Pressure Cooker Black Beans from Dried
In short: Dried black beans cooked without soaking in about 30 minutes under pressure, with onion, garlic and cumin, until creamy and tender. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 5 min
- Cook
- 1 h
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 185 kcal
Cooking beans from dried is cheaper than buying cans, gives you better texture and lets you control the salt. A pressure cooker removes the usual objections: no overnight soak and no hours at the stove. Black beans come out creamy inside with intact skins and a dark, savory broth. Make a big batch for rice bowls, tacos, soups and salads, and freeze what you do not use in their cooking liquid.
Instructions
- Spread the beans on a plate and remove any stones or shriveled beans. Rinse them in a sieve under cold water.
- Put the beans, water, onion, garlic, bay leaf, cumin, oil and salt in the pressure cooker pot. The oil helps reduce foaming. Do not fill the pot more than half full.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 30 minutes.
- Let the pressure release naturally for 20 minutes, then release any remaining pressure carefully.
- Taste a bean. It should be creamy and tender with no chalky center. If not, cook at high pressure for 5 more minutes.
- Remove the onion halves and bay leaf. Serve the beans in some of their broth, or cool and store them in the liquid.
Tips
- For soaked beans, cover with water overnight, drain, and cook at high pressure for only 8 to 10 minutes.
- Mash a cupful of beans with a little broth and stir it back in for a thicker, creamier pot of beans.
Questions and answers
Do I need to soak black beans for the pressure cooker?
No. Unsoaked black beans cook well in about 30 minutes at high pressure. Soaking shortens the time but is not required.
How do I store cooked black beans?
Keep them in their cooking liquid in the fridge for up to 5 days. Freeze them in portions in the liquid for up to 6 months.
Why are my beans still hard?
Old beans can take longer, and very hard water slows softening. Cook them 5 to 10 minutes more at high pressure and test again.
How long does it take to make Pressure Cooker Black Beans from Dried?
About 1 h 5 min in total: 5 min of preparation and 1 h of cooking.
How many calories are in Pressure Cooker Black Beans from Dried?
About 185 kcal per serving, with 11 g of protein, 32 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 32 g |
| Fat | 2 g |
| Fiber | 9 g |
| Sugar | 1 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
