Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I made these for all 3 holidays and they were gone within minutes. You can't believe the flavor of beans cooked in the pressure cooker. The flavor stays in since it can't escape and the beans are done so fast. This is a recipe I created. 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 5 1/s 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 These look good, Donna. When you use the chipotle chile, how much of the adobo sauce do you add? My jar of chipotles in adobo is jeering at me from the cupboard because I am frightened of it ;-( What would you serve this with? How much water do you add? It looks like 5 litres, which seems unlikely. TIA Christie , Donnalilacflower <thelilacflower wrote: > > I made these for all 3 holidays and they were gone > within minutes. You can't believe the flavor of beans > cooked in the pressure cooker. The flavor stays in > since it can't escape and the beans are done so fast. > This is a recipe I created. > > 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 5 1/s 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Use 1 1/2 times the water as beans. Use the chipotle, I can't take too much heat but one chipotle minced and a tsp. of sauce is perfect for my taste and everyone else loved them. Serve steamed rice and place beans in the center, garnish with chopped green onions, chopped radish, salsa and a scoop of guacamole. This is how they eat them in Yucatan, you can also fill enchiladas with beans and rice or you can eat plain as a side dish. Donna --- christie_0131 <christie0131 wrote: > These look good, Donna. When you use the chipotle > chile, how much of > the adobo sauce do you add? My jar of chipotles in > adobo is jeering > at me from the cupboard because I am frightened of > it ;-( > > What would you serve this with? How much water do > you add? It looks > like 5 litres, which seems unlikely. > TIA > Christie > > , > Donnalilacflower > <thelilacflower wrote: > > > > I made these for all 3 holidays and they were gone > > within minutes. You can't believe the flavor of > beans > > cooked in the pressure cooker. The flavor stays > in > > since it can't escape and the beans are done so > fast. > > This is a recipe I created. > > > > 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 5 1/s 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. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 What is 5 1/s? - " Donnalilacflower " <thelilacflower Monday, January 01, 2007 9:09 PM Re: Re: Yucatacan Black Beans in the pressure cooker > Use 1 1/2 times the water as beans. > Use the chipotle, I can't take too much heat but one > chipotle minced and a tsp. of sauce is perfect for my > taste and everyone else loved them. > Serve steamed rice and place beans in the center, > garnish with chopped green onions, chopped radish, > salsa and a scoop of guacamole. This is how they eat > them in Yucatan, you can also fill enchiladas with > beans and rice or you can eat plain as a side dish. > Donna > --- christie_0131 <christie0131 wrote: > >> These look good, Donna. When you use the chipotle >> chile, how much of >> the adobo sauce do you add? My jar of chipotles in >> adobo is jeering >> at me from the cupboard because I am frightened of >> it ;-( >> >> What would you serve this with? How much water do >> you add? It looks >> like 5 litres, which seems unlikely. >> TIA >> Christie >> >> , >> Donnalilacflower >> <thelilacflower wrote: >> > >> > I made these for all 3 holidays and they were gone >> > within minutes. You can't believe the flavor of >> beans >> > cooked in the pressure cooker. The flavor stays >> in >> > since it can't escape and the beans are done so >> fast. >> > This is a recipe I created. >> > >> > 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 5 1/s 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. >> >> >> > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I will fix that now. It's 4 1/2 cups water --- Jack Allen <tippy1 wrote: > What is 5 1/s? > - > " Donnalilacflower " <thelilacflower > > Monday, January 01, 2007 9:09 PM > Re: Re: Yucatacan Black > Beans in the pressure > cooker > > > > Use 1 1/2 times the water as beans. > > Use the chipotle, I can't take too much heat but > one > > chipotle minced and a tsp. of sauce is perfect for > my > > taste and everyone else loved them. > > Serve steamed rice and place beans in the center, > > garnish with