Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker

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Total Time
50mins
Prep
5 mins
Cook
45 mins

Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp Minifie claims that the vegetarian "holy trinity" of flavor is sherry, soy sauce and balsamic vinegar. Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then chill covered up to 1 week, or freeze up to 3 months. Beans thicken a lot as they stand, so thin with water when reheating over moderately low heat. Because these beans are best cooled so they thicken as they stand, some people make a big pot on the stove and designate it for other recipes. So I am giving both the Pressure Cooker directions and the non-pressure directions. The Pressure Cooker takes 1/3 the time. The preparation time does not include chilling time; the cooking time is for the pressure cooker.

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Ingredients

Nutrition

Directions

  1. PRESSURE COOKER.
  2. In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
  3. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
  4. Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
  5. Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
  6. NON-PRESSURE COOKING METHOD.
  7. In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
  8. Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
  9. REHEATING.
  10. When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.
Most Helpful

4 5

I made these on the stove top to use in Kemp's Vegetarian Black Bean Soup With Sherry & Lime. I had to buck the directions and soaked the beans overnight. I've had issues with not soaking beans and did not want to risk it. I used 6 cups of water when cooking the beans instead of 8 since it seemed to be plenty. I waited to add the salt until the beans were soft. After the beans had cooked and cooled I added the ingredients under the Add When Reheating section, except substituting red wine vinegar for balsamic vinegar due to personal preference. I waffled on whether I should add them or not, but I thought if I didn't add them the beans would have less flavor. These beans were very well in Kemp's Vegetarian Black Bean Soup With Sherry & Lime and have the left overs frozen for later use. Thanks for sharing. Made for Spring PAC 2014.