Pressure Cooker Bean Pot Recipe

Pressure Cooker Bean Pot Recipe

Ingredients

Makes about 3 cups cooked beans – Cooker 5- to 7-quart – Time Depends

• 1 cup dried beans of your choice, soaked and drained
• 3 cups water or combination of unsalted or low-sodium broth and water
• 1 tablespoon olive oil
• 1 small onion, peeled (stuck with 1 to 2 cloves, if desired)
• 1 clove garlic, peeled
• 1 large sprig fresh parsley
• 1 rib celery with leaves, broken into 2 pieces
• 1 carrot, broken into 2 pieces
• 1 dried red chile, rinsed and seeds shaken out and discarded
• 1 teaspoon dried herbs or salt-free herb or herb-and-spice blend such as thyme, marjoram, poultry seasoning, etc.
• ½ bay leaf
• 1 to 3 teaspoons epazote, to taste (optional)
• 1 to 2 slices bacon, to taste, chopped or ¼ to ½ cup diced ham or smoked turkey or a ham or smoked turkey bone (optional)
• ¼ teaspoon freshly ground black pepper
• sea salt

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the water, oil, and any flavorings you are using
3. Stir to combine
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 the proper cooking time as indicated on the Pressure Cooker Bean Cooking Time chart at HIGH pressure
8. Remove the pot from the heat
9. Use Quick Release or Natural Release as indicated on the chart to open the cooker
10. Be careful of the steam as you remove the lid
11. If there is too much liquid for your taste in the pot, simmer the beans for a few minutes to reduce it
12. Taste and add salt only to taste, if desired
13. Serve hot or warm
14. Keeps 4 to 5 days in an airtight container in the refrigerator or up to 4 months in the freezer

Full List of Pressure-Cooker Recipes
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