Make this classic side with dry black beans
Cooking beans from dry is usually an overnight affair, but is reduce to about an hour and a half with the miracle of pressure cooking. You'll notice that the beans taste fresher and lighter than their canned counter parts. Beans are versatile in that you can add just about anything afterwards. Some of our favorites are cilantro, lime, or taco seasoning. It's rumored that adding salt during the cook cycle will prevent the beans from absorbing as much water as usual - so that's the only thing I would suggest avoiding while you go about altering this recipe to your own taste sensibilities