Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Beans under pressure

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

One thing we learned while testing the pressure cookers is that they’re great for cooking dried beans. Pressure-cooked beans have an incredibly creamy texture, and they’re quick to make, with a cooking time of less than 20 minutes for most varieties.

We used the Fagor Futuro to prepare the black beans that accompany the Corn and Amaranth Griddlecakes. Here’s how we did it.

In a pressure cooker, combine the beans, water, epazote, and garlic as directed in the recipe. Add 2 Tbs. vegetable oil (recommended by Fagor to lessen foaming). Lock on the lid and bring the cooker to high pressure. Once high pressure is reached, cook for 15 minutes. Release the pressure and taste a few beans for doneness. If not quite tender, bring the cooker back up to pressure (this will take only about a minute), cook for another 2 minutes, and check again. Finish the beans according to the recipe, but simmer them for only 5 minutes after adding the salt so they don’t overcook.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks