I’ve done it. I’ve figured out Brazilian black beans in the pressure cooker. And nothing has blown up yet!
- wash beans
- soak beans for about three hours
- roast diced onion and garlic in the bottom of the pressure cooker with olive oil (the olive oil, aside from adding flavor, keeps the skins of the beans from breaking up and clogging the pressure valve)
- put in beans and three cups water for each cup dry beans
- add bay leaves (and sausage, but I don’t do that every time)
- bring to pressure with medium heat and let sit at pressure for 6-8 minutes
- remove from heat and let pressure drop
I could do it without soaking them too if I let it sit at pressure longer. And if I do a quick release of the pressure I have to let it cook longer too. But I figure the natural release gives me time to get the rice finished.
Then I found a recipe on NPR for collard greens to go with them. Yum!
Now to find a recipe for farofa and I’m set.
Beans and rice. Mmmm. Good stuff.
I am an educator and PhD. I quilt, belly dance, run, read, and try to grow things. I am a Mormon. I am infertile. I am a daughter, sister, aunt, grand-daughter, friend, wife, and mom.
Brett L. Dennis
Mama g
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AmandaStretch
Sounds like some good recipes there! We make a lot of our own beans. we bottle them in the pressure cooker and store on the shelves. They are ready for us whenever we need them. They are so easy to do, that I can’t believe I ever paid so much for precooked ones in the store!! What kind of sausage do you use?
I haven’t found one I like yet, which is why I don’t do it every time. I’m still looking for sausage with the same spicy-ness we had on my mission.
They have the makings of some good leftovers too. :brett:
Yes they do! :lisa:
I love using my pressure cooker for beans! I don’t remember to soak them very often, so I just use the cooker a little longer. Here is a great chart for beans. I printed it out and keep it with my recipes.
http://fatfreevegan.com/blog/2010/05/25/pressure-cooker-bean-cooking-times-at-a-glance/