How to Cook Black Beans

I learned to love fresh black beans while living in Mexico City.  They are delicious served over warm fried rice, with Mexican sour cream and fresh cilantro.  I will never go back to buying any type of canned beans.  If you do not own a pressure cooker you can soak the beans over night, discard soaking liquid, then cook the beans all day in a crock pot with four cups water for every one cup dried bean.  This can be a main dish, a side dish or used without seasoning as an ingredient.

Black Beans

• 2 cups dried black beans
• 8 cups water
• 1 Tablespoon Olive Oil
• small piece onion
• 2 garlic cloves
• 2 teaspoons salt
• 1 teaspoon chicken bouillon (optional)
• 1/4 teaspoon chipotle powder (or other chili powder)
• 2 teaspoons hot sauce (optional)
• 1/4 cup fresh cilantro

Sort beans.  Be sure to remove any small rock, bits of dirt or other natural debris.  Place the 2 cups dry beans in the pressure cooker.  Add 8 cups water, 1 Tablespoon olive oil, onion and garlic in the pressure cooker.  Cook on high for 35 minutes.  Allow pressure to release slowly.  I usually let my beans sit for several hours.  Remove garlic cloves and onion.  For more information on cooking dry beans go to this post.  Season the beans to your liking.  I add 2 teaspoons salt, one teaspoon Knorr chicken bouillon, 1/4 teaspoon chipotle powder and 2 teaspoons Valentina brand hot sauce.  Sometimes I add just a bit of cumin.  Enjoy!