Sometimes you just need a basic recipe to cook your dried black beans. If you have a recipe that is requiring a specific flavor profile, you don’t want to have competing flavors in your dish.
Dried vs Canned Black Beans
Using canned black beans is perfectly ok as it makes meal perp easier! It does add a little more sodium. You can wash most of it out with water.
However, if you are looking to save some money, grab yourself some dried black beans! Once prepared, on average, it is about half the price of it’s canned counterpart. It doesn’t take a lot of time either!
Freezing for Later
These freeze very well! After the beans are cooked, all you need to do is rinse and drain. Place in a freezer bags and label each with how much is in the bag with a date. I typically do 2 cups per bag. Lay the bags flat and place in freezer for up to 6 months.
Pressure Cooker Black Beans (no soak)
Equipment
- 1 Digital Pressure Cooker
Ingredients
- 1 Lb Dried Black Beans
- 4 cups Water
Instructions
- Add black beans and water in Pressure Cooker.
- Select the manual setting and choose high pressure for 30 minutes.
- Once cooking cycle has finished, do a natural release for 20 minutes. Afterwards, do a quick release.
- Once depressurized, you can use the cooked beans as you please.
