Category Archives: Pressure Cooker

Basics, Dry Beans, Pressure Cooker

Pressure Cooker Dry Bean Recipe

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Basic Bean Recipe

This recipe assumes you're using a Instant Pot. It is only a minor difference to instead use a stovetop pressure cooker; just use a timer and assume high pressure (except when low pressure is mentioned).
Prep Time5 minutes
Cook Time1 hour
Soak Time6 hours
Total Time7 hours 5 minutes
Servings: 0

Equipment

  • Pressure cooker
  • Spice bag

Ingredients

  • ¾ cup dry beans
  • 1 piece kombu about 4 square inches, which could be a 1” piece if it’s wide, or a 4” piece if it’s skinny – place in a spice bag to make it easy

Bean spices (options; place in spice bag, usually)

  • 1 Bay leaf I put one in nearly pot of beans
  • ½ tsp Peppercorns
  • ¼ tsp Red pepper flakes up to 1 tsp or so, great addition to make the beans spicy to their core
  • ⅓ tsp Oregano
  • Other potential herbs: rosemary, sage, and thyme
  • 1 clove garlic or about ½ tsp granulated / powder
  • ¼ onion or shallots
  • 1-2 stalks carrots and celery these are particularly good additions if you plan on using the bean cooking water as the base of the rest of the dish.

Instructions

  • I recommend pre-soaking. Rinse the beans and remove any broken pieces. (You can leave in broken pieces if you are making a mashed-bean recipe.) Add to a medium mixing bowl along with about 1 quart water and 2 tsp salt. Mix well. Set aside for 4-8 hours, covered to make sure nothing gets into the soaking beans.
  • If you pre-soaked, drain the beans well before moving to the next step. If you did not pre-soak, measure and rinse the beans well before proceeding.
  • Place the beans in the inner pot of the Instant Pot. Cover with about 1” water – I think this is usually about 1 quart water, but it’s not more than 2 quarts for this few of beans. You don’t want too much water. Add your bean spices (from above options), either in a spice bag (or wrapped in cheesecloth) or into the pot directly. Secure the lid.
  • Set the desired pressure-cooking time and bring to pressure. See below for times.
  • Once the machine has stopped the pressure cycle, I would recommend canceling the “Keep Warm” function (if applicable). Allow pressure to release naturally. I think this is the most critical part for soft, well-cooked, but unbroken beans. You should, however, not let this go longer than 25 minutes if you want whole beans as letting the pressure stay elevated (and therefore the water to stay above-boiling) may overcook the beans.
  • If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 5 minutes and then releasing pressure after 10 minutes.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

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Burrito Bowls

Prep Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 8 servings
Calories: 572kcal

Equipment

  • Pressure cooker (for dry beans, optional)

Ingredients

Instructions

  • Prepare all of the ingredients and then assemble the dish.

Nutrition

Calories: 572kcal | Carbohydrates: 62g | Protein: 22g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 874mg | Potassium: 915mg | Fiber: 14g | Sugar: 6g | Vitamin A: 908IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 6mg
Nutrition Facts
Burrito Bowls
Amount Per Serving
Calories 572 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 25mg8%
Sodium 874mg38%
Potassium 915mg26%
Carbohydrates 62g21%
Fiber 14g58%
Sugar 6g7%
Protein 22g44%
Vitamin A 908IU18%
Vitamin C 27mg33%
Calcium 229mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Pressure Cooker, Weekend Dinner, Winter

Beets, Lentils and Chard with Whipped Goat Cheese

I put this together based on past recipes and ideas I saw in a cookbook about how to use lentils, since I had a bit of a surplus. This is delicious and the beets and lentils go really well together. The chard brings the extra flavor and fun that’s needed here.

Note that one big bunch seems like a lot chard, but it somewhat disappears into the lentils once wilted. You can consider two bunches if you want to really enhance the chard.

