Overcoming the anxiety of the pressure cooker!
Recipe
I’ve been cooking a lot of beans lately. I kinda forgot how much I enjoy cooking beans, and while they can be inflammatory, in moderation, properly prepared, I find them easy to digest and delicious!
Prep Time: 5 mins, cook time, 25 minutes.
May 04, 2020 • By Seamus Mullen
It’s been years since I’ve cooked with beans, mostly because I’ve often found them to be difficult to digest and inflammatory. If you soak them overnight and cook them in a pressure cooker, they become much easier to digest.
Lately I’ve been cooking batches of dried garbanzos or cranberry beans and keeping them in the fridge so I have a quick, hearty ingredient to throw together into a dish.
Garbanzos in the pressure cooker
These garbanzos are super easy to make, just soak the beans overnight, add them in a 2:1 ratio of liquid to dry- with equal parts water and chicken stock. Toss in your favorite aromatics (a whole carrot, whole onion, dried chile, some thyme and head of garlic or any thing you like) and cook on “high” for 25 minutes.
Once the beans are cooked, they can be seasoned and added into a salad, pureed into a dip or folded into a stew. I always reserve the cooking liquid as it tends to be very flavorful and adds a depth of flavor and richness to stews and soups.
Ingredients
2 cups dried garbanzos
2 cups water
2 cups chicken or beef stock
1 carrot, peeled and left whole
1 onion, quartered
1 head of garlic, cut in half
1 dried chile
1 handful of thyme
Method
1. Soak the beans overnight in water at room temperature.
2. Drain the beans, combine with all ingredients in the pressure cooker and cook on the highest setting for 20-30 minutes. I use the Breville Fast-slow Pro and it takes about 25 minutes for perfect garbanzos.
3. Release the steam, strain and reserve the liquid and set aside in the fridge.