Why It Works
- The pressure cooker delivers tender, creamy black beans packed with chorizo flavor in under an hour.
- Sweating the chorizo before adding the beans and aromatics ensures that it releases its fat and adds its flavor to the beans.
The fastest and easiest way to cook black beans is in the pressure cooker. In this recipe, we combine them with spicy, smoky chorizo.
- 1 tablespoon vegetable oil
- 6 ounces Spanish-style chorizo, split in half lengthwise and cut into 1/4-inch half moons (see note)
- 1 pound dried black beans
- 1 whole onion, split in half
- 6 whole garlic cloves
- 1 orange, split in half
- 2 bay leaves
- 2 quarts homemade or store-bought low-sodium chicken stock
- 2 teaspoons kosher salt, plus more for seasoning
- Chopped fresh cilantro, for serving
Heat oil in pressure cooker until shimmering. Add chorizo and cook, stirring, until it releases its fat and starts to crisp, about 2 minutes. Add beans, onion, garlic cloves, orange, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 40 minutes.
For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates. Remove lid and discard onion, orange, and bay leaves. Season to taste with salt and serve. Sprinkle with fresh cilantro at the table.
In place of chorizo, you can use any type of firm, cured sausage, such as andouille, kielbasa, pepperoni, or salami.