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Beets, Lentils and Chard with Whipped Goat Cheese

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Lentils
Servings: 6 servings
Calories: 576kcal

Equipment

  • Pressure cooker
  • Stand mixer

Ingredients

Beets

  • 10 small red beets about 2" each, leaves and stems removed, scrubed
  • 4 tbsp olive olive oil
  • 3 tbsp Balsamic vinegar
  • ½ tsp salt

Lentils

  • 350 g French green lentils
  • 2 bay leaves
  • ½ tsp salt

Chard and onion

  • 1.5 lbs chard Swiss or rainbow
  • 1 small red onion chopped
  • 3 cloves garlic minced
  • ½ tbsp olive oil

Goat cheese

  • 11 oz goat cheese
  • 2 tbsp olive oil
  • ¼ cup whole milk
  • 1 tsp rice vinegar
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

Beets (up to 24 hours before)

  • Remove the leaves/stalks from the beets but don’t pierce the beet, if possible. Rinse the beets and scrub off any dirt. Add about 1½ cup water in the bottom of the pressure cooker, just below the steam basket line, and place beets into the basket. Pressure cook on high for 11 minutes for small beets (up to 18 minutes for large beets, or even 25 minutes for real monster beets) and allow pressure to release naturally. Check beets for doneness – a knife or fork should easily pierce the beet and it should be somewhat tender. Allow beets to cool.
    10 small red beets
  • As the beets cool, in a large, covered, non-reactive bowl, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar and about ½ tsp salt and a good ¼ tsp or more of fresh ground pepper. Set aside.
    4 tbsp olive olive oil, 3 tbsp Balsamic vinegar, ½ tsp salt
  • Once beets are cool, slice off the ends and slide off the skin. Then large-dice the beets into bite-sized but hearty pieces, aka bite-a-beets – about ½” square, more or less. Toss well with the marinating sauce. You can add more of the ingredients to the bowl – in original proportion – if it seems like there is not enough dressing to allow the beets to marinate. Place in fridge for at least 30 minutes, or up to 24 hours. Stir occasionally, especially in the beginning.

Lentils

  • When you’re ready to make dinner, boil some water in the kettle. Measure and rinse the French green lentils. Once the water is boiling, add to a large saucepan along with the lentils and ½ tsp salt and 2 bay leaves. Bring to a boil and then immediately turn to low, or a touch above low. Cook for about 10-15 minutes until tender but not mushy. Drain and set aside.
    350 g French green lentils, 2 bay leaves, ½ tsp salt

Goat cheese

  • To make the whipped goat cheese, add the goat cheese, olive oil, milk, vinegar, pepper and salt to the stand mixer with the whipping attachment on and whip until the cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
    11 oz goat cheese, 2 tbsp olive oil, ¼ cup whole milk, 1 tsp rice vinegar, ½ tsp black pepper, 1 tsp salt

Wilt the chard and prepare

  • Strip the leaves from the chard and roughly chop or slice. Cut the bottoms from the stems and slice thinly. Keep with the chopped red onion and chopped garlic.
    1.5 lbs chard, 1 small red onion, 3 cloves garlic
  • To a large Dutch oven, add oil and heat to medium. Add the chard stems, red onion and garlic and simmer a bit until everything is softened a bit and fragrant. Turn down heat and add the chopped swiss chard and cook just until it’s wilted. Then add the lentils and toss gently. Add beets and toss again.
    ½ tbsp olive oil
  • Serve the chard, lentils and beets topped with the whipped goat cheese.

