Cooking Under Pressure: Flavorful Base for Beans
14 photos of Cooking Under Pressure: Flavorful Base For Beans
By
Andy Anderson !
@ThePretentiousChef
9
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.
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Several
Prep:
6 Hr
Cook:
5 Min
Method:
Pressure Cooker/Instant Pot
Ingredients
-
PLAN/PURCHASE
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1 lbdried beans, rinsed and picked over
-
2dried guajillo chilies
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1 - 2 tspsalt, kosher variety, fine grind
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1 Tbsppeppercorns, crushed
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3 clovegarlic, thinly sliced
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1/4 cyellow onion, chopped
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2 mediumbay leaves
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1 tspdried oregano
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1 tspground cumin
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·filtered water, as needed
How to Make Cooking Under Pressure: Flavorful Base for Beans
- PREP/PREPARE
- 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 - 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. - 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.
- Gather your ingredients (mise en place).
- Place the beans into a large bowl, and cover with water, then allow them to sit for 6 – 8 hours.
- After an hour or so, you may need to add more water to keep them covered.
- When the beans are ready, cut the tops off the dried chilies and remove the seeds.
- Place them into a bowl of boiling water and allow them to sit for about 20 minutes.
- Remove from the water and chop into small pieces. Reserve the water from the soaking.
- 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.
- The water should cover the beans by about 2 inches (5cm).
- Set the pressure to high, and using the supplied chart, cook the beans for the prescribed time.
- Allow the pressure cooker to release naturally, by letting it cool down for fifteen minutes, then releasing any remaining pressure.
- PLATE/PRESENT
- 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. - Keep the faith, and keep cooking.
About Cooking Under Pressure: Flavorful Base for Beans
Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy
