Pressure Cooker Black Beans Food
PRESSURE-COOKER BLACK BEANS
The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use it to make our Black Bean, Cucumber, and Feta Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
- Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Let beans stand in cooking liquid 30 minutes; drain.
BLACK BEANS IN A PRESSURE COOKER
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
- Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
PRESSURE-COOKER BLACK BEAN SOUP
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
PRESSURE COOKER BLACK BEANS
This is a great recipe for black beans that can be used alone or added to so many more recipes.
Provided by klmncusa
Categories Side Dish Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, black beans, onion, cilantro, 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. Remove lid and stir balsamic vinegar into beans.
Nutrition Facts : Calories 216 calories, Carbohydrate 37 g, Fat 2.5 g, Fiber 9 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 449.7 mg, Sugar 2.2 g
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- Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.
- Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.
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- Combine black beans, 1 onion half, 1 bell pepper half, 2 bay leaves, and 8 cups cold water in a pressure cooker. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 15 minutes. Remove from heat, release pressure, and let stand until pressure is completely released. Remove lid. Discard onion, bell pepper, and bay leaves.
- Meanwhile, finely chop remaining onion and bell pepper halves. Smash garlic on cutting board with flat side of a chef’s knife. Sprinkle with 1 teaspoon salt, then rub salt into garlic with the knife to form a paste.
- Heat 1/4 cup oil in a large skillet over medium. Add chopped onions, chopped bell peppers, and garlic-salt paste. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Stir in remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. Cook, stirring, until tomato paste is incorporated and wine has evaporated, 2 to 3 minutes.
- Place uncovered pressure cooker over medium heat. Stir in onion-bell pepper mixture; season with black pepper and remaining 2 teaspoons salt. Simmer until beans are cooked through, about 30 minutes. Drizzle with remaining 2 tablespoons oil.
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From plantbasedcooking.com
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- After picking over and rinsing the black beans, add them to the pot of your pressure cooker. (You can also soak them overnight or 6-8 hours earlier in the day. See step 4)
- Add 7 cups water (to about 2 " over the beans) or a combination of water and vegetable stock, chopped onion, the crushed garlic, and bay leaves.
- Cover and set your pressure cooker on high for 25-30 minutes. Let the beans sit after the timer goes off for about 10-15 minutes and then release the rest of the pressure. (Note: if you soak them, cook for 20 minutes)
- If you prefer an even quicker method, soak your beans overnight, 6-8 hours, or quick soak and then add to your pressure cooker. They will cook in about 20 minutes if you do this. (See step 5 for the quick soak method.)
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HOW TO COOK BLACK BEANS IN A PRESSURE COOKER
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- Rinse the beans and add to the saltwater. If the water doesn't completely cover the beans and then some, add more water until the beans are completely covered and the water is about an inch above the top of the beans.
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- On saute setting add 4 TBS oil, onions, garlic, peppers, tomatoes, jalapeño bay leaf. Saute just until soft- a few minutes. Add bacon.
- Stir in beans. Add broth,water and salt. Cook on high pressure for 35 minutes. Natural or slow release.
- Remove bay leaf before serving. If thicker beans are desired, remove 1-2 cups liquid. Separate 1/3 of beans and blend in blender until smooth. Stir back into beans. Beans will thicken as they cool.
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- Pour in the water and set valve to Sealing, then select Pressure Cook setting to High for 25 minutes.
- Allow the pressure cooker to come to pressurize (time will depend on your altitude, mine took 12 minutes), once it’s pressurized cooking time will begin to count down.
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From thecheerfulkitchen.com
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- Put rinsed black beans and water into your pressure cooker bowl. (Do not season with salt at this point or the beans will stay tough and will need to be cooked longer.)
- Put the lid on your pressure cooker and set it to high pressure for 30 minutes. It will take about 5 minutes for the pressure to come up to high, and the 30 minutes of cooking will not start until then.
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- Stir the beans, onion, fennel, salt, and water in the pressure cooker pot. Lock the lid on the pressure cooker and bring it up to high pressure. Cook on high pressure for 30 minutes in a stove top pressure cooker, or 35 minutes in an electric pressure cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. Remove the lid and discard the onion. (Save the beans and the cooking liquid).
- While the pressure is coming down on the beans: heat the vegetable oil in a large fry pan over medium-high heat until the oil is shimmering. Add the onion, smashed garlic cloves, chipotle en adobo, and 1/2 teaspoon salt. Sauté until the onions are browned around the edges, about five minutes. If the beans aren’t done, turn the heat off and move the pan to a cool burner. When the beans are done, put the pan back over medium-high heat and continue with step 3.
- Add the beans and all of their cooking liquid to the fry pan. Be careful – the hot oil may splatter when the wet beans are added. Start mashing the beans, stirring as you go to get the onions evenly distributed. Keep cooking the beans, stirring occasionally, until the beans thicken, about eight minutes. Taste and add more salt if necessary. (If the beans taste flat or boring, they probably need more salt).
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- Quick soak the beans by placing them in the pressure cooker with 4 cups water. Lock the lid in place, bring to HIGH pressure and cook for 2 minutes. Release the pressure, drain and rinse the beans in cold water.
- Return the beans to the pressure cooker along with the 1 tablespoon oil (to reduce foaming), season with salt, and cover with 4 cups water. Lock the lid in place, bring to HIGH pressure and cook for 7 minutes. Release the pressure, drain, rinse the beans, and set aside.
- In the pressure cooker, sauté the diced bacon over medium heat. Remove the cooked bacon with a slotted spoon and set it aside. Remove all but 2 tablespoons of the bacon fat and use this to sauté the onion, garlic, and chilies.
- When the onion is transparent, return the beans and reserved bacon to the cooker. Season with salt and pepper. Simmer for 5 minutes to allow the seasonings and blend before serving.
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COOKING DRIED BEANS WITH AN ELECTRIC PRESSURE COOKER ...
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Estimated Reading Time 3 mins
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From chefabbiegellman.com
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From pressurecookerpros.com
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From instantpotteacher.com
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From drfuhrman.com
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From solefoodkitchen.com
From solefoodkitchen.com
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From cookipedia.co.uk
From cookipedia.co.uk
BLACK BEANS IN A PRESSURE COOKER RECIPES
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From tfrecipes.com
From tfrecipes.com
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From weelicious.com
From weelicious.com
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From checkfoodmenuprices.com
From checkfoodmenuprices.com
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