Using the sauté function on your pressure cooker, you can cook off some onions and seasonings before you add the beans and water, and it makes getting the most flavorful beans extremely easy.

Sauteing finishes off the cooking process and adds caramelization-that flavorful browning we love so much. In the empty ...

gives you the opportunity to impart more flavor into the beans as they cook, as well as better control over their texture. But in this busy world we live in, it's a bit of a labor of love.

Get ready for the Sheriff Duke’s Dynimite Chili fest, an event that will cause explosion to your taste buds and will have ...

Select fresh beans with bright green ... in a pan then turn the heat off and soak them for about an hour, covered. Always discard the soaking water, rinse, and cook in fresh water without any ...

At 11 hours, turn the heat off and remove the crock ... Drain and rinse thoroughly. Combine the beans and water in a 4-quart or larger slow-cooker. Cook on low heat for a total of 14½ hours.

Add the onion and garlic and cook over moderate heat just until ... Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the breadcrumbs, pressing ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...