This post is also available in: Español
I’m fan of cooking black beans and avoid canned. It is a pet peeve I have, so I use an old “olla de presión” (pressure cooker) that belonged to my grandmother. Brought it from Mexico to the States, one of those things I couldn’t let go. It is a family treasure and now an asset to my cooking. Pressure cooker is great for beans, they cook fast and the finish is creamer, yummier.
INGREDIENTS
- 1 bag of dried black beans
- 3 garlic cloves or 1 elephant clove whole
- Cumin, oil, salt and water
Preparation time: 45 minutes. Serves 1-10 people. Approximate cost for this recipe is $0.25 per person. You will need a pressure cooker, a strainer, and plastic containers for freezing.
Wash the black beans and make sure to take out any bean that doesn’t look good, sometimes you even find little rocks and debris. Place the beans in the pressure cooker, fill with water, add the garlic, salt, cumin, and the oil. Close the cooker and let it cook for 30 minutes.
After 30 minutes open the pressure cooker, follow safety instructions you don’t want to get injured. Place the cooker back in the stove without the lid add more of water, stir, and let the beans cook for other 15-20 minutes with low heat, the more you leave them the better as sauce gets thicker and beans have longer life in the fridge. When ready let them rest and you can divide in several plastic containers and freeze for later enjoyment.
Serving suggestion:
You can eat black beans as a soup, just add chopped onion, and drizzle some olive oil on top. You can eat the black beans with white rice and chopped cilantro, use for nachos, as a side dish for scrambled eggs, add to your quesadillas, etc. This black beans dish is very versatile and healthy. Beans are a great source of protein.
Here you are with another delicious recipe. Are you going to compile your recipes to produce a book? Your recipe for cooking black beans is just as good as your other recipes. The way you cook the beans is similar to how my mother and grand mother cooked red beans. The ingredients used are also similar. The only difference I have noted is that instead of the cumin oil my grandmother used coconut milk. I also like the variety of serving options you offer.
Congrats on the Blog Adriana! I looks really beautiful and yummy!
Here is a Brazilian twist to make beans: we cook on the preassure cooker with just water. After cooked, we add salt, a small piece of bacon and smoked sausage and one bay leaf and let it cook for 5 more minutes in an open pan 🙂
I will try yours, try mine and let me know.
Ju
Oi Ju! Muito obrigada pela dica adoro Brazil e a feijoada. I will follow your tip and will let you know how it goes, beans are a delicious protein but adding bacon that just takes you to paradise. Thank you for your comment and for following me, please join the conversation again and send me some of your Brazilian favorites, I would love to try your recipes in my personal lab… My kitchen!
I have tried yours and they are good. I am surprised you don’t use a splash or wine vinegar, it gives it extra flavor. I need a pressure cooker!
Wonderful comment, I think our hispanic recipes are a very personal matter that is why I love so much our culture, for instance my mother in law loves to add to her black beans olive oil, fresh onion and cilantro. I will try your tip. Thanks for sharing!