

That’s basically how I make my pot of black beans. I just add in some epazote if I have it and cumin. The main trick I’ve been using lately is 1 lb beans to 7 cu water, and then after the pressure cook, I quick release and set it to simmer (sauté setting) for 5 minutes to cook down a bit. I add in olive oil and the salt at the end (after the release, before the simmer).









It’s pretty regularly this cheap, but worth it. Fun game!