Serves 4
505 min
Pressure Cooked Beans
Recipe GLPRe5f27d9bf9993d
Simple, tender beans cooked quickly in a pressure cooker with kombu seaweed to aid digestion and enhance flavor. This foundational dish is perfect as a standalone side, base for grain bowls, or ingredient for further Caribbean-inspired preparations. The overnight soak and kombu ensure easy digestion and a creamy texture.
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Ingredients
1 cup dry beans, rinsed and picked through
3/4 cup water
1 piece (3 inches) kombu seaweed
Directions
Rinse the dried beans under cold running water and pick through them to remove any stones or debris. Place beans in a large bowl and cover with water. Soak overnight (or for at least 8 hours), then drain and rinse well.
Add the drained beans and kombu seaweed to your pressure cooker along with 3/4 cup fresh water. The water should cover the beans by about 1 inch; if needed, add a bit more.
Lock the pressure cooker lid in place and bring to high pressure. Cook for 12–15 minutes at high pressure, depending on bean variety and desired tenderness (black beans typically require 12 minutes, kidney or pinto beans may need 15).
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release by carefully opening the steam valve to release any remaining pressure.
Open the lid carefully (steam is hot) and check that beans are tender and cooked through. If they need more time, cover and cook for another 2–3 minutes. Remove and discard the kombu seaweed.
Drain any excess liquid if desired, or retain it for a brothier consistency. Divide beans among four bowls or plates and serve warm.
