Since I know that anyone who is serious about having an emergency preparedness supply of food is bound to have beans, I thought that this would be a vital article today.
Besides, I was craving yummy beans today, so I decided to share with you yet another e-z p-z pressure cooker recipe.
The great thing about a pressure cooker is that you do NOT have to soak your beans ahead of time. By all means, you can, but it is not required. Yet one more way to save time and energy in an emergency. The following recipe is super simple. The key to cooking beans in a pressure cooker is to cook at the low heat level in order to avoid the foaming. However, with a Kuhn-Rikon pressure cooker, you don’t have much problem with this either so long as you do not exceed, by even a millimeter, the 2/3 full mark.
In my storage we have dried pinto beans, kidney beans, butter beans, lima beans, garbanzo beans, and more. This recipe is actually a GREAT start for each of those types of beans. (Although you don’t need to “smash” them unless you’re making “refried beans.”) Also, keep in mind that adding the salt in the beans will also help to avoid any “foaming” when you release the pressure. Feel free to season the beans additionally with liquid smoke, or Tabasco sauce, and other great spices.
2 c. dry pinto beans
½ cup of minced onion
2 lg. garlic cloves (or 2 heaping tablespoons of minced garlic)
1 tsp. oregano
4 sprigs fresh cilantro or 1 tsp. dry cilantro herb
1/4 tsp. cumin
1/4 tsp. pepper (or more to taste)
½ Tbsp salt
6 1/2 c. water
6 qt. pressure cooker
(Optional: Soak pinto in hot water in a covered medium saucepan for 1 hour.) At the very least you need to rinse the beans in warm water. Drain beans, then put them in the pressure cooker. Add the remainder of your ingredients. Seal lid of pressure cooker. Cook over medium-high heat for 50-60 minutes depending on desired tenderness. Release pressure simply by taking the cooker off of the heat. Let the pressure come down naturally. Mash cooked beans. Serve with your favorite compliments such as warm tortillas.
Additional options: Throw in some canned diced SPAM, ground beef, or leftover ham.
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Thanks for the recipe! By the way, check out this guy outrunning the SWINEFLU MONSTER: http://www.youtube.com/watch?v=P4iTo_5r52E :-)
I've never cooked with a pressure cooker. If you use one, does it take less energy to cook than traditional pot? Seems like it would save fuel.
Nancy, I just did this with butter beans last night, except that I cooked them in chicken broth instead of water and then added some left over ham. It was WAY yummy!
Indeed it does take less fuel. In fact, once you bring your pressure cooker up to full pressure, you can actually remove it off of the heat and it will continue to cook for about 20 minutes. Or you can wrap it in towels and it will continue to cook for up to an hour. (Although I can't think of anything I've made in a pressure cooker that would require a whole hour. There's another blog I've posted here on the merits of a pressure cooker. Check it out. http://preparednesspro.wordpress.com/2009/02/26/why-you-will-love-a-pres...
Thanks for the good idea for cooking beans; this will work even for old, very dry, hard beans. I canned some of mine that were on the older side and they are delicious, velvety melt in your mouth texture.
Hi Kellene, I love the southwest salads calling for black beans. I want to make my own in my pressure cooker. How do keep the shape of the bean?
it's just about how long you cook it. Also, cook it on low, not high pressure.
The pressure will be based upon your altitude. The best thing I can do in this situation is to refer folks back to their users manual.
i missed the pressure somewhere
is it #5 and very little juggle