2 cups dried black beans, rinsed and picked over
1/4 cup vegetable oil
1 tablespoon salt
enough water to cover the beans
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
2 cups vegetable broth
enough water to fill the cooker to the 1/2 mark
For the Soak:
- Soak 2 cups of dried beans in the cooker overnight with 1/4 cup vegetable oil, 1 tablespoon salt and enough water to cover. They should be the size of non dried beans by the morning. Be sure to rinse the beans in warm water after the soak.
- After soaking, return the beans to the cooker, add the onion powder, garlic powder, and chili powder and cover with 2 cups of broth. I usually need another 1/2 of water to get my cooker to the 1/2 mark. Place check your cookers instruction on this. All cookers are different. It is crucial that not over fill or under fill a pressure cooker with liquid.
- Place the lid on the cook and put the rocker into place. Place the cooker on the stove on medium heat until the rocker starts rocking gently. Once this happens keep it at that nice gentle rocking and cook the beans for 20 minutes.
- Allow the pressure to come down of it own accord. I usually just move the cooker to a burner I am not using, but be careful. It will be heavy and can scratch the surface of your stove.
- Do not attempt to remove the lid until the pressure is completely down.
- Serve over rice and enjoy!