Easy Crock-Pot Beans Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Easy Crock-Pot Beans Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart – Time: 35 minutes for pinto, and 30 minutes for black beans at HIGH pressure

  • 2 cups (1 pound) dried pinto or black beans, rinsed and picked over
  • 8 cups water
  • 1 small onion or ½ medium onion, peeled but left in one piece for easier removal
  • 2 cloves garlic, peeled
  • 1 tablespoon oil, lard, or bacon drippings
  • 1 tablespoon dried epazote (optional)
  • 2 teaspoons ground pure chile powder (mild California chile or hot New Mexican chile) OR 1 whole dried chile, rinsed, stem removed, and seeds shaken out and discarded
  • 1 teaspoon dried oregano, preferably Mexican
  • sea salt and freshly ground black pepper

Method

  1. Rinse and drain the beans in a colander, then pick over for any small rocks or dirt clods and beans that look wrinkled or deformed
  2. Place the beans in a 5- to 7-quart pressure cooker
  3. Add the water, onion, garlic, oil, epazote if using, ground or whole chile, and oregano
  4. Stir to combine
  5. Close and lock the lid
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 35 minutes for pinto beans or 30 minutes for black beans
  9. Remove the pot from the heat
  10. Open the cooker with the Quick Release method
  11. Be careful of the steam as you remove the lid
  12. If the beans are not done to your liking, relock the cooker, bring back up to pressure, and cook for 2 to 5 minutes longer
  13. Remove the onion, garlic cloves, and whole chile, if you used one
  14. Season with salt and pepper to taste
  15. Serve hot, warm, or cold, on their own in a bowl, or with rice, tortillas, or other dishes
  16. Keeps in an airtight container 4 to 5 days in the refrigerator or up to 4 months in the freezer

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