Black Beans in a Pressure Cooker

Name: Black Beans in a Pressure Cooker
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: venezuelan
Ingredients: 4 tablespoons extra-virgin olive oil; 1 ham hock, about 1 pound; 1 medium onion, diced; 2 cloves garlic, minced; 1 bay leaf; 2 cups (about 1 pound) dried black beans, picked over and rinsed; 6 cups water; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 45 min

Prep: 5 min
Inactive: 5 min
Cook: 35 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 5 min
Inactive: 5 min
Cook: 35 min

Yield: 4 to 6 servings

Ingredients

4 tablespoons extra-virgin olive oil

1 ham hock, about 1 pound

1 medium onion, diced

2 cloves garlic, minced

1 bay leaf

2 cups (about 1 pound) dried black beans, picked over and rinsed

6 cups water

Kosher salt and freshly ground black pepper

Directions

In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.