Beans, Beans, They’re good for your heart, The more you eat them – the more you…..
That’s pretty much all I knew about beans. Which is not really saying much!
I believe the song to be very accurate because beans are said to be good for your heart as well as leaving you the urge to….
I am cracking myself up here, people.
Trying to stay focused…and moving back to the topic at hand. I had NEVER eaten beans, there was just something about the texture that grossed me out. With that said, a couple of months ago I put on my big girl pants and made myself try them. What I found out was that I really loved beans – imagine that! Who would have thunk??
One of the reasons I believe I am enjoying these beans is because of the way they have been prepared. They are packed with flavor and cooked to just the right consistency for my family and I.
You should know I prefer to use a pressure cooker to prepare my beans. You can of course use a traditional sauce pan, however you would have to adjust the cook time. No biggie – they will work either way.
This is what you will need:
- Black Beans (Soaked)
- Cubanelle Pepper (If you can’t find cubanelle substitute with red or green bell peppers)
- Dried Oregano
- White Wine Vinegar
- Mushroom Broth
IMPORTANT: You will want to soak your beans for 4-8 hours before you cook them. As seen in the photo above.
ALSO IMPORTANT: The ingredients go into the cooker pretty quickly so it would be wise to prep all the ingredients prior to turning on the stove.
Turn your stove to medium hight heat – #8 on my stove.
Add butter to your cooker and melt.
Now this is a handy-dandy device I have fallen in love with! It makes quick work out of onions and all my other vegetables.
For a while I was a knife snob. I thought by chopping everything by hand it was somehow better – because so many people refuse a tasty dish based on the chopping technique of the chef….so after I got over my Julia Child complex I moved onto this little masterpiece of a time saver. The only thing I regret is not finding it sooner!!
Back to the recipe – Chop 1/2 an onion, please.
Here is an extra photo just so you can see how perty my onion looks…You’re welcome.
Place 1/2 cup of chopped onions into your cooker.
Followed by 3 diced garlic cloves.
Followed by 1/4 cup cubanelle peppers diced.
Let these ingredients sauté until you can really smell them. About 2-3 minutes. We are not caramelizing them we just want to release their flavors.
Add 1 tsp dried oregano.
Followed by 3 tbsp of white wine vinegar.
Let this cook for another 2-3 minutes.
Add the water.
Followed by the mushroom broth.
Drain the beans. You do not need to keep the water the beans soaked in.
Add the beans to the cooker.
Crank the heat to high and bring to a boil.
Above is a photo of a pressure cooker. Which I assume you figured out already, but just in case – that’s what it is.
I use a stove top version. There are also electric versions, however I find you really don’t save that much time with them since it takes quite a while for them to come to temperature.
Again, what ever you are more comfortable with is what you should use!! I want you to be happy!!
This is important:
- Once the liquid is boiling place the lid on your pressure cooker.
- Drop the temp to medium high.
- Once the pressure indicator pops up that means you are at the right pressure for cooking.
- This is when you start your timer.
- Set your timer for 10 minutes.
- Once the timer rings pull your cooker off the stove and empty the steam.
- Be very careful when releasing the steam from your cooker. If you touch the steam it WILL burn you severely.
- I wear oven mitts just to be extra cautious when handling the cooker and order everyone, and I mean everyone – even the dogs, out of my kitchen – better to be safe than sorry!!
This is what it will look like when you open the pot.
Always take a test of your beans just in case you want them cooked more.
Once you are satisfied you can pour your beans into a container or separate the beans from the liquid.
DO NOT throw away the liquid – This liquid is like GOLD!! Black bean juice is great to use in lieu of stock or water in all sorts of recipes!!
And there you have it – The best black beans…If I do say so myself, which I actually did say ~ so, you get it right? – Anyway they’re goooood.
Until next time…A word of advice – Don’t eat beans on your first date or you might really “toot” your own horn!!
Still cracking myself up – Good grief ~ someone stop me!!
Be blessed, stay blessed and remember if you don’t laugh at yourself someone will do it for you!!
Vegetarian – Black Beans
- 2 cups black beans, soaked for 4-8 hours
- 1 tbsp. butter
- ½ cup onions
- ¼ cup cubanelle pepper
- 3 cloves garlic
- 1 tsp oregano dried
- 3 tbsp. white wine vinegar
- 2 ½ cups water
- 2 ½ cups mushroom broth
MAKE SURE TO SOAK YOUR BEANS FOR 4-8 HOURS PRIOR TO COOKING.
- Place pressure cooker on stove and turn heat to medium high.
- Melt butter.
- Add diced – onion, cubanelle pepper and garlic.
- Saute for 2-3 minutes.
- Add dried oregano and white wine vinegar.
- Cook for an additional 2-3 minutes.
- Add water and broth.
- Drain beans and add to broth.
- Turn heat to high.
- Once liquid is boiling place lid on cooker – secure properly.
- Once pressure indicator is ready – drop temp to medium high.
- Set timer for 10 minutes.
- Pull cooker off stove and depressurize.
- Separate liquid from beans if desired or store together.