Aromatic Pressure Cooker Black-Eyed Beans

Aromatic Pressure Cooker Black-Eyed Beans

A simple method for cooking black-eyed beans in a pressure cooker with onion, garlic, and bay leaf for flavourful beans and rich bean broth.

Author

Healthythandi

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Makes about 3½–4 cups cooked beans

Cuisine

Plant-based

Ingredients

• 1½ cups dried black-eyed beans, soaked overnight
• 3½ cups water
• ½ onion
• 2 garlic cloves, lightly crushed
• 1 bay leaf
• Small piece fresh ginger (optional)
• 1 tbsp olive oil
• Pinch salt
• Drizzle olive oil

Directions

1. Rinse the dried beans thoroughly.
2. Place them in a bowl and cover with several times their volume of water.
3. Soak for 8–12 hours overnight until slightly softened and expanded.
4. Drain the soaking water and rinse the beans.
5. Add the soaked beans to the pressure cooker along with fresh water, onion, crushed garlic, bay leaf, ginger if using, and olive oil.
6. Do not add salt at this stage.
7. Close the lid and cook using the beans or grains setting for about 15 minutes.
8. Allow the pressure to release naturally once cooking finishes.
9. Open the lid and test a bean.
10. The bean should press easily between your fingers and feel creamy inside while still holding its shape.
11. Before draining the beans, reserve about ½–1 cup of the cooking liquid.
12. This broth can be used to enrich stews, thin sauces, or add flavour to soups.
13. Drain the beans and toss gently with a drizzle of olive oil and a small pinch of salt if desired.
14. This helps season the beans before using them in other dishes.