Black Beans in a Pressure Cooker

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Beans are too soupy. Need to adjust bean to water ratio.

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The beans were a little hard, but tasty. They didn't boil over and make a mess. I used andouille sausage instead of smoked ham hock, and added carrots. It could stand a little more seasoning like cumin. A little soupy initially, but overnight they soaked up the extra broth and became really creamy.

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Delicious!

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Wow! These are so good! I made these because I was making black bean turkey burgers, and didn't have any black beans on hand. They are so easy to make, and taste delicious! I made my burgers, and had plenty left on the side!

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This was amazing! I also started with a sofrito (with extra garlic and no peppers and used chicken Italian sausage - only because that is all I had on hand. I did sneak in some chicken broth as I never use just water in recipes! Served it over cilantro rice and the whole family ate it up! Also wrapped them in tortillas' with melted cheddar cheese - yum too! Thank you Tyler!

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It is OHMYGOD delicious. Seriously, I could make this every week and never get tired of it. I DID sub a bit of broth for the water this time (it's the 2nd as another reviewer suggests, and I do make a sofrito before I had the ham, then take it out and brown the ham a bit, then put the sofrito back in to cook like the recipe suggests. I cannot stop raving about these beans. Skeptical partner gave the flavour 10/10. Side note--this makes quite a lot for two people. I made a version of Sandra Lee's Round 2 Black Bean Enchilada (FN recipe with some pureed leftovers and the enchiladas were downright yummy too. Enough that reviewing these recipes is making my mouth water!

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I omitted 1 tbs of the oil and this recipe still came out too oily. Flavor was fine, but the oily beans were a turn-off.

Yes I know, the oil prevents foaming and clogging up the steam valve. But yuck, we wanted a cleaner flavor.

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start this with a sofrito. Sofrito is the base for a lot of cuban food. Sofrito means a lot of different things to spanish speakers the world over but I was taught by a cuban aunt to lightly sautee bell peppers, garlic and onion in olive oil. Not to hot or the olive oil will change. Wait till the Sofrito gets all soft and then add the beans and water.

salud

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I used pinto beans instead of the black ones...and I have to tell you...they are the best beans I have ever made...and I am Mexican!!! One other adjustment I had to make... because I used pintos... is that I cooked them 10 minutes longer...but that's it! Thank you so much for posting this! Please post some more!!!

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I decreased the water to 3 cups and ended with perfectly cooked intact beans with @ one half cup of broth.