Best 3 Black Beans In A Pressure Cooker Recipes

Seeking a hearty and flavorful addition to your table? Look no further than black beans, the stars of our culinary journey. Packed with protein, fiber, and essential nutrients, these versatile legumes are a nutritional powerhouse. In this article, we present a collection of delectable black bean recipes, each bursting with unique flavors and textures, sure to satisfy any palate. From classic Cuban black beans and rice to smoky black bean soup, we've got you covered. For a quick and easy weeknight meal, try our speedy black bean tacos or black bean burgers. And for those who love a zesty kick, our spicy black bean and corn salad is a must-try. But the journey doesn't end there. We've included tantalizing black bean breakfast bowls, perfect for a protein-packed start to your day. And for a sweet treat, our black bean brownies will surprise and delight your taste buds. Ready your taste buds for a culinary adventure as we explore the versatility and deliciousness of black beans in a pressure cooker.

Here are our top 3 tried and tested recipes!

PRESSURE-COOKER BLACK BEANS

Pressure-Cooker Black Beans image

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

Ingredients

1 pound dried black beans
1 tablespoon extra-virgin olive oil
Kosher salt

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

Black Beans in a Pressure Cooker image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper

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

Pressure Cooker Black Bean Soup image

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Provided by Mark Bittman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

Steps:

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams

Tips:

Soak the beans: Soaking the black beans overnight or for at least 8 hours helps to reduce the cooking time and makes them more digestible.

Rinse the beans: Before cooking, rinse the beans thoroughly under cold water to remove any dirt or debris.

Use a pressure cooker: A pressure cooker is the best way to cook black beans quickly and easily. It cuts down the cooking time significantly compared to traditional methods.

Add aromatics: Adding aromatics like garlic, onion, cumin, and bay leaves to the cooking liquid infuses the beans with flavor.

Season to taste: Once the beans are cooked, season them with salt, pepper, and other desired seasonings to taste.

Use a variety of cooking liquids: You can use different liquids to cook black beans, such as water, broth, or even beer. Each liquid will impart a unique flavor to the beans.

Conclusion:

Black beans are a versatile and nutritious ingredient that can be used in a variety of dishes. With the help of a pressure cooker, you can cook black beans quickly and easily. Experiment with different cooking liquids and seasonings to create delicious and flavorful black bean dishes that your whole family will enjoy. Whether you're making a simple side dish or a hearty main course, black beans are a great choice for a healthy and satisfying meal.