Dried beans in high altitude need to be in a slow cooker or pressure cooker. I learned this by trying to cook on the stove (for two days!) and only getting a tough product. Dena provided some tips for these cooking processes for dried pinto beans and they will work for the dried black beans in this week’s CSA share.
Soaking the beans overnight will produce the best texture in your cooked beans. The slow cooker recipes are for about 8 hours and produce a delicious side dish. I like the 20 minute pressure cooker method. You can find these at several places in Santa Fe for reasonable prices. I have a basic one that works for beans, rice, quinoa and mashed potatoes. I have not moved into complicated recipes or meat, but if you have more tips please send them to email@example.com and I can post them for all of our readers.
Black Beans in a Pressure Cooker
Adapted from Amy’s Bolita Beans Recipe
1 lb Black Beans, soaked overnight and sorted to pull out any rocks or debris
1 Mesa Top Onion, diced
3 cloves of CSA Garlic, minced
1 tsp of red chile flake
6oz Bacon, diced
3 – 4 cups water (enough to cover the beans)
My pressure cooker has an enforced bottom to be able to saute in the pan. Please read the instructions on your pressure cooker before preparing this recipe.
Saute the onions and garlic until translucent, 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.