These pressure cooker black beans are the best, most flavorful I have found. These make a great side dish. There also perfect for adding into recipes like my black bean quinoa skillet. I love having black beans ready in the fridge. I serve them at breakfast with eggs, with Mexican cuisine, or in burritos. Such a versatile side dish!
Pressure cooked black beans
Pressure cooking is one of my favorite ways to cook. I can whip up things super quick, make things extra tender, and all in all its just delicious! If you’re like me and tend to forget to soak your beans, then all the more reason to use the pressure cooker. These pressure cooker black beans come together really quick, and can be made ahead for a delicious side for almost anything. Black beans are super nutritious. They are high in fiber, and have a good amount of protein as well.
When It comes to pressure cookers I find the cooking time, and amount of liquid needed can vary according to brand/style. I have the Lagostina brand [pictured above] which is what I based this recipe off of and have always like it. However, recently while staying at a friend’s place I got to try her Presto pressure cooker and loved it! I would highly recommend if your in the market for one to look into that brand.
Veggies
I used to hate onions for years I never purchased a single one. People used to ask how I could possibly make such flavorful food without onions. Recently I have discovered that I actually enjoy sweet onions, and this is currently the only onions I cook with. You can definitely swap them for any other onion of choice. You could also add a jalapeno to give this dish a little kick. Or omit any ingredient you don’t like all together!
Best Pressure Cooker Black Beans
Delicious flavorful black beans!
Ingredients
- 2 cups black beans
- 2 tbsp avocado oil
- 1/2 sweet onion diced
- 1 bell pepper diced
- 4 large cloves garlic minced or pressed
- 2 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp salt more to taste
- 2 bay leaves
- 7 cups water
Instructions
- Sort through the black beans, removing any dirt or old looking beans. Rinse and drain them, set aside.
- Heat pressure cooker with 2 tbsp oil on medium heat. Once oil is hot add onions and bell peppers, sauté for 5 minutes. Add garlic and sauté another 30 sec. Next add 2 tsp cumin, 1 1/2 tsp oregano, 2 bay leaves 1 tsp salt and continue cooking until fragrant.
- Add the beans and water. Stir everything together, taste test the water to make sure its enough salt, add any seasonings as needed. Then put the lid on and seal your pressure cooker. Cook on high pressure for 35 minutes if you like your beans a little firmer, and 45 minutes if you like them extra soft. Let pressure off slowly for about 10 minutes and then quickly after that.
- Serve and enjoy.
Notes
The water is what the beans will absorb, so taste testing the water gives you a good idea of what the flavor will be. If you do this your less likely to end up with bland or oversalted beans.
Store in a airtight container in the fridge for 3-4 days. Or in the freezer for up to 3 months.
Reheat in a pot on the stove, add a little water if needed so it wont stick.
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