- 3 cups dried black beans
- 9 cups water
- 1 onion, diced
- 3 tablespoons olive oil
- 4 cloves garlic, diced
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- salt to taste
- 1 cup water as needed
- Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans.
- Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual.
- Cook beans according to pressure cooker manual until tender; season with salt.