Notes

Serves 6

Nutrition

Calories: 576kcal | Carbohydrates: 55g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 1317mg | Potassium: 1465mg | Fiber: 24g | Sugar: 14g | Vitamin A: 7556IU | Vitamin C: 45mg | Calcium: 206mg | Iron: 9mg
Nutrition Facts
Beets, Lentils and Chard with Whipped Goat Cheese
Amount Per Serving
Calories 576 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 25mg8%
Sodium 1317mg57%
Potassium 1465mg42%
Carbohydrates 55g18%
Fiber 24g100%
Sugar 14g16%
Protein 29g58%
Vitamin A 7556IU151%
Vitamin C 45mg55%
Calcium 206mg21%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Pressure Cooker, Projects

Bean Sausages

Jump to Recipe

I’ve made this several times, including just recently for the first time in a while. The recipes takes quite a long time, but it’s not very difficult and some of the time is inactive, so you can prep other side dishes or do the dishes along the way. Given the cooling time to really make this great, it is probably best made in the morning for an evening dinner, or even the day before.

This makes 6 sausages, and the serving size is probably 2 per person, if you also serve it with sides and bread, for example. You may want to double the recipe, like I usually do, to really get the most out of the time spent on it. You can’t really more than double it and still have it fit into the pressure cooker for the final step.

If you forget to soak the beans, you can quickly soak them as you prep the other ingredients for the first cooking and turn the cooking time to about 12 minutes (for black-eyed peas) and add a total of 1 cup water or vegetable stock (instead of 1/2 cup) and it will work great. Just be sure to drain off extra liquid before mashing the beans.

I have switched up the spices a few times and it has worked great. Don’t go overboard with spices – never more than about 1 tsp of anything aromatic and less than ½ tsp of hot spices (i.e. chipotle). You don’t want to overwhelm the other flavors. The crushed fennel seeds are pretty much mandatory – it gives it a recognizable sausage flavor that’s really delicious.

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Bean Sausages

Delicious, healthy homemade bean sausages.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: Dry Beans, Substitutes
Servings: 6 sausages
Calories: 151kcal

Equipment

  • Pressure cooker
  • Steamer basket (for pressure cooker)

Ingredients

First Step

  • ¾ cup black-eyed peas or other mashable bean, like black or garbanzo, soaked and drained
  • 1 cup shiitake mushrooms diced
  • 1 red onion small, diced
  • ½ cup vegetable stock or water or 1 cup, if beans are unsoaked

Second Step

  • ⅓ cup all-purpose flour
  • 2 tbsp wheat gluten or 2 tbsp ground chia or flax seeds
  • 2 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 2 tbsp balsamic vinegar or tamari
  • 1 tbsp Worcestershire sauce vegan – this can be replaced with 1 tbsp miso, or maybe 1-2 tsp amino acids, or another 1 tbsp tomato paste
  • 2 tsp Italian seasoning or up to 1 tbsp of some or all of the following spices: basil, oregano, marjoram, parsley, thyme, summer savory, rosemary, garlic, onion
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds ground or crushed (for less than 1 tsp total once crushed)

Optional

  • 1 tbsp miso paste add a touch more flour if you add this
  • ½ tsp chipotle powder
  • 1 tsp cumin

Instructions

First Step

  • If you have soaked the beans already for a few hours, then you can skip right to the next step. If you have not, I would recommend rinsing the beans and adding to about 3 cups water along with an optional 1 tsp salt. Set aside until the rest is prepped.
  • While the beans soak, clean and mince the mushrooms and small red onion. Also crush or mince the garlic. Heat a stovetop pressure cooker on the stove to medium heat or turn your electric pressure cooker to sauté on medium. Add the mushrooms and onion and dry sauté for 2 minutes, stirring fairly frequently. If it gets stuck to the bottom, that’s ok, but try to scrape some off before it burns. You want some of the browned/burned bits, for their umami power, but you don’t want anything fully burned.
  • Add the garlic and stir. Then add the drained beans and ½ cup water or vegetable stock (if beans soaked for hours already) or 1 cup water or vegetable stock (if the beans only briefly soaked).
  • Lock on the lid and bring to high pressure for 6 minutes (if beans were pre-soaked for hours) and up to 12 minutes (if beans were not pre-soaked for long). Allow pressure to release naturally. Test a few beans to make sure they are fully cooked. If not, re-pressurize for 2-3 minutes and allow pressure to release naturally. [While the beans cook, you can measure out and prepare all of the ingredients listed in the second step. Dry ingredients can be combined in one cup, and wet ingredients can be pre-combined in another cup. Set aside for later.]
  • Once beans are fully cooked, drain any remaining liquid and transfer to a medium bowl to cool. While the beans cool, clean out the pressure cooker pot and at least rinse the cooker top and silicon ring. (You will be reusing this to cook the sausages under pressure.)
  • Once beans are cooled (5-15 minutes), mash the beans with a fork, a potato masher or your hands. It shouldn’t be like smooth, but you also want very few or no whole beans left.

