I’ve been experimenting with different ways to cook beans. DH is from New Orleans – need I say more?
Since it is pretty hot here at this time of year, I’ve been trying to cut down on the amount of heat from the oven and stove that gets pumped out into the kitchen. So, here’s what I did yesterday to deal with the beans.
I had forgotten to give them an overnight soak, so I got out my trusty Nissan-Thermos vacuum bottle and pre-heated it with hot water. Then soaked the beans in fresh hot water for an hour. I guess it was because the water was so hot, the beans sucked up most of it.
Next they went into the pressure cooker for forty-five minutes, letting the temperature drop of its own accord for about another fifteen minutes. I seasoned them up and let them sit for another half hour, and then added leftover taco meat to make the chili that you see above.
Shredded White Cheddar Cheese added to mine, and the cheese plus Mexican scallions added to Gary’s portion – served over a bit of brown rice and with a side salad – and we were once again at the best Mexican restaurant in town!