10 October 2014

Cuban Black Beans (pressure cooker)

Well, I busted out the pressure cooker for the first time in a few years.  Wait, no.  I use this pot all the time, just not under pressure.  So I guess it was only the weight that I hadn't used in a few years.  Anyway, I had forsaken dry beans for canned when I had a great source of very cheap canned beans, but that source is still in Michigan so I'm trying to remember how to pressure cook dry beans again!  And after making this authentic Cuban black bean recipe, I made this very traditional Cuban black bean poutine.  For reasons.
You, obviously, can just enjoy these beans as a side dish or over rice.  The poutine is a result of my less-than-inspired cooking lately.  Don't judge.
Into the pressure cooker with beans and water, along with half the onion, pepper, and garlic.  Some spices and olive oil to round it out.
Bring it all to a boil, then cook under pressure according to your pressure cooker's directions.  Hold at pressure for 25 minutes.
After the beans are cooked, add the rest of the onion, pepper and garlic.  Maybe a little more cumin because it's my favorite.
Voila, easy as that.  These are really great served over rice with a little cilantro and avocado.
Cuban Black Beans (based on this recipe)
  • 1 lb dry black beans
  • 1 large onion
  • 1 green pepper
  • 6 cloves garlic
  • Salt and pepper, to taste
  • 2 tbs extra virgin olive oil
  • 3 tsp cumin*
  • 1 tsp apple cider vinegar
1.  Rinse the beans and pick out any that look funny - including any pebbles.  Put the beans in the pressure cooker with water (the general rule is thrice as much water as beans - ie 2 cups of beans, 6 cups of water).
2.  Chop the onion, pepper and garlic.  Add half to the pot.  Add the salt and pepper, olive oil and 2 tsp cumin to the pot.
3.  Bring the pot to a boil.  Pressure cook according to your pressure cooker's directions for 25 minutes.  Let the beans come down from pressure.
4.  When the beans are cooking, saute the rest of the onion, pepper and garlic until fragrant.  When the beans are depressurized, add the sauteed veggies, along with the remaining teaspoon of cumin and apple cider vinegar.
5.  The beans should be tender and thick.  If not, simmer for an additional 10 to 20 minutes on the stove.

*Normal cumin is fine, but to kick it up a notch, roasted cumin is better.  Fact.
These would also be really great served as a snack with tortilla chips.  Really, any idea is great except for maybe black bean poutine.  You can do better.  Do it!

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