Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Savory Black Beans - 4-Qt. Pressure Cooker Recipe
    Lost? Site Map

    Savory Black Beans - 4-Qt. Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 21 mins

    8 hrs

    21 mins

    KateL's Note:

    Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". K-R recommends at least a 4-quart pressure cooker for this recipe. For maximum flavor, use a Long Soak (8 hours or overnight) before cooking the beans AND pressure cook one day prior to serving; add the chopped tomato, lime juice and salt just before serving. (The long soak and the salt help to reduce gassiness.) (It is best to add acids after black beans have fully cooked.) This dish goes well with enchiladas. Or you can preheat an oven to 350 degrees F, transfer the beans to an ovenproof dish, and sprinkle with shredded Monterey Jack cheese; then bake for 15 minutes or until cheese melts.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    PRE-SOAK BEANS FOR 8-10 HOURS OR OVERNIGHT IN COOL LOCATION

    ADDED FOR PRESSURE COOKING

    ADDED JUST PRIOR TO SERVING

    Directions:

    1. 1
      Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
    2. 2
      Drain beans and rinse again. Allow to drain until Step 5.
    3. 3
      In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
    4. 4
      After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
    5. 5
      Add 1 3/4 cups water and rinsed and drained beans.
    6. 6
      Increase to high heat. Stir in cilantro, ground oregano and black pepper.
    7. 7
      Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
    8. 8
      Remove from heat and allow to lose pressure naturally.
    9. 9
      Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
    10. 10
      When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Savory Black Beans - 4-Qt. Pressure Cooker

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.0
     
    Calories from Fat 16
    10%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 1.8 mg
    0%
    Sodium 420.2 mg
    17%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 6.7 g
    26%
    Sugars 2.5 g
    10%
    Protein 9.1 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites