Ingredients
PLAN/PURCHASE
1 lb dried beans, rinsed and picked over
2 dried guajillo chilies
1 – 2 tsp salt, kosher variety, fine grind
1 Tbsp peppercorns, crushed
3 clove garlic, thinly sliced
1/4 c yellow onion, chopped
2 medium bay leaves
1 tsp dried oregano
1 tsp ground cumin
filtered water, as needed
Directions
1. PREP/PREPARE
2. The beans you choose are up to you. Here is a list of pressure-cooker times, based on the type of beans being used: • Black beans: 5 minutes • Black-eyed peas: 5 minutes • Chickpeas: 15 minutes • Cannellini: 8 minutes • Kidney (red) beans: 8 minutes • Pinto: 8 minutes
3. Soaking the beans for 6 – 8 hours is optional; however, I think you will enjoy the creamer texture of the beans if you do this. FYI: If you choose not to soak the beans, add an additional minute to the cooking time.
4. I am using dried guajillo chilies because they have a good flavor and a bit of heat; however, feel free to use any dried chilies you have on hand.
5. Gather your ingredients (mise en place).
6. Place the beans into a large bowl, and cover with water, then allow them to sit for 6 – 8 hours.
7. After an hour or so, you may need to add more water to keep them covered.
8. When the beans are ready, cut the tops off the dried chilies and remove the seeds.
Cooking Under Pressure: Flavorful Base for Beans
9. Place them into a bowl of boiling water and allow them to sit for about 20 minutes.
10. Remove from the water and chop into small pieces. Reserve the water from the soaking.
11. Add all of the ingredients into the bowl of your pressure cooker or Instant Pot (including the water from the chilies) and cover the beans with additional water.
12. The water should cover the beans by about 2 inches (5cm).
13. Set the pressure to high, and using the supplied chart, cook the beans for the prescribed time.
14. Allow the pressure cooker to release naturally, by letting it cool down for fifteen minutes, then releasing any remaining pressure.
15. PLATE/PRESENT
16. You have two choices: 1. Use them in any dish that calls for flavorful, spicy beans. 2. Refrigerate for up to 7 – 10 days or freeze for up to 6 – 8 months. If you choose to freeze them, cover with some of the cooking liquid. Enjoy.
17. Keep the faith, and keep cooking.
Last Step: Don’t forget to share!