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This is going to sounds like an infomercial but pressure cookers are pretty much every cook's best friend. Anything that you would normally do in a slow cooker/ dutch oven you can do in a fraction of the time in a pressure cooker. Mine gets used most frequently for making stock. Throw your bones and vegetables in there, fill with water up to the line (make sure not to fill past that or it will never get to pressure), turn the heat on it till it gets to pressure, turn it down to maintain it and then let it sit on the stove for an hour. Perfectly clear stock. I also really like to do dried beans. Rather than having to soak them overnight and then simmer on a stovetop for hours and hours you drop the beans in, fill with liquid and then do like the above for about an hour. This is really great for tougher beans like black beans. Getting tender Cuban black beans in an hour is a wonderful thing.
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Mar 27, 2012 18:17
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Regardless of one's philosophy on chili, dried beans and legumes are an very useful source of inexpensive protein. When it gets down to it a pressure cooker is the fast food method of slow cooking. Once you get something to pressure you have a 6 hour braise of tough cuts of meat or beans down to around an hour or so. If you have a long day at work you can prep a lot of meals in 15-20 minutes, throw it in the pressure cooker, take a nap for an hour and then have dinner.
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Mar 28, 2012 05:44
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I pressured up some Cuban black beans. Dry to perfectly cooked and tender in under an hour. Not much to look at but, hey, they're beans.
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Apr 16, 2012 21:04
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Cathab posted:This looks excellent, got a recipe? Sure. This one was a little different as I was attempting to use some leftovers. 1 lb dried black beans 2 small onions 1 head garlic 2 green peppers 3 poblano chiles 4 Anaheim chiles 2 lbs smoked ham 1 bone from aforementioned ham 1 small can tomato paste 1/4 cup white wine vinegar Spices: bay leaves oregano garlic powder onion powder smoked hot paprika black pepper Chop ham into small, bite size pieces and brown in pressure cooker. When done remove and add chopped onions, peppers and garlic. Cook until onions are translucent, add tomato paste and cook for another few minutes. Add ham back in, add black beans, add spices to taste. Add ham bone and cover with water to just under the line. Put on the lid and bring to pressure and then cook for about an hour or until beans are tender. When done, add vinegar. I generally like to put this in the fridge overnight to let everything come together before serving. Now, this is an adapted recipe and usually Cuban black beans aren't going to have poblano and Anaheim chiles and it may or may not have something like ham. Usually I make it with bacon or salt pork if I can find it. I got the initial recipe from my now ex-girlfriend and how her family makes it in Cuba is going to be different from how the people next door or down the street makes it. The benefit to using a pressure cooker is that you don't have to soak the beans at all. Whether or not this causes more of the compounds that give people gas I really don't know. I've never experienced any adverse reactions from this method.
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May 13, 2012 17:03
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Solkanar512 posted:dino or anyone else used to cooking beans and legumes in pressure cookers: I do dried black beans (which are notorious for taking forever otherwise) for 45 minutes to an hour and they always come out perfect. There's really no need to soak when you're using a pressure cooker.
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Jul 28, 2012 20:23
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