Black Beans Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Beans · Pressure Cooker · Vegetable Dishes

Black Beans

From Dorothy McNett's recipes at Rinse the beans very well and then cook as directed here. I usually do not soak the beans since I prefer the more natural texture of the beans if they have not been soaked. But, it may take a bit longer cooking time. After cooking, use in tortillas, in salads, mixed with rice, in soups, or just the way they are.

2 cups black beans
1 onion, cut up
4 - 6 cloves garlic, sliced
1/4 - 1/2 teaspoon dried spice mix or cayenne, etc.
1 teaspoon extra-virgin olive oil
water to cover beans by 2 inches

In a heavy bottomed stock pot combine all ingredients. Bring to a boil, reduce heat to medium low, cover with lid slightly ajar and cook about 1 to 1 1/2 hours, or until beans are tender and most of the moisture has been absorbed. Adjust seasonings, adding about 1/2 teaspoon sea salt, and use as is or in recipes as needed.

In a pressure cooker: Combine all ingredients. Put on lid and secure in place. On high heat, bring to high pressure and then adjust to a steady medium-high pressure and cook 30 minutes. Release pressure, and use as needed.

Recipe created 1998-02-11.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.