Dried black beans get the low-and-slow-turned-fast treatment here, sautéed first with onion, garlic, cumin, and smoked paprika before pressure-cooking into a deeply savory, tender pot of beans. The pressure cooker does the heavy lifting, breaking the beans down to that perfect creamy-yet-intact texture without hours of babysitting a stovetop. A bright hit of fresh lime juice at the end wakes everything up, and a scatter of cilantro on top adds a fresh, herby finish. Smoked paprika and oregano give the broth real depth, so every spoonful tastes like it simmered far longer than it actually did. Spoon them over rice, tuck them into tacos, or eat them straight from the bowl with their own richly seasoned liquid — this one's an easy, satisfying staple to keep on repeat in a vegan kitchen.
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Sort through the dried black beans and discard any shriveled beans or small stones. Rinse under cold running water in a fine-mesh strainer until the water runs clear.
Set the pressure cooker to the Sauté function (or heat over medium on a stovetop pressure cooker). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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