I don’t soak beans overnight. If I were the type of person who remembered to soak beans the night before, I would probably also be the type of person who remembered to put dinner in the slow cooker after breakfast. Sometimes it is best to acknowledge your weakness and play to your strengths. And the pressure cooker is the great equalizer!
One pound of dried black beans makes the equivalent of 4 cans of beans. I stock up on organic dried beans when they go on sale because during that time I can by a pound of beans for less than a can of cooked beans.
This is how I make beans start to finish in less than 1 1/2 hours:
1. Add 1 pound of beans to a large pot and cover with water.
2. Place the pot over high heat and bring to a boil.
3. Remove from heat, place lid on pot and let sit for 1 hour.
4. Drain and rinse the beans.
5. Place Beans in a pressure cooker and add 10 cups of water ( make sure you don’t pass the fill line on your pressure cooker). Place lid on the pressure cooker and cook over a high heat until it reaches high pressure. Lower the flame to stabilize pressure and cook for the amount of time listed below:
Black Beans, Great Northern Beans, and Kidney Beans: cook approximately 8 minutes
Pinto Beans or Adzuki Beans: cook approximately 6 minutes
Black-eyed Peas: cook approximately 4 minutes
Double the cooking time if you are going to mash them.
6. Release pressure quickly by running cold water over the cover. Do not open cover until all pressure has been released.
7. Drain beans and add to recipe or divide up and freeze to speed up prep time on busy evenings.
A can of beans usually contains 1 3/4 cups of beans. I replace canned beans in recipes whenever I can with my pressure cooker beans. here are a few recipes that I substitute my beans for canned:
More Pressure Cooker Recipes:
How do you save time in the kitchen?