Second Step

  • Add in the “second step” and “optional” ingredients, mixing frequently with a spatula or fork as you add them, to ensure you get a well-mixed paste. Let this sit for at least 5 minutes, for the flour to absorb the liquid. It will be a fairly sticky and rough paste and it should be able to form shapes well by the time you’re done. For example, you should be able to make a rough ball with it and it shouldn’t fully deflate into a flat oval, even if it flattens just a bit. If it seems too wet, add just a bit more flour to make it a drier, more formed consistency. The next step will firm it up further, so you shouldn't expect it to be quite as dry or cohesive as, let's say, a black bean burger patty or falafal.
  • While that sits, prepare your aluminum foil (and optional parchment paper) by cutting into squares that are about 5”x7” – but that’s a rough estimate. I’d say at least 3” by 6” is the minimum size, but you may want a larger square to make it manageable. I have used parchment before as an “inner” liner and I find it doesn’t make much difference for the final result, so I skip that now. (I know some people dislike their food touching aluminum – I respect everyone has their own preference there. The science I’ve read says it doesn’t matter, but who knows.)
  • Divide the mixture into 6 portions on top of the aluminum foil or parchment paper. Shape into rough sausage shapes and roll the wrapper around it, folding or twisting the ends to contain and hold the the sausage shape. The aluminum foil will help hold the shape in the pressure cooker, so use it as the outer wrapper if you used parchment paper as the inner liner. I don’t have an exact strategy for the ends – twist or fold – but I think folding carefully probably provides the best shape.
  • Once you have them all shaped, add 1 cup water to the bottom of the pressure cooker and place the steamer basket or rack in the pressure cooker. Carefully place the wrapped “sausages” in the cooker, layering them on top of each other. I can usually place 3-4 on each layer, and then I switch the orientation for the next layer so they’re alternating. I’ve never tried it another way, but this works for me.
  • Lock the lid on the pressure cooker and bring to pressure for 10 minutes. Allow pressure to release naturally. Remove the lid (carefully, as always) and let cool for a few seconds.
  • Carefully remove the sausages from the pressure cooker and unwrap gently. You may want to let them cool for another few minutes, so it’s easier to unwrap them.
  • For the firmest sausages, refrigerate for at least 3 hours or overnight. I have refrigerated in the wrappers and out of the wrappers. Both methods work fine for me.
  • To heat and crisp the sausages, add them to a pan with a few tbsp of a neutral oil (less oil if you use a nonstick pan) and pan fry them over medium or medium-high for about 8-10 minutes total, with 2-3 minutes per side. Mine usually brown up quite a bit and develop a nice outer layer.

Serving

  • Serve with a great mustard, maybe over a nice slide of bread. Other suggestions for serving include sliced in a soup, or with baked beans, or in a hotdog bun or naan with traditional sausage fixings, like caramelized onions and relish.

