Category Archives: Pressure Cooker

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Enchilada Casserole with Poblano, Beans and Cheese

March 24, 2019 Sam

This is an instant classic. It’s not particularly difficult, nor is it particularly easy. It is full of flavor and fiber and it saves really well. Cook the beans perfectly and season the sauce just right and it’s an excellent all-around meal.

Print Recipe

Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Keyword: Dry Beans, Enchiladas

Servings: servings

Calories: 653kcal

Equipment

Pressure cooker
Large casserole dish (13-inch by 9-inch)

Ingredients

Beans

340 g dry black beans
Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Enchiladas

18 tortillas 6 inch, preferrably half-corn/half-flour or corn
½ tbsp olive oil
2 medium red onions 4 tbsp finely minced, chop the rest
2 large poblano peppers trimmed, chopped into ½” pieces
½ tsp salt
4 cloves garlic minced
1 bunch cilantro finely mince stems and chop leaves
12 oz cheese sharp cheddar; can also include Monterey Jack

Sauce and Spices

4 cups vegetable broth
2 tbsp olive oil
4 tbsp flour
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chipotle
½ tsp garlic powder
½ tsp black pepper
½ tsp salt

Instructions

Beans

Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. 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. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. 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.

Prep and Enchilada Sauce

While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Prepare enchiladas

Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.

Nutrition

Nutrition Facts

Enchilada Casserole with Poblano, Beans and Cheese

Amount Per Serving

Calories 653 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Cholesterol 60mg20%

Sodium 1411mg61%

Potassium 1016mg29%

Carbohydrates 75g25%

Fiber 14g58%

Sugar 6g7%

Protein 29g58%

Vitamin A 1395IU28%

Vitamin C 48mg58%

Calcium 563mg56%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Pressure Cooker, Side

Baked Beans

December 2, 2018 Sam

This delicious and relatively easy recipe is a great way to get tasty, from-scratch, vegan baked beans. Easily customizable with the strength and type of mustard(s) you use.

Print Recipe

Baked Beans

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Dry Beans, Grilling

Servings: servings

Calories: 199kcal

Ingredients

½ lb beans Alubia Blanca, Whipple, Cranberry, Yellow Eye
1 tbsp neutral oil
1 small yellow onion diced
2 cloves garlic minced
2 bay leaves
1.5 tsp paprika
1 tsp dry mustard
½ tsp salt
2 cups vegetable broth

Finishing

¼ cup tomato powder or paste
¼ cup brown sugar
2 tbsp mustard

Instructions

Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
½ lb beans
Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard

Notes

Serves 4 as a side

Nutrition

Nutrition Facts

Baked Beans

Amount Per Serving

Calories 199 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1858mg81%

Potassium 455mg13%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 17g19%

Protein 6g12%

Vitamin A 567IU11%

Vitamin C 8mg10%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

November 22, 2018 Sam

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

Print Recipe

Lentil-Jeweled Mashed Potatoes

Prep Time15

Cook Time45

Other Prep Time1

Total Time2

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: Lentils, Potatoes

Servings: servings

Calories: 234kcal

Equipment

Stovetop pressure cooker

Ingredients

Lentils

100 g Black caviar lentils
½ medium onion
2 cloves garlic
3 sprigs fresh herbs rosemary, thyme, and/or sage
½ tsp salt
1 tbsp butter
1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

2 lbs Yukon gold potatoes
60 g butter
80 g cream cheese
2 tbsp milk or a bit more
½ tsp salt
½ tsp black pepper

Instructions

Lentils (can be made ahead)

Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
2 lbs Yukon gold potatoes
Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
Stir well and and set aside as you finish the lentils.

Finish lentils

Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
1 tbsp butter
Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
1 tbsp balsamic vinegar

Combine and bake

Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Nutrition Facts

Lentil-Jeweled Mashed Potatoes

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 399mg17%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 407IU8%

Vitamin C 24mg29%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Dry Beans, Favorites, Pressure Cooker, Projects, Weekend Dinner

Vegetarian Pozole

November 11, 2018 Sam

Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)

For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.

Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.

