Hey everyone,
It’s Teenuja here.
Due to popular demand, today we’re sharing
an easy pressure cooker recipe which is a
black bean stew that comes ready in just about
45 minutes and makes for an easy weekday meal.
We were approached by COSORI to review their
pressure cooker and share a recipe.
We were not required to make a video but we
were quite pleased with this pressure cooker
so we decided to share this recipe with all
of you as well instead of just a review on
the blog.
COSORI is also giving away a similar pressure
cooker to one lucky follower of the Veganlovlie
blog or channel.
More details on this at the end of the video.
Now let’s move on to the recipe.
I am using black beans that have been soaking
for about 8 hours.
I like to soak them for better digestion.
This pressure cooker will however cook the
beans from dry if you haven’t soaked them.
First let’s get all the spices ready.
You’ll find the printable recipe on our
website.
The link is in the description.
I am using a mix of asafoetida (which is optional),
ground cumin, sweet paprika or chili powder
if you like it spicy.
coriander seed powder
allspice
and dried oregano.
Keep the spices aside for now.
Plug in the pressure cooker.
Press the sauté-browning button.
Then press start.
Let the cooker heat for 2 minutes.
Add one tablespoon of olive oil followed by
the minced ginger.
You can also add in some diced onions at this
stage if you wish.
Sauté for 1 minute.
Add the spice mix and sauté for about 30
seconds.
Add 1 cup of crushed tomatoes.
I am using canned tomatoes, you can also use
fresh.
1 -2 bay leaves depending on the size, a couple
tablespoons of maple syrup or some other sweetener
and a tablespoon of soy sauce.
Sauté for about 5 minutes.
Then press the stop-cancel button.
Drain the soaked beans and add them to the
pot with 2 and half cups of water and 3/4
teaspoon of salt or to taste.
Stir and mix well.
Place the pressure cooker lid on and seal.
Make sure the pressure release valve is set
to the locked position.
Press the beans-chili button (It will default
to the highest pressure 11 minutes and medium
temperature).
Then press start.
If you are using beans from dry, check the
recipe notes on our website for how to adjust
these settings.
After 11 minutes, let the steam go down naturally
until the float valve (i.e. the red indicator)
is in the down position (this will take about
20 minutes).
If you decide to manually let the steam out
by unlocking the valve, the beans will be
al-dente rather than a creamy texture.
Open the lid and let the steam escape away
from you.
Optionally you can add some sweet corn and
green peas at this stage.
Press the stop button.
To thicken the sauce, press the soup button
and press start.
Let it cook until the liquid is thickened
to your desired consistency.
You may place the glass lid on or leave the
pot uncovered for quicker evaporation.
Once you are happy with the sauce consistency,
press the stop-cancel button.
Taste and adjust salt if needed.
Lastly, stir in some freshly chopped parsley
or coriander leaves.
Serve with rice or mashed potatoes along with
some salad or whatever condiments you like.
This stew tastes like it’s been cooking
all day with layers of flavour sealed within
the creamiest tender texture of each bean.
Over here, it’s the perfect time of the
year to be enjoying stews and hearty meals.
If you’ve enjoyed this recipe, don’t forget
to give us a thumbs up.
For the giveaway that I announced earlier
you have the chance to win this 6-quart electric
pressure cooker from COSORI.
Isn’t that wonderful?
It’s like getting an early Christmas present.
You can enter the giveaway on our website.
Check the link to the blog post in the description
below.
This is open to residents of Canada and the
United States.
Good luck to everyone.
Don’t forget to subscribe to our channel
for more videos.
You may also subscribe to our mailing list
and we’ll send you and email every time
we have a new recipe or video.
If you’d like more pressure cooker recipes
from us in the future, leave us a comment
below and let us know.
See you soon.
Bye.
