Now I know many people have different recipes for black beans, but this is how my mom cooks it. The following is the recipe for black beans cooked in a pressure cooker. So if you don't have a pressure cooker - buy one. They are amazing! And you could also use this recipe for pinto beans, which is also delicious!
Ingredients for the beans:
- 16 oz. black beans (or pinto beans)
- 1-2 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 2 links of smoked sausage
- Water
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- 3 bay leaves
- Optional: fresh or dried cilantro
The day before you plan to make these beans, soak the beans in a bowl of water, covering them with about 2 inches of water. They will soak up most, if not all, of the water.
Before you make the beans, drain them and set them aside.
In the pressure cooker, add the olive oil and sear the ham hock on all sides. Add the onions and garlic and saute until the onions are translucent. Add the smoked sausage.
Add water, about 1/2 - 2/3 up the side of the pressure cooker (Each pressure cooker has different safety measures. Read the instruction manual before you cook anything). Add beans, paprika, salt, black pepper, and bay leaves to the pot and stir. Taste to see if it is well seasoned. You can also add cilantro at this point if you like. My husband doesn't care for the taste of cilantro, so I didn't add it.
Put the lid on and make sure the lid is secure. Once the pressure cooker starts steaming (you'll know what I mean), cook the beans for about 15 minutes. Turn off the heat and let the pressure cooker release the pressure a bit and cool down.
All done!
Serve the beans over rice and if you want to be truly authentic, you can add farinha de mandioca on top. You'll be instantly transported to Brazil!
I love the way the sausage turns black from the beans. I also like to be heavy on the bean liquid when I eat rice and beans, but you don't have to add a lot of liquid.
Ingredients for the rice:
- 2 cups of white rice
- 4 cups of chicken broth
- Salt
- 1-2 tbsp olive oil
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
Direction for the rice:
- Heal oil in large saucepan. Add onion and garlic and saute until onions are translucent. Add the rice and stir, coating it with the oil. Add the chicken broth and salt to taste. Cook covered until water is absorbed, about 15 minutes.
