- 1 cup dried black beans
- 3 TBS olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup barley
- 2 cups water
- 1 tsp. ground cumin
- ¼ cayenne pepper
- 1 tsp. salt
- ¼ black pepper
- Optional: Use 1 Tbsp Jack and the Bean dip instead of cumin and cayenne
Soak beans either over night or using the quick soak method below.
Quick soak method:
For each cup of beans, place 4 cups of water and 1 tsp. salt into the pressure cooker. Add the beans and bring to a boil. Lock the lid in place and bring pressure to second ring over high heat. Reduce heat to maintain pressure at the second ring and cook 2 minutes. Release pressure with the cold water method and remove the lid. Drain beans and cook as directed in the recipe.
In 4 quart or larger pressure cooker, heat oil over medium high heat. Add onion and garlic. Cook until onion softens. Add barley, stirring often until lightly golden.
Add water and soaked beans. Stir in cumin, cayenne, salt and pepper.
Close lid and bring pressure to first ring over high heat. Adjust heat to stabilize pressure at first ring. Cook for 18-20 minutes. Remove from heat and use Natural Release Method.
Makes 4-6 servings
Great for lunch as is or rolling up in a tortilla with salsa, cheese and or sour cream! Also great to add boneless chicken and let it cook right along with the beans and rice.