Black Bean Stew with Marinara and Napa Cabbage, Brown Jasmine Rice with Roasted Corn and Fresh Zucchini (No Added Fat)
I had been having problems pressure cooking black beans which, soaked, are only supposed to take 10-15m to cook under pressure. Even at 30m of cooking and overnight soaking, the beans were always a bit hard. I usually would cook a few more minutes, but that didn't make a difference.
A few days ago, I realized the rather obvious issue - I wasn't using enough water. This became clear as I was referencing some websites and books about pressure cooking. I've read that soaked black beans can be cooked in as little as 10-15 minutes. Some recommendations are to use 2/3 of a cup of water per cup of dried beans, 3/4 a cup of water per cup of dried beans, enough water to cover the beans and then another inch, and more. I decided to try 20m with about 1/2" inch water above the level of the beans, and then do an additional low pressure 2m cook with tomato sauce. Here is what I did:
- 1 cup of black beans
- Enough water to cover beans plus another 1/2"
- Medium bell pepper cut into 3/8" cubes (about a cup)
- Cup of marinara sauce
- Half medium onion cut into 3/8" cubes (about a cup)
- Salt to taste (try 1/4 t)
- Dried oregano to taste (try 1/8 t)
- (Optional) 2t nutritional yeast
- 1 cup Napa cabbage, cut into 1/4"x1" strips
- I put the beans and water in the Instant Pot pressure cooker and cooked on high pressure for 20 minutes.
- I waited a few minutes then slowly let out remaining pressure.
- The beans were indeed cooked though they weren't very soft. I drained about a half cup of the liquid - my wife said she would drink it with dinner.
- I added the bell pepper and marinara sauce, then cooked on low pressure for 2 more minutes.
- I opened the pot as before, after waiting a few minutes.
- I added onion, salt, oregano, nutritional yeast, and cabbage, and served.