Black Beans In A Pressure Cooker
Vicki Butts (lazyme)
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- 4 Tbsp
- olive oil, extra virgin
- ham hock (about 1 pound)
- 1 medium
- onion, diced
- garlic cloves, minced
- bay leaf
- 6 c
- dried black beans, picked over and rinsed (about 1 pound)
- 6 c
- kosher salt, to taste
- freshly ground black pepper, to taste
1In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil.
2Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes.
3Throw in the garlic and bay leaf and cook for 1 minute more.
4Add the beans and give a good stir.
5Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper.
6Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes.
7Remove from heat and let rest for 5 minutes.
8Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender.
9Remove bay leaf and discard.
10Pick meat from ham hock and add to beans; discard the bone.
11Taste and adjust seasoning.
The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.