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.
Provided by KateL
Categories Black Beans
Time 50m
Yield 8-9 cups, 16-18 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 129.7, Fat 2.9, SaturatedFat 0.5, Sodium 286.7, Carbohydrate 19.1, Fiber 4.5, Sugar 1.4, Protein 6.4
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Bushra Kiran
[email protected]I'm glad I tried it!
Mr Roje
[email protected]Amazing results!
Chaunte Gibson
[email protected]Easy to follow.
Aloka Girdhari
[email protected]This recipe was worth the effort.
Hassan Mushtaq
[email protected]I had some trouble finding all of the ingredients.
Tabitha Sibiya
[email protected]This recipe is a bit too spicy for my taste.
Muhammad Mansoor
[email protected]I love the addition of the sweet potatoes.
sarah akech
[email protected]This is a great recipe for a weeknight meal.
Cecilia Ndururi
[email protected]I'll definitely be making this again.
Kikie Shanell
[email protected]Delicious!
SudeaLuvsBaguette
[email protected]This recipe was really easy to follow and the results were amazing. I'm so glad I tried it!
Flavio Flavio
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The final dish was delicious and I would definitely make it again.
Dilbar Magsi
[email protected]This recipe was a bit too spicy for my taste, but other than that it was really good. I would recommend using less chili powder if you don't like spicy food.
Santy Krazy
[email protected]I was really impressed with this recipe. The black beans were cooked perfectly and the flavors were spot on. I will definitely be making this again.
George Montney
[email protected]I'm not a vegetarian, but I love this recipe. The black beans are so flavorful and the sweet potatoes add a nice sweetness. I've made this recipe several times and it's always a hit with my family and friends.
Bappy Banerjee
[email protected]This recipe is a great way to use up leftover black beans. I had a can of black beans in my pantry that I needed to use up, so I decided to try this recipe. I'm so glad I did! The beans were delicious and the recipe was super easy to follow.
Rana Saad
[email protected]I've made this recipe several times now and it's always a success. It's so easy to make and the results are always delicious. I love that I can just throw everything in my pressure cooker and walk away. It's the perfect weeknight meal.
Nawazish Ali
[email protected]This recipe was a hit with my family! The black beans were cooked perfectly and the flavors were amazing. I especially loved the addition of the sweet potatoes. They added a nice sweetness and texture to the dish.