Wednesday, February 9, 2011

Cooking Dry Beans in the Pressure Cooker are so easy.

I tried soaking the beans before pressuring them, but they ended up to mushy.  So this way works much better.
Black Beans:
2 cups washed dry black beans, makes 4 cups beans cooked.
Cover with water, besure the beans are covered with water.
Add 1/2 to 1 tsp salt.
Pressure for 25 minutes.  Let the pressure go down by itself.
I like to put the beans in freezer bags, and have them on hand to use in recipes.
This recipe is from the recent Pensey's catalog.  I love Pensey's spices, my daughter Karin got me hooked on their spices.  You can go to Penseys.Com for recipes and ordering their spices.
Spicy Sweet Potato Burritos
2 sweet potatoes (1 1/2 lb. or so total)  (I peel & cut them up and pressure them in the pressure cooker for 6 minutes and viola you have wonderful soft cooked sweet potatoes).
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. granulated garlic powder
1/4 tsp. black pepper or 1/8 tsp red crushed pepper flakes
2 TB. lime juice (juice of 1 lime)
2 cups black beans
1 cup corn kernels
1/4 to 1/2 tsp salt
6 whole wheat tortillas
Optional fillings:
1/2 cup chopped olives
1 cup chopped tomatoes
Shredded cheese
Mash the sweet potatoes with the spices and the lime juice.  Stir in the beans and corn.  Add salt to taste if using.  Spoon the mixture in the tortillas along with any optional fillings you desire.  Roll up and bake for 10 minutes until heated through. 
These are really tasty.  One tortilla is enough to fill you up.
2 burritos 489 calories, Total fat 5, Carbs. 109g, Dietary Fiber 15 g.

Here's another recipe we like.
Cuban Beans and Rice:
Rice is another grain that is so easy to do in the Pressure Cooker.
Serves 6:
Put 1 cup Brown rice in Pressure Cooker with 2 cups water and 1/2 tsp salt
Pressure for 15 minutes.  Let steam off.
Put in 2 cups cooked black beans
1/2 cup onion
2 cloves of garlic or more.
1/4 to 1/2 tsp. red pepper flakes
1/2 tsp. fennel seeds
1 tsp. cumin
1 bay leaf
1 can cup up tomatoes
Some cut up parsley or cilanto
1 tsp blace pepper
Pressure for 6 minuts
You can garnish to your heart's content:  Sour cream, chopped cilantro, salsa, chopped green onions, cheese, or sliced Avocado.  YUM!  327 Calories per serving with 17 Grams of Protein.

Two days ago I made Ham and White Bean Soup:  It was a lot of trial and error, but it turned out so good.
Night before:  I put the ham bone from Christmas Family Party (yes I had it in the freezer) in the Pressure cooker with about 3 cups of homemade chicken broth.  Pressured for 20 minutes and let the steam come down.  Cooled the ham bone and cut the meat off the bone.  I put the homemade chicken broth in the fridge so the fat would hardened and I could skim if off in the morning.
I went to Penseys. Com to find out spices they would use in a ham and bean soup.
One of the spices was Epazote-It is used for bean dishes, from chili to black bean salad.  Split pea soup and ham and bean soup. 1 TB per pot.  In chili use 2-3 tsps. per 2 qts. of chili.
Here's the recipe:
1 1/2 cups washed dried white beans
About 4 cups chicken broth
2 cups cut up ham or less what ever you get off the ham bone.
1 cut up carrot
Of course onions and garlic, to me that's what makes a soup so good.
1 bay leaf
1/2 TB Thyme crushed leaves
1/2 TB to 1 TB Epazto-Mexico
And of course my favorite Red Pepper Crushed Flakes, just a few.
Pressure for 40 minutes and let steam come down by itself.
I tried 20 minutes and the beans weren't done, tried 10 more minutes, not quite done, but we ate the soup anyway because we were hungry.  Afterwards I did the soup 5 more minutes and let the steam come down, and the soup was perfect.

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