Black Bean Chili with Squash and Corn

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* Exported from MasterCook *

 

Black Bean Chili with Squash and Corn

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 7 Preparation Time :0:00

Categories : Beans

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Soups & Stews Pressure Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dried black beans (1 pound) picked -- over and

rinsed,

soaked overnight in ample water or speed -- soaked

(see below)

1 tablespoon olive oil

2 teaspoons whole cumin seeds

2 cups coarsely chopped onions

1 1/2 cups vegetable broth

1 1/2 cups lager beer or additional broth -- (12-ounce bottle)

1 1/2 tablespoons mild chili powder -- or more to taste

2 teaspoons fennel seeds

1/2 teaspoon ground cinnamon

1 1/2 teaspoons salt -- or to taste

2 pounds butternut squash -- peeled, seeded, and

cut into 1-inch cubes (see Tip)

2 teaspoons dried oregano leaves

2 cloves garlic -- pressed

1 15-ounce can, diced tomatoes with green chiles -- with liquid

OR

2 cups finely chopped fresh tomatoes plus 1 or 2 --

jalapenos

seeded and finely chopped

1 1/2 cups fresh or frozen corn (rinse away any ice --

crystals)

2 large red bell peppers -- roasted, seeded and

cut into 1/2-inch squares (optional)

Tabasco sauce to taste

1 cup Cilantro-Lime Cream (recipe below) or -- for garnish

plain sour cream

Cilantro-Lime Cream

1 cup sour cream

1/2 cup tightly packed chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt -- or more to taste

 

Drain and rinse the beans. Set aside.

 

Heat the oil in the cooker over medium-high heat. Add the cumin and onions

and cook, stirring frequently, for 1 minute. Add the broth, beer (or

additional broth), reserved beans, chili powder, fennel, and cinnamon.

 

Lock the lid in place. Over high heat, bring to high pressure. Lower the

heat just enough to maintain high pressure and cook for 9 minutes.

Quick-release the pressure. Remove the lid, tilting it away from you to

allow any excess steam to escape. If the beans are not close to tender,

either lock the lid in place and return to high pressure for a few minutes

more, or simmer them, covered, over medium heat until just about done.

 

Stir in the salt, squash, oregano, and additional chili powder, if you think

it's needed. Over high heat, return to high pressure. Lower the heat just

enough to maintain high pressure and cook for 3 minutes. Quick-release the

pressure. Remove the lid, tilting it away from you to allow excess steam to

escape.

 

Add the garlic, tomatoes, corn, and roasted red peppers, if using, and

simmer over medium heat until the squash is tender and the garlic loses its

raw edge, about 3 minutes.

 

Just before serving, stir in the cilantro and Tabasco sauce to taste. Serve

in large, shallow bowls with a generous dollop of Cilantro-Lime Cream on

top. Pass extra Cilantro-Lime Cream in a bowl.

 

Cilantro-Lime Cream:

Combine the ingredients in a bowl and set aside in the refrigerator.

 

Serves 7 to 8

 

Tip:

If you can find kabocha or delicata squash, by all means use these instead.

(They are frequently sold in farmers' markets and health-food stores that

carry organic produce.) You are sure to enjoy the intense flavor of these

squash and the fact that you don't have to scrape off their pretty peels.

 

Speed-Soaking Beans:

The pressure cooker offers the option of speed-soaking, a technique that

takes about 20 minutes and is roughly equivalent to soaking overnight. This

method is not completely reliable: If the beans are very fresh, they

sometimes begin to cook. (This is more a consideration with small beans than

with large ones.) However, the method is handy for a last-minute pre-soak:

 

Place the water and beans in the cooker, in a ratio of 3 parts water to 1

part beans. (If using an old-fashioned jiggle-top cooker and preparing a

large quantity of beans, add 2 teaspoons of oil per cup of dried beans to

control the foam that develops during speed soaking.)

 

Lock the lid in place. Over high eat, bring to high pressure.

 

For small beans, such as navies: As soon as high pressure is reached, turn

off the heat.

 

For medium beans, such as Great Northerns: cook for 1 minute over high

pressure.

 

For Large beans, such as chickpeas: Cook for 3 minutes under high pressure.

 

Turn off the heat and allow the pressure to come down naturally. Remove the

lid, tilting it away from you to allow excess steam to escape.

 

Drain and rinse beans and proceed as directed in the recipe.

 

 

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NOTES :

The fine flavor and creamy texture of black beans produce a memorable chili.

But eating the beams on their own can be a bit monotonous. So after they are

almost cooked, I stir in brightly colored diced tomatoes, squash, and corn

for welcome splashes of color.

 

If you enjoy the yeasty taste and slight bitter edge of beer, use it for

part of the cooking liquid. (It you don't eat the chili right away, the

taint bitterness fades in an hour or two.) Otherwise, use broth.

 

This starts out a fairly thick chili and thickens even more upon standing.

It you wish, thin it with additional broth or water.