2 cups black beans, 4 cups water, 1.5 tsp salt, seasonings (see below), 45 minutes at high pressure with 20 minutes natural release.
For seasonsings, Chef T likes to go hard on the cumin, go an throw a tablespoon in there. 2 teaspoons to a tablespoon of smoked paprika or chili powder in addition to the cumin is tasty. Add in chipotle or cayenne to your spice tolerance (maybe start with 1/4 tsp). Fresh ground black pepper is good, and add in a bay leaf or two if you have them.
Drain the beans and save the sauce if you like.
Chef T, is it true that this yields approximately six whole cups (count 'em, six!) of cooked black beans?
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