It’s been raining all day, which makes it a good day to cook beans. Beans are a great side dish for many meals and if you make a few extra they are great in quinoa salads and soups as well. I like these added to the Eggplant & Black Bean Chili recipe. Here’s a quick way to make a simple version of black beans where you can control the spices, salt & pepper and save a lot of money over canned beans from the store in the process. While I make them a little different for Black Bean Soup, this recipe is my “go to” when I’m in a rush and need to make a vegetarian version for several recipes. I’ve even frozen them for a week or two when I make too many. This will make about 2 cups of finished beans so adjust the amounts according to your family needs.
I advise using the long soaking method to prepare these beans. The quick boil works for many beans, including the black beans, but the beans seem to cook more evenly using the long soak method.
Pressure Cooker Black Beans
- 1 cup dry black beans
- 1 tablespoons Italian Blend Herbs (Savory Spice Shop)
- 1 tablespoon crushed dried celery leaves (or 1 cup finely chopped celery stalk)
- 1/2 cup sweet onion, finely chopped (or 1/4 cup frozen roasted onions)
- 1 teaspoon garlic, finely chopped (or 1 teaspoon roasted garlic)
- 1 bay leaf
- 1/2 -1 teaspoon Alder Wood Smoked Salt (Savory Spice Shop)
- 1/2 – 1 teaspoon Chardonnay Oak Barrel Smoked Salt (Savory Spice Shop)
- 1/4 teaspoon Mesquite & Apple Wood Smoked Pepper (Savory Spice Shop)
- Filtered Water
- In a covered bowl add the dried beans along with 6 cups filtered water.
- Cover and let sit overnight.
- Drain and rinse the beans (this removes surface dirt from the field or processing plant).
- Using a stainless pressure cooker (4-6 quart size), add the beans, dried herbs, celery leaves, garlic, bay leaf, onion and ground pepper. Cover with 6-8 cups of filtered water.
- Put the lid on along with the pressure valve and bring the pot up to a full boil according to the manufacturer’s instructions.
- Reduce the heat to medium so the pressure valve is still moving actively.
- Boil for 15 minutes after you reduce the heat to medium, maintaining an active boil.
- Turn the heat off and let the pressure release naturally for 10-15 minutes. The beans will continue to cook.
- Test the beans to make sure they are firm but cooked all the way through. If they are not, continue to simmer until they are finished.
- Remove the beans from the liquid while they are still very hot and add the salt. The beans will soak in the salt. If you add it to the liquid, it will be too diluted and you will waste a lot of salt.
- Let the beans sit 5 minutes while the salt soaks in and adjust the salt. They will taste more salty after they sit a few minutes.
- Serve or refrigerate immediately.