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cooking under pressure: flavorful base for beans

Recipe by
Andy Anderson !
Wichita, KS

This is an excellent way to cook up some flavorful beans. The type of beans is up to you; it is the combination of additional ingredients that make them yummy. And the good news is that you can make a big batch and freeze what you do not use. One more thing: If you cook these by the recipe, they are not only yummy; they are vegan. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 6 Hr
cook time 5 Min
method Pressure Cooker/Instant Pot

Ingredients For cooking under pressure: flavorful base for beans

  • 1 lb
    dried beans, rinsed and picked over
  • 2
    dried guajillo chilies
  • 1 - 2 tsp
    salt, kosher variety, fine grind
  • 1 Tbsp
    peppercorns, crushed
  • 3 clove
    garlic, thinly sliced
  • 1/4 c
    yellow onion, chopped
  • 2 md
    bay leaves
  • 1 tsp
    dried oregano
  • 1 tsp
    ground cumin
  • filtered water, as needed

How To Make cooking under pressure: flavorful base for beans

  • 1
  • 2
    The beans you choose are up to you. Here is a list of pressure-cooker times, based on the type of beans being used: • Black beans: 5 minutes • Black-eyed peas: 5 minutes • Chickpeas: 15 minutes • Cannellini: 8 minutes • Kidney (red) beans: 8 minutes • Pinto: 8 minutes
  • 3
    Soaking the beans for 6 – 8 hours is optional; however, I think you will enjoy the creamer texture of the beans if you do this. FYI: If you choose not to soak the beans, add an additional minute to the cooking time.
  • 4
    I am using dried guajillo chilies because they have a good flavor and a bit of heat; however, feel free to use any dried chilies you have on hand.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Place the beans into a large bowl, and cover with water, then allow them to sit for 6 – 8 hours.
  • 7
    After an hour or so, you may need to add more water to keep them covered.
  • 8
    When the beans are ready, cut the tops off the dried chilies and remove the seeds.
  • 9
    Place them into a bowl of boiling water and allow them to sit for about 20 minutes.
  • 10
    Remove from the water and chop into small pieces. Reserve the water from the soaking.
  • 11
    Add all of the ingredients into the bowl of your pressure cooker or Instant Pot (including the water from the chilies) and cover the beans with additional water.
  • 12
    The water should cover the beans by about 2 inches (5cm).
  • 13
    Set the pressure to high, and using the supplied chart, cook the beans for the prescribed time.
  • 14
    Allow the pressure cooker to release naturally, by letting it cool down for fifteen minutes, then releasing any remaining pressure.
  • 15
  • So yummy
    You have two choices: 1. Use them in any dish that calls for flavorful, spicy beans. 2. Refrigerate for up to 7 – 10 days or freeze for up to 6 – 8 months. If you choose to freeze them, cover with some of the cooking liquid. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.