Black beans. So many black beans in Costa Rica. Some smashed, some separate, some mixed in rice, some all by themselves. Some salty, some sweet. My personal favorite are the savory black beans, not completely mashed, mostly separated. Black beans can be a labor of love when having to soak and then boil for hours. Cooking them in the pressure cooker not only helps the processes speed up but also intensifies the flavor! Pressure cooker seasoned black beans are amazing!
One thing I noticed in Costa Rica is– no matter if the beans were savory or sweet– they always had bits of peppers in them. I completely understood why after we visited their fruit stands. Their country is rich in all kinds of delicious peppers! And when I made these beans with the peppers and seasonings of the country there was no question why they it. The beans come out delicious in flavor.
How to make pressure cooker black beans
I like to start by dicing up my veggies and seasoning. That is the only work you will need to do for these bad boys it is SO EASY to make pressure cooker black beans but the flavor is so delicious you will never believe it was this easy.
Start by sautéing the veggies in oil until they’re a little bit soft. Add in rinse beans and stir well. I love adding a piece of bacon the the beans. it helps bring a smokey, salty flavor to them. Then add broth and a little bit of water and cook for 35 minutes. I like to let my pressure cooker natural release when cooking beans to ensure they’re done. In the video below I walk you through all these steps.
After they’re done I like to remove a cup or two of liquid. I separate 1/3 of the beans and blend them to create a little bit of sauce with the seperated beans. Really feel this is the perfect texture! Remember the beans will thicken as it cools so leave the beans a little on the runny side and it will turn out exactly as desired. In the video below I walk you through all these steps.
Now that you’ve made the best black beans in the world! Make the rest of the casado bowl to go with it!
- 2 cups dried black beans, rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 roma tomato diced
- 1 bell pepper diced
- 1 jalapeno diced
- 1 bay leaf
- 1 bacon slice
- 4 cups broth
- 2 cups water
- 4 tbsp olive or avocado oil
- 1 tbsp salt
On saute setting add 4 TBS oil, onions, garlic, peppers, tomatoes, jalapeño bay leaf. Saute just until soft- a few minutes. Add bacon.
Stir in beans. Add broth,water and salt.
Cook on high pressure for 35 minutes. Natural or slow release.
Remove bay leaf before serving.
If thicker beans are desired, remove 1-2 cups liquid. Separate 1/3 of beans and blend in blender until smooth. Stir back into beans. Beans will thicken as they cool.