- 1 lb dry black beans
- 1 large onion
- 1 green pepper
- 6 cloves garlic
- Salt and pepper, to taste
- 2 tbs extra virgin olive oil
- 3 tsp cumin*
- 1 tsp apple cider vinegar
1. Rinse the beans and pick out any that look funny - including any pebbles. Put the beans in the pressure cooker with water (the general rule is thrice as much water as beans - ie 2 cups of beans, 6 cups of water).
2. Chop the onion, pepper and garlic. Add half to the pot. Add the salt and pepper, olive oil and 2 tsp cumin to the pot.
3. Bring the pot to a boil. Pressure cook according to your pressure cooker's directions for 25 minutes. Let the beans come down from pressure.
4. When the beans are cooking, saute the rest of the onion, pepper and garlic until fragrant. When the beans are depressurized, add the sauteed veggies, along with the remaining teaspoon of cumin and apple cider vinegar.
5. The beans should be tender and thick. If not, simmer for an additional 10 to 20 minutes on the stove.
*Normal cumin is fine, but to kick it up a notch, roasted cumin is better. Fact.