If you’re short on time, quick release the pressure at the end of cooking - beans will be tender, but firmer than letting the pressure release naturally. If you have the time, let pressure release naturally to create creamier beans. Seal the lid and pressure cook on high pressure for 45 minutes. Add onion to the hot fat, cut side down along with garlic cloves, and cook until lightly golden - about five minutes.Īdd tomato paste, chipotle chilies, cumin, and chili powder, and cook until the tomato paste turns brick red, about three mins.Īdd dried beans, liquid (stock or water), epazote/cilantro, lemon, 2 teaspoons of kosher salt, and 1 teaspoon black pepper. Split peeled onion in half from pole-to-pole, so the root keeps the onion intact (this will make it easier to fish out of the cooked soup later). On the sauté function (medium heat), melt fat in the pot, or cook bacon to render fat and remove cooked bacon with a slotted spoon (reserve for garnish or another use). This veggie-forward dinner is packed with so much flavor and texture, your family won’t miss the meat - a win for you and the environment!įor more delicious dinner ideas, entertaining tips, and fabulous new food finds, subscribe to What’s 4 Dinner?, a free weekly newsletter written by Anthony Underwood ( ) and Elizabeth Karmel ( ). Ladle the soup into bowls and top them with diced avocado, cheese, scallions, and lime. Serve with warm tortillas (flour or corn), tortilla chips, or even cheese quesadillas. Finish with a handful of chopped cilantro just before serving. Once you can easily pierce a sweet potato with the tip of your knife, add a can of drained-and-rinsed hominy. Simmer until the sweet potatoes are cooked through. Switch your pressure cooker to sauté mode, and add some diced sweet potato. At this point, you have a brothy pot of incredibly rich and flavorful black beans. Once the machine has released pressure, fish out the onion and lemon halves, along with the herbs and garlic cloves. If you don’t have time to let the pressure release naturally, quick release them and test one to see if it’s the correct firmness for your taste. Pressure cook the beans for 45 minutes on high and let the pressure release naturally (this will ensure the beans are super creamy). Season with salt and pepper, then seal the machine (making sure the vent is switched to “seal”). Add the dried beans and 2 quarts of water, chicken stock, or vegetable stock.Īnother key to really good beans is to add some acidity, so halve a lemon and throw it in the pot along with a sprig of epazote or a couple of sprigs of cilantro. If you’re using olive oil instead of bacon fat, add a teaspoon of smoked paprika to impart a smoky flavor to the beans.Ĭook this until the tomato paste has lost its bright red color. If there’s still not enough fat in the pot, supplement with olive oil.Īfter the onion and garlic get some color to them, add tomato paste, chopped chipotle chilies (sold in a jar already chopped), some ground cumin, and chili powder. Once it’s cooked to your liking, scoop out the bacon pieces with a slotted spoon (reserve for garnish or another use). As the pot preheats, the bacon will begin to render its fat and crisp up. *Tip: If you don’t have bacon fat laying around, chop three pieces of (thick-cut) bacon and add them to the (room-temp) dry pot. No need to do any fine chopping here, you’re going to fish them out later. Let them sear in the hot fat until they’re lightly golden brown. Split an onion in half and smash some peeled garlic cloves. If you want to make these vegetarian or entirely plant-based, simply use your favorite cooking oil, like extra virgin olive oil. To get cooking, melt 3 heaping tablespoons of bacon fat in the pot of your electric pressure cooker on the medium sauté setting. At What’s 4 Dinner?, we are firmly on the salt-as-you-cook side of the fence. It can be olive oil, smoky bacon fat, or even beef tallow … but you need about a quarter of a cup.Īnd while there’s lots of debate as to when to salt your beans, you need to salt them with at least a tablespoon of kosher salt per pound of beans. The key to really good beans (and everything else in life) is to add plenty of fat and salt. Top the soup with some bright cilantro, fruity avocado, salty cotija cheese, and a squeeze of lime juice, and you’ve got good eating on your table from a bag of dried beans.
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