My dad gave me a pressure cooker for Valentine’s Day. Very nice gift for New Mexico cooking. As many of you know, it is nearly impossible to cook beans on the stove at our high altitude. Alice and I have discussed this in several emails as we both learned to cook in lower altitudes where beans can bubble away on the stove and have a great texture in a few hours. Here in New Mexico beans cook the best in a slow cooker for 8 hours or in about 20 minutes in a pressure cooker. Here is the recipe that we created on Sunday. Send me any tips that you have for cooking beans.
Amy Hetager, CSA Blogger
Pressure Cooker Bolita Beans
By Amy and John
1 lb Bolita Beans, soaked overnight and sorted to pull out any rocks or debris
1 Mesa Top Onion, diced
3 cloves of Garlic, minced
12oz Bacon, diced
12oz of Crushed Roasted Tomatoes
2 tblsp Ketchup
1 tsp powdered mustard
1 – 2 tblsp brown sugar
3 – 4 cups water
My pressure cooker has an enforced bottom so that I can saute in the pan. Please read the instructions on your pressure cooker before preparing this recipe.
Saute the onions and garlic a little to get translucent onions, but no browning. Add the other ingredients, except for water. Stir and decide how much water to add. It should cover the beans and be enough to keep pressure in your pressure cooker. My instructions were to keep beans lower than 50% of the pot as they would swell during cooking. I added 4 cups of water.
Cook on high pressure for 20 minutes after the pressure is reached. You should review your pressure cooker’s instructions and recipes to confirm timing for your beans. I let the pressure off naturally by letting the pot cool on the stove for about 15 minutes. The beans had a little more water than I wanted so I cooked them on the stove and let it reduce for 30 more minutes.
Enjoy the beans as a side dish all week. We ate with flank steak on Sunday and will have them with tamales tonight.