Nutrition

Calories: 151kcal | Carbohydrates: 27g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 523mg | Fiber: 5g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg
Nutrition Facts
Bean Sausages
Amount Per Serving
Calories 151 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 268mg12%
Potassium 523mg15%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 328IU7%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

  • 45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
  • 10 minutes for assembling kofta
  • 25 minutes for baking the kofta
  • 15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

  • Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
  • The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
  • Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

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Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Indian, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 398kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 350 g dry black beans
  • bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

  • 4 cloves garlic
  • 2 inch fresh ginger peeled
  • 2 serrano peppers stems removed
  • 4 spring onions or 6 scallions, trimmed and chopped
  • 1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
  • ¾ cup bread crumbs
  • 2 eggs
  • 1 tsp garam masala
  • ½ tsp chipotle chili powder

Sauce

  • 2 tbsp olive oil
  • 1 large white onion finely chopped
  • 4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

Beans

  • Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
    350 g dry black beans
  • When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
    bean spices
  • Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

  • As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
  • Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
    4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
  • To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
    4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
  • Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

  • While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
    2 tbsp olive oil, 1 large white onion
  • While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
    4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

  • Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
  • Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Calories: 398kcal | Carbohydrates: 66g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 435mg | Potassium: 1778mg | Fiber: 16g | Sugar: 15g | Vitamin A: 901IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 8mg
Nutrition Facts
Black Bean Kofta and Tomato Sauce
Amount Per Serving
Calories 398 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 55mg18%
Sodium 435mg19%
Potassium 1778mg51%
Carbohydrates 66g22%
Fiber 16g67%
Sugar 15g17%
Protein 21g42%
Vitamin A 901IU18%
Vitamin C 30mg36%
Calcium 206mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

Print Recipe

Mixed Berry Jam

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Condiment
Cuisine: American, Classic
Keyword: Gift, Jam, Summer
Servings: 0

Ingredients

  • 500 g strawberries
  • 550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
  • 550 g sugar
  • ¼ cup lime juice ~3 limes
  • 1 tbsp pectin

Instructions

  • Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
  • Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
  • Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
  • At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
  • Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
  • When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
  • Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.
Dry Beans, Pressure Cooker, Rotation, Weekend Dinner, Weeknight Dinner

Couscous, Feta and Chickpeas

Print Recipe

Couscous, Feta and Chickpeas

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 429kcal

Equipment

  • Pressure cooker
  • Casserole dish (2 quart or larger)

Ingredients

Beans

  • ½ cup dry chickpeas
  • 1 bay leaf

Everything else

  • 1 pint grape tomatoes halved
  • 3 scallions thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic minced or crushed
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 sprigs oregano, rosemary or sage
  • 2 cups vegetable broth
  • 1 bunch dill leaves and tender stems minced
  • 1 tbsp lemon zest from 1 lemon
  • ¾ tsp cumin
  • 4 ounces couscous
  • 4 oz feta
  • 2 oz Parmesan finely shredded

Instructions

Beans

  • Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.

Everything else

  • Once ingredients are prepared, preheat the oven to 450ºF. In a large casserole dish, toss together the halved tomatoes, scallions, 2 tbsp oil, 1 tbsp vinegar, minced garlic, ½ tsp salt, ½ tsp pepper and the herb sprigs. Roast tomatoes in the oven until tender, about 15 minutes.
  • While that roasts, heat the stock until it boils. Stir in the chipped dill, lemon zest and cumin.
  • Remove the tomatoes from the oven and add the stock, couscous and chickpeas. Cover pan tightly (with foil if necessary) and return to oven for 20 minutes.
  • After 20 minutes, remove from the oven and remove the lid. Remove the herb sprigs and fold in most of the feta and half of the Parmesan. Then put the remaining feta and parmesan on the top. Bake uncovered until the feta starts to melt, another 5 minutes.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1323mg | Potassium: 627mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 370mg | Iron: 3mg
Nutrition Facts
Couscous, Feta and Chickpeas
Amount Per Serving
Calories 429 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 1323mg58%
Potassium 627mg18%
Carbohydrates 47g16%
Fiber 8g33%
Sugar 9g10%
Protein 19g38%
Vitamin A 1600IU32%
Vitamin C 22mg27%
Calcium 370mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Braised Flageolet Beans and Brown Rice

This delicious meal has evolved some over time, especially with the important addition of the brown rice. Brown rice serves several roles here. For one, the brown rice picks up some of the delicious liquid. It also adds its own nutty flavor to the overall dish. And then it helps stretch this meal into a truly delicious 4-6 servings.

