Posts tagged: Teaspoon Cumin

Savory Black Beans subtly flavored with Ham Shank

By , February 13, 2013

Savory black beansSubmitted by Kay A.

For the investment in planning time, you will get a savory, healthy pot of black beans that are versatile to serve. These beans are savory, not spicy. If you want spicy, you will need to add heat to the recipe.

Makes 8 cups. Each cup is approximately 225 calories

24 hours prior to cooking beans

  • 8 ounce ham shank
  • 4 cups water
  • 1 pound dry black beans, rinsed and picked over
  • 8 cups water
  • 2 Tablespoons whey (vinegar will work, too)

Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator.

Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.)

Cooking the beans

Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog.

Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot:

  • the tasty, lean ham shank meat
  • the broth we skimmed
  • the bones of the shank
  • 1 red or green pepper (sliced, seeds removed)
  • 1/2 cup onion, diced
  • 1/2 stalk celery, diced
  • 4 teaspoons minced garlic
  • 1 Tablespoon lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon cane sugar or brown sugar
  • 1 teaspoon salt (we will likely add more after cooking)
  • 1 Tablespoon ground flax or chia seeds (optional – for nutrition not flavor)

Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes.

When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little.

Serving Suggestions:

  • Serve as soup with homemade cornbread
  • With a slotted spoon, scoop some beans and serve over Brown Jasmine rice
  • With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.)
  • Use as the beans in a quick chili recipe
  • Puree to serve as refried beans
  • With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe

 

Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!

By , September 7, 2012

Submitted by Teresa B.G.

Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

  • 4 cups of diced carrots
  • 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

  • Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  • Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
  • Place 1 cup water in pressure cooker
  • Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  • Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
  • Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  • Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!