chopped green onions, chopped radish, > > salsa and a scoop of guacamole. This is how they > eat > > them in Yucatan, you can also fill enchiladas with > > beans and rice or you can eat plain as a side > dish. > > Donna > > --- christie_0131 <christie0131 wrote: > > > >> These look good, Donna. When you use the chipotle > >> chile, how much of > >> the adobo sauce do you add? My jar of chipotles > in > >> adobo is jeering > >> at me from the cupboard because I am frightened > of > >> it ;-( > >> > >> What would you serve this with? How much water do > >> you add? It looks > >> like 5 litres, which seems unlikely. > >> TIA > >> Christie > >> > >> , > >> Donnalilacflower > >> <thelilacflower wrote: > >> > > >> > I made these for all 3 holidays and they were > gone > >> > within minutes. You can't believe the flavor > of > >> beans > >> > cooked in the pressure cooker. The flavor > stays > >> in > >> > since it can't escape and the beans are done so > >> fast. > >> > This is a recipe I created. > >> > > >> > 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 5 1/s 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. > >> > >> > >> > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 On 1/1/07, Donnalilacflower <thelilacflower wrote: Yucatacan Black beans in the pressure cooker > .... When the pressure builds in > the pan turn the flame on low simmer and cook for 50 > minutes. > 50 minutes? Really? I haven't cooked beans for longer than ten tor so, in a PC. Do the beans come out whole, or more like " refried " ? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 Some beans, like lentil and split peas, take a very little time, but dried beans like Black Beans, Garbanzo's, kidney beans, pinto's take a good bit longer. Garbanzo's take the longest in my experience. Not if you weren't using a pressure cooker, those beans would take at least 2 hrs or longer to get tender. Judy - Thia .... Tuesday, January 02, 2007 1:32 PM Re: Yucatacan Black Beans in the pressure cooker On 1/1/07, Donnalilacflower <thelilacflower wrote: Yucatacan Black beans in the pressure cooker > .... When the pressure builds in > the pan turn the flame on low simmer and cook for 50 > minutes. > 50 minutes? Really? I haven't cooked beans for longer than ten tor so, in a PC. Do the beans come out whole, or more like " refried " ? . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 I got as used crockpot now I have to get me a pressure cooker next. That will not take long to make beans now. It takes all day long in the crockpot. Paul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 You cook dried beans for 10 minutes in the pressure cooker? That is a shock to me. 40 to 50 minutes is about average for all dried beans. I time them and write down for future use. The legumes like split peas and lentils take about 13 to 15 mins. Mark , " Thia .... " <bipolyf wrote: > > > > > > 50 minutes? Really? I haven't cooked beans for longer than ten tor so, in > a PC. Do the beans come out whole, or more like " refried " ? > > > > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 After reaching high pressure -about 5-7 minutes - soaked pinto beans cook in 2 minutes. It takes about 10 minutes (or so) to do a natural release. So much better then keeping the stove on for an hour or more cooking legumes in a pot. I make beans at least once a week in my PC - it's great! - Mark Tuesday, January 02, 2007 2:02 PM Re: Yucatacan Black Beans in the pressure cooker You cook dried beans for 10 minutes in the pressure cooker? That is a shock to me. 40 to 50 minutes is about average for all dried beans. I time them and write down for future use. The legumes like split peas and lentils take about 13 to 15 mins. Mark , " Thia .... " <bipolyf wrote: > > > > > > 50 minutes? Really? I haven't cooked beans for longer than ten tor so, in > a PC. Do the beans come out whole, or more like " refried " ? > > > > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 Although my Presto pressure cooker instruction book says to cook soaked dried beans under pressure for 25 min. (lima, pinto, kidney) to 35 min. (black, great northern, navy), I don't cook any bean over 10 min. and most 8 min. or less. They are always fully cooked, even sometimes too soft and mushy. Do you know that you should not salt dried beans while cooking because that will lengthen the cooking time considerably? Lucy Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.