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.