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Tuesday, June 7, 2016

Pressure Cooking Black Beans With Sofrito in Under an Hour



Think that making black bean with dried beans is only for the weekend, when you can do an overnight soak of the beans and put aside a few hours for the soup to simmer away on the stove?
Think again!



Now, thanks to the pressure cooker, we can have delicious, wholesome black beans on a busy weeknight. From start to finish, it takes just under an hour, no soaking required. I also skipped the ham hock and grabbed a 1 lb ham steak (they often even have a bit of bone in there) so I can get the smoky ham flavour without the fuss and bother of locating a ham hock at 5pm.

I adore this sofrito from Serious Eats - I cut the recipe in half and love the addition of some orange juice to brighten it up, allowing me to use it raw, as a salsa as well as a base for other dishes, like the rice that I serve with the beans.

The beans are also great in burritos, as a soup if you add more broth or water when you reheat them or alongside eggs for breakfast.



makes approx 10 cups of beans


Black Beans With Sofrito in the Pressure Cooker

I like to make the beans in advance and reheat as needed

Beans:

2 tbls olive oil
1 onion, chopped
4 cloves garlic, chopped
1 carrot, finely chopped
1 tbls cumin
2 tsp mexican oregano
2 bay leaves
7 cups chicken stock, water or a combo
3 1/2 cups dried black beans, rinsed and picked over
1 455g(1 lb) ham steak, cut up into a few big pieces
2 chipotle chilis in adobo, finely chopped

2 tbls cup cider vinegar


Sofrito:
1 red onion, chopped
8 cloves garlic, chopped
2 cubanelle peppers
2 handfuls of cilantro, chopped roughly
2 small tomatoes , chopped
1/2 red pepper, chopped
juice from 1 half orange

Sofrito Rice:
1 tbls olive oil
1/2 cup sofrito
2 cups basmati, rinsed
2 cups of water
pinch kosher salt

Heat the oil in the pot of your pressure cooker or rice cooker or pot and fry the sofrito for a couple of minutes. Stir in the rice and then the water with a pinch of salt and cook according to your method.
For the Instant Pot, hit the rice button, walk away and let it NPR for 10 minutes.

Cook in your rice cooker according to directions or using your own method for stove top rice.





Heat the pressure cooker (on the Instant Pot, hit saute) until it's nice and hot, add the oil and saute the onion for a couple of minutes. Add in the garlic and carrot, saute for another minute and then throw in the cumin and oregano and stir around for another 30 seconds before adding in the chicken stock. Give the pot a good stir to make sure you scrape up all the good stuff on the bottom of the pan. Now throw in the black beans, the oregano, bay leaves, chipotle and the ham steak.

Cook on manual for 40 minutes to make sure the beans are nice and soft. Let the pressure come down naturally or for at least 15 minutes, open it up, stir in the cider vinegar and give it a good stir.

To serve:
Add chopped fresh cilantro, a squeeze of lime and put another wedge on the side of the plate and drizzle some sour cream over the top.