Black Beans

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Black Soy Beans and Wild Rice Pressure Cooker

Black Soy Beans And Wild Rice Pressure Cooker


SERVES 4 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

  • 1 cup dried black soy beans, soaked, adding ½ teaspoon salt to the soaking water, and drained
  • 4 cups low-sodium vegetable broth
  • 1 cup raw wild rice
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ medium white onion, halved
  • 1 large sprig fresh parsley
  • 1 rib celery with leaves, broken into 2 pieces
  • gomasio sesame salt


  1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
  2. Add the broth and bring to a boil
  3. Skim off the bubbly foam on the surface
  4. Bring to a boil a second time and skim again
  5. Add the wild rice, oil, sea salt, onion, parsley, and celery
  6. Stir to combine
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 20 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 10 minutes
  13. Be careful of the steam as you remove the lid
  14. Discard the onion, parsley, and celery
  15. Sprinkle with sesame salt to taste
  16. Keeps in an airtight container for 3 days in the refrigerator or up to 3 months in the freezer

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