Kemps Vegetarian Black Beans 6 Qt Pressure Cooker Recipes

KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME

Steps:

• Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
• Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
• Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
• Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

KEMP'S VEGETARIAN BLACK BEANS - 6-QT PRESSURE COOKER

Steps:

• PRESSURE COOKER.
• In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
• Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• NON-PRESSURE COOKING METHOD.
• In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• REHEATING.
• When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.

PRESSURE-COOKER BLACK BEANS

Steps:

• Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
• Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let beans stand in cooking liquid 30 minutes; drain.

KEMP'S BLACK BEANS

Steps:

• Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

SAVORY BLACK BEANS - 4-QT. PRESSURE COOKER

Steps:

• Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
• Drain beans and rinse again. Allow to drain until Step 5.
• In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
• After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
• Add 1 3/4 cups water and rinsed and drained beans.
• Increase to high heat. Stir in cilantro, ground oregano and black pepper.
• Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
• Remove from heat and allow to lose pressure naturally.
• Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
• When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.

PRESSURE-COOKER BLACK BEAN SOUP

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

PRESSURE COOKER BLACK BEANS

Steps:

• Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.