It's been a long time
I shouldn't have left you
Without a dope read to munch to...
I've been busy procreating, ukulele'ing, moving, homeschooling (briefly), volunteering, childraising, PTO'ing, adulting, and mom'ing for the last couple of years and this blog has taken a back burner. I've got almost 10 or so recipes sitting in my draft folder but they are still gathering virtual dust. Sigh.
I was struggling for a savory bean side dish for a communal burrito potluck for our annual campout. When/if I make beans, I go to animal fat for the flavor boost. Since our Holistic Moms chapter had Muslim families participating, I needed something halal so my go to lard and (Buddhist) duck fat were not going to make the cut. (And I didn't have time to run to the local halal butcher...)
Then I remembered...
Beans, beans the magic fruit, the more you eat....Kombu which would give me a savory/umami boost as well as help breakdown the indigestibles (toot-source) like oligosaccharides and phytic acid. I am not even going there with the soak-no soak debate. I know what my gut feels like. Which my family has now dubbed mom bombs. Soaking is just better for me.
Along the way, I discovered brining for beans and of course, I am a big pressure cooker proponent. Because: from phrozen to Phở in under an hour is too damn easy. I upgraded to a Kuhn Duromatic 12 qt when I birthed the big little because that's a lot more people to feed and I was tired of having to make two batches of phở with the 6 qt because the bones take up half the pot. I still keep my 6 qt Fissler because I inherited it from my
I pre-date the Instant Pot so I don't have a review or a rave, but believe me I am eyeballing it. I only have to babysit the pressure cooker for less than an hour at most, but the prospect of set & forget it is very tempting because I am very forgetful...)
|We were camping there was no way to pretty stage beans.|
1 lb beans (I used organic black turtle beans)
3 tbs of sea salt
4 qts water
Soak 8 hrs to 24 hours. Drain beans.
EV olive oil + avocado oil
1 organic sweet onion, chopped
1 tsp organic garlic powder
1 tsp kombu powder or 4 inch strip of dried kombu
dash of Red Boat fish sauce
1 tsp organic cumin powder
2 bay leaves
2 qts water
chopped cilantro to garnish
Splash a super generous amount of oil in the pressure cooker. Sauté the onions and garlic until translucent. Add kombu powder, fish sauce, cumin and bay leaves and sauté briefly until aromatic. Toss in the beans. Cover with water, lid it, and bring to a boil. Cook at pressure for 4 minutes for soaked black beans (all other beans consult this chart for cooking time). Turn off the stove. Let it depressurize naturally, approx 10 minutes. Taste, add salt or other seasonings as needed. Top with chopped cilantro.
Really, that is it. I love my pressure cooker!
I have NO idea how long this takes in an Instant Pot. I know that it would take 3-4 hours in a VitaClay and that is why hands down, my pressure cooker is my go to because I suffer from the inability to meal plan.
[Full disclosure: I am now an Amazon Associate. Yes, I assimilated. All kidding aside, all my labor is unremunerated. Both as a mom and as cook. Don't get me wrong, I like getting paid in gratitude and sticky kisses from the littles, but it would also be nice to be compensated even a pittance for the fraction of the work I do IRL. I've made enough to buy coffee from individual affiliate links so it really is a bit ridiculous. And alot of the links I have are not remunerated, like Frontier or articles, blogs, etc. So for what it is worth, for less than the price of a cup of coffee, you can support my labor which is vastly undervalued!]