Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 16-18
ingredients
- 453.59 g dried black beans, picked over and rinsed but not soaked (about 2 1/3 cups)
- 1 medium onion, finely chopped (110g)
- 44.37 ml olive oil
- 1892.72 ml water
- 2.46 ml salt
-
ADD WHEN REHEATING
- 59.14 ml cream sherry or 59.14 ml medium-dry sherry
- 4.92 ml salt
- 14.79-29.58 ml soy sauce
- 14.79-29.58 ml balsamic vinegar
directions
- PRESSURE COOKER.
- In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
- Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
- 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!)
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- NON-PRESSURE COOKING METHOD.
- 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).
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- REHEATING.
- 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.
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Reviews
-
I made these on the stove top to use in Recipe #512335. 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 Recipe #512335 and have the left overs frozen for later use. Thanks for sharing. Made for Spring PAC 2014.
Tweaks
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I made these on the stove top to use in Recipe #512335. 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 Recipe #512335 and have the left overs frozen for later use. Thanks for sharing. Made for Spring PAC 2014.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!