Karly Wildenhaus, Everyday Black Beans
Once or twice a week I’ll make some version of this recipe to keep on hand for an easy lunch or dinner. Its current iteration uses a programmable pressure cooker, and the seasoning amounts listed below are all approximate and continually evolve.
Servings: 3–4 servings
- 1 cup dry black beans
- 1 tablespoon olive oil
- 1 small sweet, yellow, or red onion, diced
- 4 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon dry oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dry coriander
- 1 dried bay leaf
- 2 cups water
- 2 teaspoons Better Than Bouillon vegetable base
- Additional salt, fresh lime juice, and/or fresh cilantro to taste
- Saute the onions in olive oil until translucent, then add in the garlic to saute for about an additional minute.
- Stir in the cumin, oregano, red pepper flakes, coriander, and bay leaf to the onion and garlic mix.
- Combine the sauteed mix with the dry black beans, water, and bouillon vegetable base in your cooking vessel. I use a programmable pressure cooker on high for 40 minutes of cook time, although other methods may also work as long as you make sure to keep the beans covered in liquid.
- After 40 minutes in a pressure cooker, or once the beans are thoroughly tender, remove the bay leaf and mash the beans a bit in the remaining liquid with a large wooden spoon then let rest for a few minutes so they take on a stew-like consistency.
- Add additional salt to taste. You can also add a squeeze of fresh lime or fresh cilantro as garnish if you have either around. Serve with a side of rice or use as a dip for tortilla chips.