Black Bean Stew

Just a simple black bean stew, very comforting and lovely on a winter’s day. Our pressure cooker allows us to make bean stews on a whim – no soaking and thus no planning ahead is required.


This stew made a nice lunch with a few slices of rye bread. If it was cooked in a regular stove-top pot, the black beans would need to soak overnight, and the cooking time would also be considerably longer – but the stew would be just as good I’m sure.

Here’s what I used:

  • 4 dl dried black beans
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2-3 cloves garlic, sliced
  • 1/2 teaspoon crushed dried chili
  • 1 teaspoon smoked Spanish paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 l water (boiling)
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1-2 tablespoons of lime juice

First, I fried the onion and the garlic in the olive oil in the pressure cooker. I rinsed the black beans carefully, and then added them to the cooker with the boiling water. I also added the seasonings except for the salt, black pepper, and lime juice. Adding salt before cooking can make the beans’ skins a bit chewy, and prolongs cooking time.

Now I brought the cooker to high pressure, pressure-cooked the beans for 25 minutes, and released the pressure. I stirred in the salt, black pepper, and lime juice, adjusting the amounts a little bit for perfect balance, and our lunch was ready to be served.

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