Tender, delicious black beans for just about any dish that calls for black beans like burritos, or a Burrito Bowl or Santa Fe Chicken. Yes, takes longer than beans from a can but so much better for you. Black Beans are full of protein, fiber, folate and magnesium. Cook up a pot and have them ready for soups, salads or just a side.

Servings: 6 cups when cooked

Time – if using a Pressure Cooker: 5 minutes prep time + 25 minutes cook time; if using stove top: 5 mins prep time + 1 hour cook time

Ingredients:

• 1 lb dried black beans
• 1 small red onion, diced fine
• 4 cloves garlic
• 2 bay leaves
• 1 tbsp olive oil
• 1 tbsp cumin powder
• 1/2 tsp red chili powder
• 1 tbsp lime juice
• 2 tbsp finely chopped cilantro
• 6 cups water

Method:

• Rinse the black beans twice, throwing out the water after each rinse
• Pressure Cooker Method:
  • Next day, in a pressure cooker, heat the olive oil
  • When oil is hot, add in the bay leaves. Once leaves splutter, add in the garlic and onions. Stir for a minute and then add in the cumin powder, chili powder, beans along with the water
  • Close the pressure cooker and close steam valve. Set to high pressure for 25 minutes total. Then allow the pot to naturally release steam for 15 minutes
  • To serve, stir in the lime juice and cilantro. Add salt and/or adjust seasonings, if needed
• Stove Top Method:
  • In a large pan, heat the olive oil
  • When oil is hot, add in the bay leaves. Once leaves splutter, add in the garlic and onions. Stir for a minute and then add in the cumin powder, chili powder, beans along with the water
  • Bring the water to a boil then cover with a lid. Reduce the heat to low. Set timer for an hour and let the beans simmer. After an hour, check the beans – they should be plump and easy to press through with a fork. If still tough, continue to simmer in 5 minute increments until soft. If needed, add a little water.
  • When done, turn off the stove.
  • To serve, stir in the lime juice and cilantro. Add salt and/or adjust seasonings, if needed
• Beans can be used right away in various recipes like a burrito bowl or Santa Fe Chicken stored in fridge for 5 days or in a well-sealed container in the freezer