blend with an immersion blender (optional) and salt to taste. Add water if you would like the beans more liquidy, keep cooking if you would like the beans more dry.