Saturday, October 12, 2024
Recipe Round Up: Florida Style Black Beans
This is a general guideline. If you want to change it, you can. Once, we had about three tablespoons of salsa verde left in the fridge, so I tossed that in, too. I use our instant pot type pressure cooker. You could do this on the stove or in a slow cooker, but do sauté the vegetables first. In a pot on the stove, it will only take about an hour and a half to two hours, in a slow cooker, it will take six to eight hours on low. I like lime juice in it, too.
4 cups black beans, rinsed and soaked for at least 4 hours or overnight
Safflower/sunflower/avocado/olive oil
4 small onions, or 2 large, peeled and diced
8 bell peppers, seeded and sliced
24 cloves garlic, peeled and minced
1 or 2 hot peppers, minced
1/4 cup ground cumin
3 tablespoons dried oregano
3/4 cup tomato paste
28 - 32 ounces diced, roasted tomatoes with their juice
6 cups vegetable broth (or water)
3 bay leaves
2 tablespoons kosher salt
Use the sauté function on the pot to heat it up, and add enough oil to coat the bottom. Sauté the onions and peppers until they are soft, then add the garlic and hot peppers and cook a minute more. Add the herbs and tomato paste and stir to blend with the vegetables. Cook the mixture a minute or two. Add the diced tomatoes.
Rinse out the cans (if you used cans) of tomato paste and diced tomatoes with a little warm water to get the last of it and put that in the pot. Add the broth, bay leaves, and salt. Pressure cook on high for 5 minutes. Allow to naturally release for at least 5 minutes, or all the way (they will be softer if you let it release completely), then release pressure. Serve with rice.
Labels: Fasting as a Family, Homemaking, Recipes, Tales from the Kitchen
