Yucatacan Black Beans in the pressure cooker - review

[Guest guest]

I made this recipe today with a substitution - for some reason I

couldn't find my chipotle chiles in adobo (they were right at the

very front of the shelf I was searching for them on, I don't know how

I missed them) so I used some chopped dried chipotle and a tablespoon

of tomato paste instead. Served the beans on basmati rice with

steamed broccoli and brussels sprouts and some avocado hummus. It was

really good and I will be making it again, probably adding extra

chile to spice it up some more and with rather more authentic

accompaniments! Thanks for the recipe Donna.

Christie

 

Yucatacan Black beans in the pressure cooker

 

2 cups dried black beans (rinsed)

3 garlic cloves, minced

1 heaping tsp. gr. cumin

1/2 tsp. gr. corriander

dash red pepper flakes

1 chipotle chili in adobo sauce minced (optional)

1 tsp. dried epazote or 2 fresh leaves (optional)

1 small onion, chopped

2 tsps. olive oil (keeps the skin on the beans)

Salt when done

 

Add all to the pressure cooker with 4 1/2 cups water or

veg. broth. I added a little of the better Than

Bouillon Chanda sent me. When the pressure builds in

the pan turn the flame on low simmer and cook for 50

minutes. Add salt as needed.

 

Note- When you add the oil iin cooking t keeps the

bean skins from popping off and floating to the top of

the pan.

[Guest guest]

Christie, I'm so happy your like the recipe.

Try this next time.

Place a mound of steamed rice on your plate, make a

hole in the center, fill with black beans, on top

place diced tomato, chopped onion, chopped radish,

diced avocado and hot salsa on the very top. If you

like cilantro then chop some and put on top. Eat with

steamed corn tortillas. It's all vegan too!

Donna

 

--- christie_0131 <christie0131 wrote:

 

> I made this recipe today with a substitution - for

> some reason I

> couldn't find my chipotle chiles in adobo (they were

> right at the

> very front of the shelf I was searching for them on,

> I don't know how

> I missed them) so I used some chopped dried chipotle

> and a tablespoon

> of tomato paste instead. Served the beans on basmati

> rice with

> steamed broccoli and brussels sprouts and some

> avocado hummus. It was

> really good and I will be making it again, probably

> adding extra

> chile to spice it up some more and with rather more

> authentic

> accompaniments! Thanks for the recipe Donna.

> Christie

>

> Yucatacan Black beans in the pressure cooker

>

> 2 cups dried black beans (rinsed)

> 3 garlic cloves, minced

> 1 heaping tsp. gr. cumin

> 1/2 tsp. gr. corriander

> dash red pepper flakes

> 1 chipotle chili in adobo sauce minced (optional)

> 1 tsp. dried epazote or 2 fresh leaves (optional)

> 1 small onion, chopped

> 2 tsps. olive oil (keeps the skin on the beans)

> Salt when done

>

> Add all to the pressure cooker with 4 1/2 cups water

> or

> veg. broth. I added a little of the better Than

> Bouillon Chanda sent me. When the pressure builds in

> the pan turn the flame on low simmer and cook for 50

> minutes. Add salt as needed.

>

> Note- When you add the oil iin cooking t keeps the

> bean skins from popping off and floating to the top

> of

> the pan.

>

>

>

 

 

What's all these crazy questions they askin' me

This is the craziest party there could ever be

Don't turn on the lights, 'cause I don't want to see

Mama told me not to come

Mama told me not to come

Source: Three Dog Night - " Mama Told Me "