cooking under pressure: flavorful base for beans

Name: Cooking Under Pressure: Flavorful Base for Beans
Prep time: 6 h
Cook time: 5 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 pound(s) dried beans, rinsed and picked over; 2 dried guajillo chilies; 1 - 2 teaspoon(s) salt, kosher variety, fine grind; 1 tablespoon(s) peppercorns, crushed; 3 clove(s) garlic, thinly sliced; 1/4 cup(s) yellow onion, chopped; 2 medium bay leaves; 1 teaspoon(s) dried oregano; 1 teaspoon(s) ground cumin; filtered water, as needed

33 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 8, 2020

This is an excellent way to cook up some flavorful beans. The type of beans is up to you; it is the combination of additional ingredients that make them yummy. And the good news is that you can make a big batch and freeze what you do not use. One more thing: If you cook these by the recipe, they are not only yummy; they are vegan. So, you ready… Let’s get into the kitchen.

Rate

prep time 6 Hr

cook time 5 Min

method Pressure Cooker/Instant Pot

yield Several

Ingredients

PLAN/PURCHASE
1 pound dried beans, rinsed and picked over
2 dried guajillo chilies
1 - 2 teaspoons salt, kosher variety, fine grind
1 tablespoon peppercorns, crushed
3 cloves garlic, thinly sliced
1/4 cup yellow onion, chopped
2 medium bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
filtered water, as needed

How To Make cooking under pressure: flavorful base for beans

Step 1

PREP/PREPARE

Step 2

The beans you choose are up to you. Here is a list of pressure-cooker times, based on the type of beans being used: • Black beans: 5 minutes • Black-eyed peas: 5 minutes • Chickpeas: 15 minutes • Cannellini: 8 minutes • Kidney (red) beans: 8 minutes • Pinto: 8 minutes
Step 3

Soaking the beans for 6 – 8 hours is optional; however, I think you will enjoy the creamer texture of the beans if you do this. FYI: If you choose not to soak the beans, add an additional minute to the cooking time.
Step 4

I am using dried guajillo chilies because they have a good flavor and a bit of heat; however, feel free to use any dried chilies you have on hand.
Step 5

Gather your ingredients (mise en place).
Step 6

Place the beans into a large bowl, and cover with water, then allow them to sit for 6 – 8 hours.
Step 7

After an hour or so, you may need to add more water to keep them covered.
Step 8

When the beans are ready, cut the tops off the dried chilies and remove the seeds.
Step 9

Place them into a bowl of boiling water and allow them to sit for about 20 minutes.
Step 10

Remove from the water and chop into small pieces. Reserve the water from the soaking.
Step 11

Add all of the ingredients into the bowl of your pressure cooker or Instant Pot (including the water from the chilies) and cover the beans with additional water.
Step 12

The water should cover the beans by about 2 inches (5cm).
Step 13

Set the pressure to high, and using the supplied chart, cook the beans for the prescribed time.
Step 14

Allow the pressure cooker to release naturally, by letting it cool down for fifteen minutes, then releasing any remaining pressure.
Step 15

PLATE/PRESENT
Step 16

You have two choices: 1. Use them in any dish that calls for flavorful, spicy beans. 2. Refrigerate for up to 7 – 10 days or freeze for up to 6 – 8 months. If you choose to freeze them, cover with some of the cooking liquid. Enjoy.
Step 17

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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