Master Bean Recipe
Servings: 4
Calories: 325kcal
Equipment
Ingredients
- 2 cups Dried kidney beans, pinto beans, or black beans picked over
- 1 Medium onion whole, peeled
- 1 Clove garlic peeled
- 1/2 Green bell pepper cored, seeded, and cut in half
- 1 Bay leaf
- 4 cups Water
- Salt to taste
Instructions
- Rinse the beans in a colander under cold water. Soak the beans.
- Place the beans in the pressure cooker. Add the onion, garlic, green bell pepper, bay leaf, and water.
- Cover and bring to HIGH pressure over high heat. Lower the heat to stabilize the pressure. Cook for 12 minutes (or 18 minutes on LOW pressure).
- Release the pressure automatically.
- Unlock and open the lid. Taste the beans. If they’re still hard, return to step 3 and cook for an additional 2 to 4 minutes or until tender.
- Remove and discard the onion, garlic, green bell pepper, and bay leaf. Season with salt.
- If not using the cooked beans right away, store them in their cooking liquid, in a covered container in the refrigerator, up to a week.
Nutrition
Calories: 325kcal | Carbohydrates: 60g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 1316mg | Fiber: 15g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 6mg