Seasoned Black Beans
Serves: 8
INGREDIENTS
- 1 1lb-bag of dried black beans (or any bean—pinto, white, garbanzo)
- 1-2 bay leaves
- 1 onion, sliced into 1 inch pieces
- 3 cloves garlic, peeled and left whole
- 1 teaspoon salt
DIRECTIONS
- Soak beans in large bowl overnight in enough water to cover the beans by 1 inch.
- Drain the beans in a strainer and rinse.
- Place beans in a pressure cooker or pot with tight fitting lid and cover with fresh water that goes 1 inch over beans. Add bay leaves, onions, garlic cloves, and salt.
- If using pressure cooker: tight lid and make sure valve is closed. Turn on and cook for 6-8 minutes (if fully soaked overnight) on high pressure setting. When timer is up, release the pressure and then check the beans for done-ness.
- If using stove, bring beans to a boil and then turn down to simmer and cover with the tight-fitting lid. Cook for 30-40 minutes or until beans are tender and cooked.
Approximate Bean Cooking Times (Note this can vary significantly depending on your pressure cooker):
- Black beans: 6-8 minutes.
- Pinto beans: 8-10 minutes.
- Cannellini beans: 6-8 minutes.
- Garbanzo beans: 8-10 minutes.