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Renée’s Black Beans Stew

Yields1 ServingPrep Time2 minsCook Time10 minsTotal Time30 mins

Never go hungry again.

 1 lb Dried Black Beans
 2 Big Shakes of Garlic Powder (or cloves garlic)
 2 Shakes of Herbs de Provence (thyme, oregano, rosemary, etc.)
 1 Bay Leaf
 1 Small Chunk Peeled Ginger (or ginger powder, optional)
 Salt and Pepper to taste
 1 tbsp Olive oil (optional)
1

Sort and rinse the dried black beans. When you sort beans, you're looking for pebbles or agricultural debris.

2

Soak overnight (or for at least 8 hours). Drain the water in which the beans were soaked using a colander or sift. This is very important. Do not reuse your soaking water.

3

Put beans into the pressure cooker. Pour in new water. Cover the beans so they are totally submerged, plus another finger of water (just under an inch). Err on the side of too much water if you are unsure.

4

Season with half of the garlic (chopped) or all of the garlic if you're using powder. Add bay leaf, herbs de Provence (oregano, thyme, rosemary, etc.), ginger (optional). *Do not salt yet.* I say, err on the side of too much garlic, if you're unsure. But you can always add more later.

5

Cook on high until pan pressurizes. Once it starts to rock, lower to medium heat. Cook on pressure for 6-10 mins. Six minutes makes a slightly firmer bean. Ten minutes gives you a more tender bean.

6

Once the pan depressurizes completely, grate the remaining garlic into the beans. If you used garlic powder, skip this step. Add salt and pepper and stir.