1 pound dry black beans
4-6 large cloves garlic, chopped
three celery ribs, chopped
i small onion, chopped
1 7-oz. can diced mild green chilies
2 t beef bouillon
1 t kosher salt
1/4 t black pepper
3/4 t chili powder
3/4 t cumin
3/4 t dry oregano leaves
2 bay leaves
2 T light molasses
I always run this through the pressure cooker twice - but you might be able to do it once with everything to cook the beans. I am just not sure how much liquid.
Soak beans the night before. Or, bring dry beans to a boil and then cover and let sit for two hours to do basically the same thing.
Cook black beans according to pressure cooker directions (you guys all have a different pressure cooker than I, but I do 15 minutes on the veggie setting.) Drain until only enough cooking liquid to fully cover beans smoothly (none sticking up).
Add all other ingredients. Stir. Cook on stew setting for 20 minutes.
We serve it over white rice with a fried egg on top.
4-6 large cloves garlic, chopped
three celery ribs, chopped
i small onion, chopped
1 7-oz. can diced mild green chilies
2 t beef bouillon
1 t kosher salt
1/4 t black pepper
3/4 t chili powder
3/4 t cumin
3/4 t dry oregano leaves
2 bay leaves
2 T light molasses
I always run this through the pressure cooker twice - but you might be able to do it once with everything to cook the beans. I am just not sure how much liquid.
Soak beans the night before. Or, bring dry beans to a boil and then cover and let sit for two hours to do basically the same thing.
Cook black beans according to pressure cooker directions (you guys all have a different pressure cooker than I, but I do 15 minutes on the veggie setting.) Drain until only enough cooking liquid to fully cover beans smoothly (none sticking up).
Add all other ingredients. Stir. Cook on stew setting for 20 minutes.
We serve it over white rice with a fried egg on top.
