RANCHO BEANS RECIPE RECIPES

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PRESSURE COOKER BLACK BEANS RECIPE | ALLRECIPES



Pressure Cooker Black Beans Recipe | Allrecipes image

This is a great recipe for black beans that can be used alone or added to so many more recipes.

Provided by klmncusa

Categories     Bean and Pea Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 7

7 cups water
1 pound dry black beans
1 small onion, finely chopped
1 bunch cilantro, tied together with butcher twine
1 tablespoon olive oil
1 ½ teaspoons salt
2 tablespoons balsamic vinegar

Steps:

  • Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.

Nutrition Facts : Calories 216 calories, CarbohydrateContent 37 g, FatContent 2.5 g, FiberContent 9 g, ProteinContent 12.5 g, SaturatedFatContent 0.4 g, SodiumContent 449.7 mg, SugarContent 2.2 g

CUBAN BLACK BEANS RECIPE - ALEX GARCIA | FOOD & WINE



Cuban Black Beans Recipe - Alex Garcia | Food & Wine image

According to Alex Garcia, chef-owner of Erizo Latino restaurant in New York City, there are two secrets to true Cuban black beans: preparing them without meat and allowing them to "sleep" over night to develop flavor. This recipe comes from Garcia's grandmother. The finished beans can be seasoned to taste with sugar and vinegar. Satisfying Vegetarian Recipes

Provided by Alex Garcia

Categories     Black Bean

Yield makes about 12 cups

Number Of Ingredients 11

1 pound dried black beans, picked over and rinsed
1 green bell pepper, quartered lengthwise
2 bay leaves
1/2 cup plus 2 tablespoons olive oil
1 red, 1 green and 1 yellow pepper, minced
1 large white onion, minced
1 tablespoon ground cumin
1 tablespoon oregano
1/2 cup minced garlic
1/4 cup tomato paste
Salt

Steps:

  • Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
  • Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.
  • When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.

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PRESSURE COOKER BLACK BEANS RECIPE | ALLRECIPES
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  • Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
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