[food] black beans

[kaberett]

I have settled on an approach, and am therefore recording it for my future reference.

Ingredients
500g black beans
1 large onion, minced
1 green pepper, diced
Some Chilli (form factor largely irrelevant)
some garlic, minced
~1 tbsp ground coriander
~1 tsp ground cumin
~1 tsp chipotle paste
2 bay leaves
vegetable stock

juice of one lime
some mint leaves
some salt


Method

Set the Instant Pot to sauté. Add some oil. Fry the onion, pepper, and chilli until the onion is soft and translucent, stirring occasionally. Add the garlic, and stir for another minute or so. Add the remaining spices (including bay leaves) and cook for another ~30 seconds.

Add the beans and vegetable stock (quantity to get edited in later, but about twice the volume of the beans). Put on lid. Set vent to "sealing". Cook as Beans/Chili for 35 minutes, and leave to release pressure naturally.

Add lime juice, some mint leaves, and salt (to taste, in this household < ½ tsp).

Comments

[kalmialatifolia]

*!!!*

[lunabee34]

That sounds delightful.

[vass]

Are those beans dry or cooked?

[kaberett]

Dry! Instant Pot makes them Actually Edible after ~1h cooking in total (which is some of why I love it), but you can do the same thing on the stove with longer cooking times -- I was actually really impressed with Yup It's Vegan for providing instructions below the recipe on adapting it for neutral flavours/no chopping/other pressure cookers/stovetop, so I would be starting there for Cooking Without A Pressure Cooker, I think.

These are definitely better after they've had a few hours (or overnight) to sit. We use them in burritos and also in quesadilla and sometimes we just eat them by themselves. Yesterday we used about a large ladleful, and have three yoghurt tubs of them left over -- two have gone into the freezer and one in the fridge for more tortilla-based food next week.

[vass]

Huh. I'm accustomed to believing that One Does Not Simply cook beans from dry with salt or acid. One cooks the beans first, then adds those seasonings, lest the beans just never soften. I'm not sure if I'm mistaken about that or if pressure cooker can get past that or what.

They sound delicious.

(I made red lentil dal and rice for dinner, with some frozen broccoli and a heap of parsley from the garden bed.)

[rugessnome]

Salt is generally fine even without pressure; on the advice of America's Test Kitchen I even salt the soaking water when I remember to.

I do give credence to the no acid though, after at least one instance of hard beans.

[kaberett]

Oh! Sorry! Yes! The last three get stirred through after cooking!