|Topic Review (Newest First)|
|02-10-2016 12:56 PM|
|02-10-2016 12:25 PM|
|Dave in MPLS||I rarely sautee onions when I make chili. I kind of like the raw bite. Oh, and the lazy thing too.|
|02-09-2016 08:07 PM|
|02-09-2016 06:24 PM|
I believe my pressure said if using unsoaked beans add some oil to prevent -- a lot of that foamy stuff that could clog the pressure thingy?
I wouldn't bother to sautee the veggies in advance, in fact I'd wait till after the beans cook and then add them
|02-09-2016 05:22 PM|
|Dave in MPLS||
If you read the black bean chili recipe and thought 'cook beans and tomatoes together? But that is forbidden!' you are correct that it is forbidden as a general rule (or at least not recommended).
But this ain't just cookin'. It's pressure cookin'. The rules change.
Beans cooked with tomato products work out if the cooktime is increased 3 or 4 times. Soaked black beans normally take 4-6 minutes, so the 30 minutes called for in the black bean chili recipe more meets the required increase.
An untested idea: it should be possible to make this recipe with unsoaked beans by increasing the water and increasing the cook time to 1 1/2 hours. I haven't tested this, so try at your own risk, but it looks like it'd work in theory.
|02-08-2016 03:28 PM|
Three Hot and Hearty Vegan Recipes for Winter
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