Beans

Not Refried Beans

Not Refried Beans
Serves 8
Much better for you than something out of a can, these beans are perfect for game day nachos and dips!
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 onion, chopped
  3. 1 bunch cilantro (or parsley), stems and leaves divided and chopped
  4. ¼ teaspoon chipotle powder
  5. 1/2 teaspoon cumin
  6. 2 cups dry borlotti, pinto or kidney beans, soaked
  7. 2 cups water
  8. 1 teaspoon salt
Instructions
  1. In your Fagor prssure cooker, heat the oil and sauté the onion, cilantro stems chipotle and cumin until the onion softens. Add the beans and water.
  2. Close and lock. Turn heat to high. When the pressure is reached, lower heat and cook for 7-10 minutes at high pressure (or for 15-20 minutes at low pressure).
  3. Open with the natural release method. Remove a heaping spoonful of beans (for garnish) and sprinkle the rest in the cooker with salt. Mash using a potato masher to the desired consistency.
  4. Serve sprinkled with whole beans, parsley and an optional dollop of sour cream.
Notes
  1. *Note: Cooking times vary depending on portion size, heating method and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.
  2. Recipe and image contributed by: www.hippressurecooking.com
  3. Courtesy Fagor America
Adapted from Fagor America
Adapted from Fagor America
Cooks Recipes http://recipe.cookswarehouse.com/

Basic Chili Recipe

Basic Chili Recipe
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Chili
  1. 3 medium onions
  2. Olive oil
  3. 6 cloves garlic, smashed
  4. 1 tablespoon chopped fresh oregano
  5. Salt and pepper
  6. Cumin
  7. Homemade chili powder (recipe below)
  8. 1 pound ground bison
  9. 1 small can chipotle peppers in adobo sauce
  10. 1 large can chopped tomatoes
  11. 1 cup chicken stock
  12. 1 bottle robust dark beer
  13. 1 can black beans
Chili Powder
  1. Dried ancho, New Mexico and habanero chilies
  2. 1 teaspoon cumin
Optional
  1. 1 ounce dark chocolate
  2. Fish sauce
  3. Balsamic vinegar
  4. Cream sherry
  5. Soy sauce
  6. Cilantro
  7. Scallions
  8. Sour cream
  9. Grated cheddar
Chili
  1. Dice the onions and saute them in olive oil until they’re soft. Add the garlic and let it soften, too. Add the oregano, some salt and pepper, a bit of cumin and 2 teaspoons of your homemade chili powder – more if you like really hot food.
  2. Add the ground bison and cook, stirring, until it loses its redness. Puree 3 or 4 of the chipotle peppers and stir that in, along with the tomatoes and another teaspoon of your chili powder. Add the chicken stock (preferably homemade) and a cup of the beer and let it all simmer at a slow burble for a couple of hours.
  3. Before serving, stir in a cup or so of cooked black beans. Now you get to play with the flavors. Is it hot enough? Do you want more chili powder? Sometimes I’ll melt an ounce or so of really good chocolate and stir that in to give it depth. Other times I’ll add a spoonful of fish sauce, or a splash of excellent balsamic vinegar. Sometimes soy sauce to spark it up, other times cream sherry to mellow it down. It all depends on my mood. The point is, when you’ve made your own chili powder, everything else is just window dressing.
  4. You can serve this with cilantro, scallions, sour cream and grated cheddar. Or not. It’s that good.
Homemade Chili Powder
  1. I like to use anchos for their winey richness, habanero for their fruity heat, and New Mexicos for their earthy sturdiness.
  2. Wearing rubber or latex gloves to protect your hands, sponge off 2 ancho, 3 New Mexico and 3 habanero chilies (they’re almost always dusty). Cut them in half and remove the tips, where the majority of seeds congregate in dried peppers. Discard the seeds.
  3. Put the chilies into a heavy-bottomed pan (I use cast iron) and toast them over medium-high heat for about 4 minutes, turning from time to time with tongs, until they have darkened slightly. Allow them to cool and then grind the chilies to a powder in a spice grinder or coffee mill. Stir in a teaspoon of toasted ground cumin.
Notes
  1. Courtesy of Le Creuset, adapted from My Kitchen Year: 136 Recipes that Saved My Life by Ruth Reichl
Adapted from My Kitchen Year: 136 Recipes that Saved My Life
Adapted from My Kitchen Year: 136 Recipes that Saved My Life
Cooks Recipes http://recipe.cookswarehouse.com/

Autumn Stew

Autumn Stew
Serves 4
A hearty fall stew, perfect for a chilly night
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Ingredients
  1. 1 1/2 cups vegetable stock
  2. 1 tablespoon low-sodium soy sauce
  3. 1 onion, chopped
  4. 1 red bell pepper, diced
  5. 4 large garlic cloves, minced
  6. 1 15-ounce can chopped tomatoes
  7. 1 pound (about 4 cups) butternut squash
  8. 1/2 teaspoon oregano
  9. 1 1/2 teaspoons chili powder
  10. 1/2 teaspoon cumin
  11. 1/4 teaspoon black pepper
  12. 1 15 ounce can kidney beans
  13. 1 1/2 cups fresh or frozen corn
Instructions
  1. Heat 1/2 cup vegetable stock and soy sauce in pressure cooker. Add onion, bell pepper and garlic. Cook over medium heat until the onion is translucent and most of the vegetable stock has evaporated.
  2. Cut the squash in half and remove seeds. Peel and cut into 1/2-inch cubes.
  3. Add squash cubes, chopped tomatoes, remaining 1 cup water, oregano, chili powder, cumin and pepper to onion mixture.
  4. Close and lock, bring up to high pressure. Lower heat and cook for 4 minutes at high pressure. Release pressure using cold-water method.
  5. Add kidney beans in their liquid and the corn. Cook without lid on for 5 minutes.
Cooks Recipes http://recipe.cookswarehouse.com/