Using an electric pressure cooker to prepare beans is one of the most efficient and tasty ways to do it. The hot steamy chamber tenderizes beans so beautifully that you don’t need to pre-soak or boil the beans beforehand. This recipe infuses jalapeno and cumin into the beans as they cook, and creates some of the most delicious beans you’ve ever tasted. These beans are not overly spicy because the quantity of beans can handle a single chili pepper without letting off too much heat. I like to enjoy a big bowl of beans with a squeeze of lime and some corn chips during the week, especially when time is tight, but they also make a great entertaining food because a small bag of beans goes along way and you can roll, stuff or fry tortillas to serve with them.
The first quick step in this recipe is to sauté an onion and garlic, as we begin to build flavor — then, add a fresh jalapeno and dried cumin. A small squeeze of tomato paste, gives a hint of sweetness to the beans before the lid is placed on top and the steamy cooking action begins. After an hour of cooking time, the beans are done and mealtime begins. Beans are super comfort food that’s good for you.
1 white onion, diced
1 clove garlic, minced
2 heaping tablespoon ground cumin
1 tablespoon onion powder
2 teaspoons salt
1 fresh jalapeno, cut into quarters
1 pound black beans, dried
1 tablespoon tomato paste
olive oil for cooking
lime wedges, optional
corn chips, optional
- In an electric pressure cooker, add 2 teaspoons olive oil, onion and garlic. Sauté for 3 minutes. Add cumin, onion powder, salt and jalapeno, stir. Turn off heat.
- Add beans, 3 cups water and tomato paste, stir.
- Place lid on top and cook on high for 1 hour. Let steam release and remove lid, stir. Mash some of the beans with potato masher for creaminess. Ladle into bowls and serve with lime wedges and corn chips. Enjoy!