IP BLACK BEANS

Genene Abraham

1 Hour Quick-soaked Black Beans

8 oz. (½ of a 16 oz. bag) Black Beans

6 C water

¼ tsp. Onion Powder

¼ tsp. Garlic Powder

Salt & Pepper

½ tsp Baking Soda to help with foaming

To Pressure Cook : Place the quick soaked beans into pot and add 6 cups of water and the baking soda. I usually fill water the pot with enough water that I can put my finger into it-just touching the beans and the water reaches my first knuckle of my index finger. Add spices and lock the lid on seal. Set Manual for 12 minutes and it took me right at 6 minutes for it to come to pressure using cold water ( meaning not heated).

When the count begins, I let it NPR for 12 minutes. Using a dish towel placed over the pressure valve in case there is excess foam, now do a Quick Release. There shouldn’t be much pressure left at all.

UNSOAKED BEANS take me about 25 minutes after pressure has been reached and approx. 15 mins of NPR before doing a Quick Release to finish,

TO QUICK-SOAK : After sorting the beans to check for any stones, rinse well in a colander to drain.

Place beans and 3 Cups of water on stovetop, bring to a boil - boiling for 1 minute, then cover and let soak for 1 hour. Drain and rinse beans.

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