I’ve started making my beans in the electric pressure cooker that my husband gave me last Christmas; it’s a game changer.
My basic recipe is as follows. Soak a pound of dried beans (I used cranberry beans from Rancho Gordo today, but black beans and pinto beans from Aldi are also very tasty) in a couple quarts of boiling water for a couple of hours. When you’re ready to start actually cooking, use the sauté function to cook a large chopped onion, a couple of chopped carrots, a couple of chopped celery stalks, a diced bell pepper, and a diced jalapeño or two in a couple tablespoons of oil for a few minutes. Stir in a few minced cloves of garlic, a tablespoon of cumin, and a couple teaspoons each of ancho chili powder and standard chili powder. Sauté for a few more minutes, then add the soaked and drained beans, several sprigs of fresh cilantro, and enough liquid to cover everything (today, I also added a couple of diced tomatoes and several big pieces of ham at this point; in the past I’ve added bacon, chorizo, or smoked chicken or pork). Seal the pressure cooker, cook on the highest setting for 20-25 minutes, and let the pressure release naturally. Salt to taste and serve over rice, with tortillas, or whatever you like. Shredded sharp cheese and diced avocado are nice toppings. Skip the added meat and cheese, and you have a vegan meal.