Slow cooker who? It's all about the pressure cooker. I couldn't think of a creative way of photographing these black beans so I just snapped a photo of my lunch. Bulgur with kale, some Peruvian chicken, and black beans. Hey, just because I'm a busy mom now doesn't mean I don't sit down to a nice lunch. Not only do I need to set a good example for my daughter, but I need to fuel myself (and my milk production) for the afternoon. Now five and a half months old and just starting solids, my daughter watches me eat with such curiosity and as a result I've become more conscious of my eating habits. I have a captive audience that I'll soon be sharing meals with. So that up there is my typical lunch. Usually when we pick up a Peruvian chicken it's because I'm not up for cooking a meal, but often it is just screaming to be paired with some creamy black beans. I'm not a fan of canned beans so I decided I'd finally make some in the pressure cooker and see for myself how easy it could be. I have got to start using that thing more often. The first time I made these I soaked the beans for a few hours, which did cut down on the time in the pressure cooker, but these still cook up quickly without being soaked. About 2 cups of beans is about 6 servings, depending on how you are having them. They go fantastic with some chicken and yellow rice, or simply with bulgur with kale (fantastic vegetarian meal). Or if you are a hungry husband returning from the gym you'll just eat a bowl with some shredded cheese and sour cream and give your wife a big kiss for satisfying your belly.
2 cups dried black beans, rinsed
6 cups liquid (water, chicken stock, or combination)
1/2 onion, chopped
2 cloves garlic, pressed
1 bay leaf
2 t paprika
1 t ground cumin
1 t ground coriander
1 t red chili powder (or a slice of a green chili, or no heat)
salt, pepper
1 T corn starch
Set pressure cooker to saute and heat some olive oil. Saute onions and garlic and then add spices and bay leaf. Let spices roast for a minute. Slide in beans, pour in liquid, salt, pepper, corn starch, stir. Lock up pressure cooker and cook on high for about 20 minutes. You'll want to check and see if the beans are to the right tenderness and if not, cook in 5 minute increments. After the beans are done I like to immerse a hand blender and puree for just a minute to give it a nice creamy and thick backbone while still retaining the texture of beans.
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