1 lb. black beans
~1 teaspoon cumin
~1 Tablespoon coriander
~1 teaspoon oregano
parsley
1 green pepper
olive oil
salt and pepper
Balsamic Vinegar
The Goods |
Soak your beans for 4-12 hours. Rinse and fill pressure cooker 2-3 inches past the top of beans with fresh water. Pressure cook at 15 p.s.i. for 30-35 minutes with all the ingredients added except the salt and vinegar. Run cold water on the lid to depressurize, then season to taste with the salt and vinegar.
Note: I always put hot pepper in my beans, usually cayenne and chipotle. I also like jalapeno in the beans more than green pepper. I think it holds up better. However, from what I understand, Cubans don't make spicy food so I can't in good conscience put that in the ingredient list.
No comments:
Post a Comment