Thursday, May 7, 2009

How To: Pressure Cook Beans and Loni's Brazilian Black Beans.

These beans are the best I have ever tried. As you have been introduced to Loni Platt before (with the best Oatmeal Chocolate chip cookies), she has gone way and beyond to help us celebrate Cinco de Mayo by adding these to our Pork Barbacoa Salads. Loni served a mission in Brazil for the LDS church and has since cooked up many dishes that she had become accustomed to eating from the locals there. She makes these beans from dry and un-soaked in her pressure cooker. They are fast, easy and a perfect addition to any meal.

For 1-2 cups of Black Beans:
Sort Beans. Looks for unattractive beans and even rocks. :)

Clean beans in a strainer and cool water.

Put in Pressure Cooker.

Cover with 2 knuckles above of water. Yes, your knuckles. When in doubt, it is better to have more water than less (they will burn).

Put the lid on, lock, turn heat on high until weighted top starts to "spin and dance", then turn down to med-high. Cook for approximately 25-30 minutes. Turn off heat.

Don't forget to let the pressure release by itself. When the pressure lock drops, take off the lid and check the beans. If they are still hard, put them in for an additional 10-15 min. You also may need to add more water.

Loni's Brazilian Beans Recipe:
1/2 beef bouillon cube (Loni uses the Knorr Brand)
1-2 cloves of chopped garlic (optional but, very good)
1 bunch of chopped green onions
1 bunch of chopped cilantro
Pour a little vegetable oil (Not Olive) in a skillet over med-high heat. Saute ingredients until they smell good (1-2 min). Ladle 2 or so cups of broth from the beans into the skillet. Let them simmer together for an additional 1-2 minutes. Add salt.
Return broth to the beans that are on med heat. Taste and add salt as needed. For thicker beans, crush beans against side of pan and allow them to simmer for 10 minutes.
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