Meal Prep: Pressure Cooker Mexican Black Beans
- 1 pound black beans, rinsed and soaked in water overnight
- 1/2 medium white onion
- salt to taste
For best results, we recommend using:
- Drain beans and place inside pressure cooker; add onion with water to cover plus 2 inches (do not season yet!). Lock lid in place, cook on high for about 60 minutes. When finished, allow the pressure to release naturally.
- Turn heat back onto low, season with salt and simmer for about 30 minutes to allow the beans to soak up the salt slowly and thicken. We suggest seasoning slowly, though do note that beans do require quite a bit of salt.
- Serve right away with toppings of choice or store refrigerated for up to 4 days. Also note that beans freeze very well.
Feel free to use these beans for refried beans! Drain them well, mash them up and fry for 10 to 15 minutes with olive oil (or traditionally with lard).
What others are saying
Greg Jones says:
I love black beans and I really enjoyed them in this quick and easy pressure cooker recipe. I couldn't figure out what was missing with all the other recipes I've tried, and it's the onion! Adds so much flavor to this side dish.
Jake Findlay says:
I added in a little cilantro but was so happy with the recipe and that the right amount of time was given. I've definitely over/undercooked black beans before. Used as a side for taco night! Love that this can be done so quickly in a pressure cooker!
Caro Hodgin says:
perfect, simple black beans. i love making beans in my pressure cooker and am always looking for the best recipes to make perfect, soft, but not overcooked beans. this is a great one.