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Ingredients2 h servings 125 cals
Original recipe yields 10 servings
- Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
- Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.
Per Serving: 125 calories; 0.5 g fat; 22.8 g carbohydrates; 8.4 g protein; 0 mg cholesterol; 470 mg sodium. Full nutrition
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