PRESSURE COOKED PINTO BEANS
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 cups cooked beans
Number Of Ingredients 3
Steps:
- Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
- Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.
PRESSURE-COOKED BASIC BEANS
Provided by Martha Stewart
Yield Makes 7 cups
Number Of Ingredients 9
Steps:
- Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly. Place the beans in a large bowl and cover with plenty of cold water. Soak overnight at room temperature or in the refrigerator if your kitchen is warm.
- Drain and rinse beans and place in a 7 1/2-quart pressure cooker, making sure not to fill more than halfway but adding enough cold water to cover by 3 inches or following the manufacturer's instructions.
- Wrap the herbs and garlic in a 6-inch square of cheesecloth and tie to enclose. Add the carrot, celery, onion, a drizzle of olive oil, and salt. Close and lock the pressure cooker and set it to high pressure. Turn the heat up to high and when the cooker reaches full pressure and the pressure button is fully raised, lower the heat to medium and cook for 7 minutes.
- When time is up, release pressure using the natural method -- that is, move the pressure cooker to a cool burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, if the pressure has not come down in 10 minutes, release the rest of the pressure using the release valve.
- Remove and discard the cheesecloth bundle and vegetables and drain beans. Serve beans warm, drizzled with olive oil.
- Save the bean liquid for storing any leftover beans for up to 4 days, or use it in risottos and soups.
PRESSURE-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
PRESSURE COOKER BLACK BEANS
This is a great recipe for black beans that can be used alone or added to so many more recipes.
Provided by klmncusa
Categories Side Dish Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
Nutrition Facts : Calories 216 calories, Carbohydrate 37 g, Fat 2.5 g, Fiber 9 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 449.7 mg, Sugar 2.2 g
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