Pressure Cooked Basic Beans Recipes

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
• Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let beans stand in cooking liquid 30 minutes; drain.

Steps:

• Cut up onion, garlic and ham.
• Rinse beans and remove any that are discolored.
• Place all ingredients in pressure cooker with seasonings to taste.
• Turn on high pressure for 25 minutes. (If you have an electronic pressure cooker the meat setting is great for this recipe).
• Remove bay leaf.
• Serve with cornbread!

Steps:

• Soak beans overnight, drain and put in bottom of cooker with enough water to cover. Add diced pork, ketchup, sugar, molasses, salt, mustard and onion, Cook 40 minutes using pressure cooking procedure. For best results, use Fancy Molasses, Lite Molasses is not recommended.

Steps:

• Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.

Steps:

• Do not pre-soak beans.
• Add beans and all other ingredients to pot.
• DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
• Close cover securely.
• Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

Steps:

• Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly. Place the beans in a large bowl and cover with plenty of cold water. Soak overnight at room temperature or in the refrigerator if your kitchen is warm.
• Drain and rinse beans and place in a 7 1/2-quart pressure cooker, making sure not to fill more than halfway but adding enough cold water to cover by 3 inches or following the manufacturer's instructions.
• Wrap the herbs and garlic in a 6-inch square of cheesecloth and tie to enclose. Add the carrot, celery, onion, a drizzle of olive oil, and salt. Close and lock the pressure cooker and set it to high pressure. Turn the heat up to high and when the cooker reaches full pressure and the pressure button is fully raised, lower the heat to medium and cook for 7 minutes.
• When time is up, release pressure using the natural method -- that is, move the pressure cooker to a cool burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, if the pressure has not come down in 10 minutes, release the rest of the pressure using the release valve.
• Remove and discard the cheesecloth bundle and vegetables and drain beans. Serve beans warm, drizzled with olive oil.
• Save the bean liquid for storing any leftover beans for up to 4 days, or use it in risottos and soups.