I’ve done it. I’ve figured out Brazilian black beans in the pressure cooker. And nothing has blown up yet!
- wash beans
- soak beans for about three hours
- roast diced onion and garlic in the bottom of the pressure cooker with olive oil (the olive oil, aside from adding flavor, keeps the skins of the beans from breaking up and clogging the pressure valve)
- put in beans and three cups water for each cup dry beans
- add bay leaves (and sausage, but I don’t do that every time)
- bring to pressure with medium heat and let sit at pressure for 6-8 minutes
- remove from heat and let pressure drop
I could do it without soaking them too if I let it sit at pressure longer. And if I do a quick release of the pressure I have to let it cook longer too. But I figure the natural release gives me time to get the rice finished.
Then I found a recipe on NPR for collard greens to go with them. Yum!
Now to find a recipe for farofa and I’m set.
Beans and rice. Mmmm. Good stuff.