Vegan Pressure Cooking Black Beans with Bell Peppers and Basil
🌱 100% Plant-Based
Cook Time: 20-25 min
Total Time: ~35 min
Temperature: 250°F
Protein: 15g per cooked cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 1 cup cooked (172g), or one 15 oz can drained black beans
- 2 cups bell peppers, prepped
- 1 tablespoon fresh basil
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Canned: drain and rinse. Dried: soak overnight, boil 60-90 min.
- Season: Toss black beans with 1 tablespoon fresh basil, salt, and pepper.
- Prep vegetables: Wash and cut bell peppers into even pieces for uniform cooking.
- Heat: Set to 250°F. Add 1 tablespoon oil.
- Cook protein: Add black beans and cook for 20-25 minutes. Dried beans, no soak needed, natural release 15 min
- Add vegetables: Add bell peppers and cook until tender-crisp, about 5-8 minutes.
- Season: Fresh: add at end. Dried: add during cooking. Taste and adjust salt and basil.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 15g per cooked cup from black beans
- Fiber: High — from both black beans and bell peppers
- Diet: 100% plant-based, vegan, dairy-free
- Category: Legumes
Tips for Best Results
- Dried beans, no soak needed, natural release 15 min
- Basil tip: Fresh: add at end. Dried: add during cooking.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 250°F.