Black Beans with Mango Puree over Brown Rice, Guacamole and Sungold Tomatoes (Almost No Added Fat)
However, I wanted to get dinner going and hadn't soaked any beans. I wanted to use cannelini beans or maybe baby navy beans, but didn't have them. I decided to use black beans, instead. A friend has a "zero minute" pressure cooking technique that I thought I'd try out for when beans aren't soaked. Here is what I did. (I served a non-trivial amount of guacamole, so list this meal as almost no added fat.)
- 1 cup black beans
- Clove of garlic, finely (1/8") diced
- Vegan bouillon cube
- Ample water to cook beans with
- 1/4 t (or to taste) salt
- Few tablespoonfuls of mango puree
- I rinsed the beans then put them in my Instant Pot pressure cooker and cooked for "zero" minutes, as described above.
- I let the pressure come down (so the beans were still cooking) then carefully released remaining pressure to open the pot. I rinsed the beans again.
- I added the garlic, bouillon cube, and enough water to cover the black beans plus another 1/4", then cooked for 30 minutes.
- When I was ready to serve, I gently released remaining pressure, and mixed the salt in to the beans.
- I served atop brown rice. My wife had made some mango puree, which I used to top the beans with. I also served homemade guacamole and (yay, now in season!) sungold tomatoes.