If there’s one food that Chloe eats every day—and I mean every day—it’s beans. Thank goodness for my pressure cooker, because it makes the most flavorful, tender, and tasty beans you’ve ever tried. No soaking or cooking for hours. No BPA-lined cans, either. Just dump all the ingredients into the pressure cooker and in well under an hour you’re in business. Spoon on top of brown rice and you have an inexpensive lunchtime meal that forms a complete protein. It doesn’t get simpler, cheaper, or more delicious than this.
1 pound dry black beans
1 small onion, finely chopped
1 bunch cilantro stems and/or leaves, tied together with kitchen twine
1½ teaspoons salt
2 tablespoons balsamic vinegar
Cooked brown rice, for serving
1. Combine the beans, onions, cilantro, and salt in a pressure cooker with 8 cups of water. Following the manufacturer’s directions, cover the pressure cooker and lock the lid.
2. Cook on high pressure for 40 minutes.
3. Allow the steam to release completely (again, follow the manufacturer’s directions) before opening the pressure cooker. Stir in the balsamic vinegar.
4. Serve the beans with cooked brown rice.