*For a Video of Rice PIP and simple Black Beans scroll to the bottom. You can do this with any Beans Recipe or even other food dishes. The key to this method is to rinse the Rice and drain it really well, then using a 1:1 ratio of Rice to Liquid, simply subtract 1 Tbsp liquid per cup . (Ex If you use 2 c Rice then use 2 cups Water or Liquid minus 2-3 Tbsp of that liquid. ) also see my Dirty Rice Recipe here. Dirty Rice IP.
see recipe for Hummus here.. Hummus.
Beans: Above are several different Batches…so don’t limit yourself to just one way to make them. You can even Add Fresh pork Butt/Shoulder If you want for Pork and Beans.
I am including 3 methods of making Beans. They include: OVER NIGHT SOAK, FAST SOAK, and NO SOAK methods.
Soooo if you want to do Beans like Pinto Beans, Black Beans or small Red Beans… It is all the same. I have added a recipe for Black Beans from Dry at the bottom.
The pics are of various Beans.
TIP: adding 1 tsp of Baking Soda helps the beans all cook evenly.
I don’t like dealing with any floaty beans that end up crunchy and I want the toxins out, you know….the “tooty” toxins.. and, sometimes I forget to or don’t want to soak over night….I do the 1 hr FAST SOAK method, even though it doesn’t take an hour.
OVER NIGHT SOAK.
Sort and rinse Beans, cover them by about 3” of cold water and let them soak over night or for 8 hrs. Follow Recipe and Instructions Below.
FAST SOAK.
Sort and rinse the beans, put them in the pot. Cover with water 2″ above the beans for swelling. Turn to sauté, no lid. Bring to a boil and turn off and let set for about five minutes, then dump water and rinse Beans with cold water. Put Beans back into the pot. Cover them by 2”-2 1/2” water. Follow Recipe And Instructions Below.
NO SOAK:
Rinse and sort Beans. Cover with 2-2 1/2” water then follow Recipe and Instructions below, EXCEPT If using the beans button then adjust it to 50-60 for some and allow for 25 min NPR.
INSTRUCTIONS and RECIPE
Salt the water enough to make it taste Almost as salty as Seawater. I do mine by taste but this is close also can be adjusted for more or less Beans.
About the Water.
Remember your going to cover them by a bout 2”. For a Pound it will be about 6 cups.
For about 1 lb of sorted and rinsed dry Beans, add
Salt to taste (remember Seawater taste). Use a little less if you want to reduce the extra liquid at the end? Some folks Salt after cooking. Your choice
1-2 tsp of Oregano or Italian Seasoning .
1 Bay Leaf.
1 Onion rough chopped.
5-6 cloves Garlic chopped
1-2 tsp Cumin.
2-3 tsp Chili Powder.
1/4 tsp Cayenne Pepper (or more for more spice)
1 Tbsp Olive Oil to keep the foam down
Taste the Water at this point BEFORE adding the Bacon…it, should be almost as salty as Sea Water. You should also be able to taste the Spices in the Water, but Cayenne is sneaky…gets hotter as it is cooking
1 Ham Hock, Ham Bone, Or 6 pieces of Bacon
OPTIONAL: 1 tsp Baking Soda, and some people love Peppers…green, or sweet multicolors.
Put the Lid on, and vent to Sealing.
FOR PRESOAKED BEANS : Press pressure cook, manual or Beans/Chili setting, adjust 35-40 min. And then 15 min to full NPR. TIP: full NPR makes creamier beans.
For Dry.. NO SOAK BEANS: Press pressure cook, manual or Beans and adjust the time to 45-50 min and 25min NPR. Depending on how soft you want them, 45 will give you done, but firm Beans, 50 will give you creamy really soft Beans. Always allow for at least 20 min NPR.. 30 is better.
Garbanzos do better at 60 min with 30 min NPR.
If you feel that there is too much Liquid when the Beans are done. You can mash some Beans to thicken it up, or you can turn the Pot off and back on to Sauté for a few minutes and reduce the Liquid . But be careful because this will concentrate the Seasonings.
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Black Beans: This is for you Adrianne.
These Beans have a little kick, (2** spicy) so if you want them milder, see the Parentheses next to the Chili powder and Cayenne..
4 c Water.
2 c Black Beans sorted and rinsed.
1 med Sweet Onion Chopped.
4 Cloves Garlic minced.
3/4-1 tsp powdered or dried and rubbed Oregano. (Rubbed between your palms to crush)
2 tsp Cumin.
1 1/2 tsp Sea Salt.
1/8 tsp Baking Soda.
1/2 TBSP Chili Powder. ( 2 tsp for milder, but do 1/4 tsp Cayenne Pepper)
1/2 tsp Cayenne Pepper. ( 1/4 tsp for milder but do 2 tsp Chili Powder)
1 Tbsp Lard (omit for Vegetarian) Butter works too.
Load into Pot and Press Beans, and adjust time to 45-50 min, allow for 20 min NPR.