Print Recipe

Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 4 servings
Calories: 767kcal

Equipment

  • Dutch oven
  • Pressure cooker

Ingredients

Braised Beans

  • 0.5 lbs dried Flageolet beans
  • 1 farcelette herb bundle – or bay leaves and other herbs in a spice bag
  • 2 tbsp olive oil
  • 1 large fennel bulb
  • 2 medium leeks
  • 2 large shallots
  • 4 cloves garlic
  • ½ cup dry white wine
  • 2 tsp vegetable bouillon to make 2 cups broth
  • 1 tsp salt

Herb Gremolata & Serving

  • ½ cup flat leaf parsley
  • ¼ cup tarragon leaves
  • 2 Meyer lemons
  • 1 clove garlic clove
  • 2 tbsp olive oil for drizzling

Brown Rice

  • 2 cups brown Kokuho Rose rice
  • 2 cups water
  • 1 tsp vegetable (or no-chicken) bouillon
  • ¼ tsp salt

Instructions

  • Rinse and soak the beans in water and 1.5% salt for 6-8 hours, preferably all day.
    0.5 lbs dried Flageolet beans
  • When ready to start preparing the meal, cook the beans along with the herb bundle. First bring the beans, herb bundle and at least 1.5 quarts water to a gentle boil for 5 minutes and then lower the heat to a gentle simmer for at least 20 minutes while you chop the vegetables.
    1 farcelette
  • All of the following can go in the same bowl. Remove the fronds from the fennel (save those for other uses) and cut into large wedges. Clean and keep the white and light green parts of the medium leeks; thinly slice once cleaned of dirt. Mince the 3 large cloves garlic. Thinly slice the shallots.
    1 large fennel bulb, 2 medium leeks, 4 cloves garlic, 2 large shallots
  • Remove 2 cups of the cooking bean water and add the bouillon to the hot bean water. Mix well and set aside. Allow the beans to cook gentle while you start the bigger meal. Right before adding, drain off the excess water.
    2 tsp vegetable bouillon
  • Preheat the oven to 350ºF. Heat 2 tbsp olive oil over medium heat in a large Dutch oven. Add the fennel wedges, leeks, shallots and garlic. Sauté until they begin to soften, about 5 minutes. Add the white wine and continue to cook for another minute.
    2 tbsp olive oil, ½ cup dry white wine
  • Add the bouillon mixture, fully drained pre-cooked beans and herb bundle, and about 1 tsp salt. Stir gently so the beans are submerged (and add more hot bean water or stock if necessary). Bring to a simmer, cover and transfer to the oven.
    1 tsp salt
  • Bake the beans and vegetables, covered, for 30-60 minutes, depending on how done the beans are. Remove the lid and cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, another about 30 minutes.
  • Once you’ve put the beans in the oven, you can make the herb gremolata. In a food processor, add rough-chopped flat leaf parsley, tarragon leaves the zest of both Meyer lemons, and the large garlic clove. Add a tiny bit of Meyer lemon juice if you need to get the mix to blend properly. Set aside in a covered dish until ready to serve.
    ½ cup flat leaf parsley, ¼ cup tarragon leaves, 2 Meyer lemons, 1 clove garlic clove
  • When you have about 45 minutes left, add 2 cups brown rice and 2 cups water with 1 tsp bouillon and ¼ tsp salt to the pressure cooker. Bring to low pressure for 15 minutes and then allow for up to 10 minutes of natural release. Release remaining pressure and fluff the rice and add a touch more salt, if needed.
    2 cups brown Kokuho Rose rice, 1 tsp vegetable (or no-chicken) bouillon, ¼ tsp salt, 2 cups water
  • Once beans are cooked and the dish has dried some, remove from the oven and let it sit for 5-10 minutes away from heat, uncovered.
  • Serve topped with the herb gremolata and some olive oil drizzled on top.
    2 tbsp olive oil

