1 pound dry unsoaked black beans (about 2 1/2 cups)
2 cups onion, chopped
1 cup mushrooms, chopped (optional)
2 or 3 cloves of garlic, minced
1 Tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt-free seasoning
5 1/2 cups water
2 bay leaves
1 teaspoon vinegar
On a large tray or baking sheet, sort through the dried beans, removing any small pebbles. Rinse and drain the beans in a colander. Set aside.
In the pressure cooker, saute' the onions and mushrooms for 5 minutes. Add 2 tablespoons of water, the garlic, herbs and spices and cook 1 minute longer. Pour in the water, stir in the bay leaves and black beans. Close lid and cook under pressure for 25 minutes. Allow natural pressure release. Check beans for tenderness, cook longer if needed. Remove the bay leaves. Add the vinegar.
Adjust the seasonings to your liking.
Leftover beans keep for about four days in the refrigerator or for up to six months in the freezer.
|seasoned black beans, broccoli, cauliflower and carrots,|
red cabbage and onions