Print Recipe

Vegetarian Pozole

Prep Time1

Cook Time1

Total Time2

Course: Dinner

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 520kcal

Equipment

2 pressure cookers

Ingredients

Pantry / Dry Goods

½ lb dry hominy
½ lb Rio Zape beans or other larger, dark bean
2 bay leaves
1 piece kombu
6 dried chiles de arbol
1 tbsp sweet vinegar e.g., white wine
2 tsp peppercorns
1 tsp epazote (Mexican Oregano)
1 tbsp tomato paste or miso
2 tsp oregano
2 tsp smoked paprika
2 tsp cumin
1 tsp chipotle powder
3 tbsp olive oil divided
2 tsp kosher salt used throughout

Produce

2 yellow onions
6-8 tomatoes or 1 can crushed tomatoes
6 cloves garlic
1 bunch cilantro
4 radishes
2 avocados
1 small cabbage savoy preferred
2 limes

Other

16 oz stock or equivalent bouillon
6 oz queso fresco

Instructions

For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
½ lb Rio Zape beans, ½ lb dry hominy
When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
16 oz stock
Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
6 oz queso fresco

Notes

Serves 6

Nutrition

Nutrition Facts

Vegetarian Pozole

Amount Per Serving

Calories 520 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1551mg67%

Potassium 1578mg45%

Carbohydrates 60g20%

Fiber 19g79%

Sugar 13g14%

Protein 19g38%

Vitamin A 2230IU45%

Vitamin C 81mg98%

Calcium 328mg33%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Fall, Lentils, Pressure Cooker, Projects, Spring, Weekend Dinner, Winter

Gardener’s Pie

April 7, 2018 Sam

I’ve modified this recipe over time and expect to keep tweaking. I have an idea in my head of what this should taste like, and I haven’t yet achieved it.

Print Recipe

Gardener’s Pie

A comfort-food classic made vegetarian

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Comfort Food

Keyword: Dry Beans

Servings: servings

Calories: 407kcal

Equipment

Pressure cooker
Casserole dish

Ingredients

Base

1 large yellow onion
2 medium carrots
1 stalk celery
2 medium turnips
1 tbsp thyme fresh, chopped, or dried
1 tsp rosemary fresh, chopped, or dried
1¾ cups vegetable stock
¼ cup flour
1 tbsp vegan Worcestershire sauce
2 tsp tamari or soy sauce
1 cup diced tomatoes
1 tbsp tomato paste
1 cup French green lentils
1 bunch parsley

Mashed Potatoes:

2 lbs Yukon gold potatoes
3 cloves garlic
1 cup vegetable stock
¼ cup butter
2 oz. cream cheese softened
2 tbsp milk more if needed, but unlikely

Instructions

Dice the onion (about 1 cup), carrot (½ cup) and celery (½ cup) and put into one bowl/cup.
1 large yellow onion, 2 medium carrots, 1 stalk celery
Dice the turnip (½ cup), clean and chop the thyme (1 tbsp) and rosemary (1 tsp), and rinse and pick through the lentils (1 cup).
2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils
Dice the tomatoes (1 cup). Peel the potatoes and cut into 2” pieces. Cut the 3 cloves garlic in half. Mince parsley (¼ cup).
1 cup diced tomatoes, 2 lbs Yukon gold potatoes, 3 cloves garlic, 1 bunch parsley
Add ¼ cup flour to a dry skillet over medium heat. Let the flour sit until you smell it toasting or the edges start to get darker. Start stirring as it gets darker, and stop the process when the flour gets toasty and turns brown. Transfer immediately to a bowl.
¼ cup flour
Get out both pressure cookers. In the electric cooker, set to sauté. Add the onion, carrot and celery and dry sauté for 3 minutes. Then add the turnip, lentils, thyme, rosemary and 1¾ cup vegetable stock. Lock the lid on the pressure cooker, and set for 10 minutes of high pressure, with no warming after. When done, release pressure naturally for 20 minutes, releasing remaining pressure after that.
1 large yellow onion, 2 medium carrots, 1 stalk celery, 2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils, 1¾ cups vegetable stock
In the stovetop pressure cooker, add the cut potatoes, garlic, and 1 cup vegetable stock. Bring to high pressure for 4 minutes. Quick release the pressure. Mash the potatoes, adding the ¼ cup butter, 2 oz. cream cheese, and 2 tbsp milk (or less). Add salt to taste and the parsley.
2 lbs Yukon gold potatoes, 3 cloves garlic, 1 cup vegetable stock, ¼ cup butter, 2 oz. cream cheese, 2 tbsp milk, 1 bunch parsley
Once the lentils are depressurized, pre-heat the broiler. To the lentils, add 2 tbsp of the browned flour, 1 tbsp Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, and 1 tbsp tomato paste. Stir well. Add more toasted flour if it seems thin. Lock the lid in place and let it sit for 3 minutes without heat. Quick release any built-up pressure.
¼ cup flour, 1 tbsp vegan Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, 1 tbsp tomato paste
Transfer the filling to a casserole dish or ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.

