Black Beans for Salads Pressure Cooker Recipe

Black Beans For Salads Pressure Cooker Recipe

Ingredients

Makes about 3 cups – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 1 cup dried black beans, soaked and drained
• 6 cups water
• 1 (4- to 6-inch) square piece kombu seaweed
• 1 to 2 cloves garlic, to taste, peeled
• 2 sprigs fresh cilantro
• sea salt, if desired

Method

1. Place the drained beans in a 5- to 7-quart pressure cooker
2. Add the water, kombu, garlic, and cilantro
3. Never fill the pot past halfway to allow room for the beans to expand during cooking
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 3 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. The beans should be soft and the water a chocolaty brown
12. If the beans are too hard, cook a few minutes longer on the stovetop or relock the cooker and return to HIGH pressure for a few minutes if very underdone
13. If there is too much liquid for your taste, simmer the beans with the lid off for a few minutes to reduce it
14. Discard the kombu, garlic, and cilantro
15. Taste for salt
16. Use or let cool to room temperature and store in an airtight container in the refrigerator for 4 to 5 days or in the freezer up to 3 months

Full List of Grain Recipes
Full List of Black-Bean Recipes