Notes

Serves 4 (approximately)

Nutrition

Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
Nutrition Facts
Braised Flageolet Beans and Brown Rice
Amount Per Serving
Calories 767 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 229mg10%
Potassium 1825mg52%
Carbohydrates 127g42%
Fiber 16g67%
Sugar 4g4%
Protein 24g48%
Vitamin A 1595IU32%
Vitamin C 26mg32%
Calcium 289mg29%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

Print Recipe

Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 485kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ½ lb dry chickpeas
  • 2 bay leaves
  • 1 piece kombu
  • 1 tsp oregano
  • 3 small chilis de arbol

Pilaf

  • 2½ cups boiling water
  • 2 tsp vegetable or no-chicken bouillon
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 cup amaranth rinsed
  • ½ tsp dried basil
  • 1 pinch saffron
  • 1 tsp sweet paprika
  • 1 pint cherry tomatoes sliced
  • 2 tbsp finely chopped parsley optional

Instructions

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
    ½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
  • Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
    2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
  • Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
    2 tbsp olive oil, 1 medium yellow onion
  • Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
    1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
  • When done, break up with a fork and season further, if needed. Add the parsley (if using).
    2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1079mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 9mg
Nutrition Facts
Amaranth and Chickpea Pilaf with Saffron
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 51mg2%
Potassium 1079mg31%
Carbohydrates 74g25%
Fiber 15g63%
Sugar 11g12%
Protein 19g38%
Vitamin A 1151IU23%
Vitamin C 36mg44%
Calcium 176mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sage Pasta and Chickpeas

This meal, of unknown origin, is a great way to use chickpeas with things I typically have in the pantry, except the fresh sage. It’s delicious warm or cold. Don’t forget the capers!

Print Recipe

Sage Pasta and Chickpeas

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 566kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 1.5 cups garbanzo beans
  • Bean spices, including bay leaves, garlic, peppercorns, oregano

Pasta

  • 8 oz dry pasta farfalle or other small shape
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 tsp red pepper flakes
  • 3 cloves garlic minced
  • 4 sprigs sage about 3 tbsp chopped
  • 2 tsp capers minced
  • 1 tsp salt

Instructions

Beans

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 10 minutes and cook on high pressure. Allow for pressure to release naturally for 25-30 minutes and then release remaining pressure. Drain beans.

Pasta

  • When the beans are nearly done, boil the pasta in salted water until al dente. Prepare the other ingredients.
  • Once the beans are done, in a large, wide skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and chopped sage and fry for 20 seconds. Pour into a heat-safe bowl and set aside.
  • In the same skill over medium heat, fry the onion in 1 tbsp olive oil until golden, stirring frequently. Season with the salt, plenty of freshly ground pepper and the pepper flakes.
  • Turn heat to low. Add the drained chickpeas and mix well. Add the cooked pasta to the chickpeas and onions. Then add the capers. Stir well and turn off the heat.
  • Serve topped with the sage and garlic oil.

Nutrition

Calories: 566kcal | Carbohydrates: 92g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Sodium: 641mg | Potassium: 859mg | Fiber: 16g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 6mg
Nutrition Facts
Sage Pasta and Chickpeas
Amount Per Serving
Calories 566 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 641mg28%
Potassium 859mg25%
Carbohydrates 92g31%
Fiber 16g67%
Sugar 11g12%
Protein 23g46%
Vitamin A 201IU4%
Vitamin C 7mg8%
Calcium 108mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.