Notes

Serves 6

Nutrition

Nutrition Facts

Gardener's Pie

Amount Per Serving

Calories 407 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 760mg33%

Potassium 1361mg39%

Carbohydrates 63g21%

Fiber 16g67%

Sugar 9g10%

Protein 15g30%

Vitamin A 4990IU100%

Vitamin C 63mg76%

Calcium 119mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Skillet Chili with Cornmeal Drop Biscuits

September 24, 2017 Sam

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

Print Recipe

Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Tex-Mex, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 465kcal

Equipment

Pressure cooker
Dutch oven

Ingredients

Beans

¾ cup dry pinto beans (or 1 can pinto beans)
Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

1 tbsp olive oil
2 medium green bell peppers trimmed and chopped
1 large yellow onion chopped
1 jalapeño stemmed and chopped
6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
2 tbsp tomato paste

Spices

2 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp oregano fresh or dried
½ tsp chipotle chili powder

Biscuits

1 cup cornmeal
¾ cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
2 tsp white vinegar
2 eggs
1 tbsp olive oil
1½ tbsp honey
2 oz cheddar cheese
¼ cup water more or less

Serving

2 oz cheddar cheese
¼ cup sour cream

Instructions

Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
3/4 cup dry pinto beans, Bean spices
Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
1 tbsp olive oil
Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
2 oz cheddar cheese
Serve with the sour cream and cilantro.
½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Nutrition Facts

Skillet Chili with Cornmeal Drop Biscuits

Amount Per Serving

Calories 465 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 79mg26%

Sodium 329mg14%

Potassium 974mg28%

Carbohydrates 62g21%

Fiber 10g42%

Sugar 12g13%

Protein 18g36%

Vitamin A 1713IU34%

Vitamin C 58mg70%

Calcium 240mg24%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

May 27, 2017 Sam

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30

Cook Time1

Bean Soaking6

Total Time7 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 295kcal

Equipment

Pressure cooker

Ingredients

1 lb dried beans Mayocoba, Pinto, Black, or other
2 tbsp oregano Mexican Oregano, Epazote, or other
1 medium white onion
6 cloves garlic
1 small jalapeno
1 tbsp chipotle in adobo
6 tbsp vegetable oil

Instructions

Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
6 tbsp vegetable oil
Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Spicy, Flavorful Refried Beans

Amount Per Serving

Calories 295 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 32mg1%

Potassium 820mg23%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 2g2%

Protein 13g26%

Vitamin A 134IU3%

Vitamin C 6mg7%

Calcium 74mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

January 4, 2015 Sam

This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.

It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.

This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30

Cook Time45

Bean Time2

Total Time3 15

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 387kcal

Ingredients

Beans

½ lb dry black beans
½ lb dry kidney beans
bean spices kombu, garlic, onion, red pepper flakes, peppercorn

Chili

2 tbsp olive oil
2 medium yellow onions chopped
2 stalks celery small chopped
2 Anaheim peppers chopped
2 jalapeños diced
2 green bell peppers chopped
4 cloves garlic minced or crushed
2 tbsp tomato paste
2 tbsp chipotle peppers in adobo chopped with sauce
1 tbsp dried oregano
½ tbsp cumin
1 tbsp smoked paprika
2 tsp salt estimate, to taste
28 oz crushed tomatoes

Instructions

Beans

First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.
½ lb dry black beans, ½ lb dry kidney beans, bean spices

Chili

As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.
2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.
2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.
28 oz crushed tomatoes

Notes

Serves 6

Nutrition

Nutrition Facts

Classic Vegan Chili

Amount Per Serving

Calories 387 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1130mg49%

Potassium 1708mg49%

Carbohydrates 67g22%

Fiber 18g75%

Sugar 12g13%

Protein 20g40%

Vitamin A 1421IU28%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.