Easy, healthy, cheap, environmentally friendly, and delicious, this recipe will feed a hungry family or bachelor for days. After much experimentation, this simple recipe is still the best. These beans are a great base. Add hot sauce and sauteed vegetables for a delicious soup. Add to your favorite burrito or serve any way you like; a meal itself or a perfect side dish. Don't be shy with salt, good beans are salty. Use whatever beans you like. My favorite beans for this recipe are black, pinto, and canary beans. Recipe is for 6 quart pressure cooker, so adjust if yours is smaller.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans.

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  • Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual.

  • Cook beans according to pressure cooker manual until tender; season with salt.

Cook's Note:

Most beans benefit from adding 1 1/2 teaspoons salt to soaking water.

I add 1 teaspoon Sriracha and 1 tablespoon Cholula(R) hot sauces per bowl when eating as a soup.

If your manual lists 2 cooking times, use the longest recommended cooking time.

Nutrition Facts

205 calories; protein 10.9g 22% DV; carbohydrates 31.8g 10% DV; fat 4.3g 7% DV; cholesterolmg; sodium 22.5mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2015
This recipe is a perfect combination/balance of flavours and seasoning to accompany your favourite meal or compliment your favourite recipe. I ate these as is with some Tabasco and then we added jalapeños mashing them for vegetarian tacos. They were a welcome addition in soup for lunch the next day. I didn't add any salt regardless of the description and no one missed it. We also chose to use only 2 cloves of garlic and the beans were fine this way. I used a 7 litre cooker and used enough water to cover the soaked beans by 2 inches. I cooked for 10 minutes allowing the steam to release naturally. The beans were a little soft breaking easily when touched with a fork so watch your cooking time. Read More
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