Pressure-Cooker Beans

I am a fan of the pressure cooker.  I have used one for years and years and have always had success.  I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice.  Well, we just got in this new pressure cooker and I tried it out in the store last week.  All I can say is WOW!  I am in love with this thing.  I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop.  Think pressure cooker meets crockpot.  That’s what this thing is.  It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean.  This is one of my own and although very simple, is it quite tasty.

Pressure Cooker Beans
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Pressure Cooker Beans
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Ingredients
Servings:
Instructions
  1. Rinse the dried beans and make sure there are no stones or dirt. Set aside. Dice the onion and mince the garlic.
  2. Heat the pressure cooker on sauté. Sauté the onion until translucent then add the garlic and cook a little longer.
  3. Add the rinsed beans, the liquid and the bouillon if using. Put the lid on the pressure cooker and turn it to the lock position. Set the temperature to pressure cook and the timer to 30 minutes. You can refry the beans by ladling them into a skillet with some of the liquid and mashing them on low heat until they are the consistency you prefer- add liquid as needed so they do not dry out. I really enjoy these beans almost as a thick soup served with cilantro, sour cream and cheese. Sometimes I add a little avocado and green onion. Serve with a tortilla on the side.
  4. The cooker will beep when the 30 minutes are up. Release the steam by turning the valve. When the steam is released, open the lid and you will have a pot of beans! If they seem to need a little more time put the lid back on and give them another 15 minutes.
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Homemade Plum Cake

My sister loves to bake, but she is a gluten-free non-dairy type of girl.  So, needless to say she takes recipes that appeal to her and turns them around to suit her needs.  She does an amazing job and I wanted to share her latest with you!   Especially since Plums are here!

 

Homemade Plum Cake
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Homemade Plum Cake
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Recipe Notes

1 1/4 cups (175 grams) gluten free flour

1/4 cup (30 grams) ground almonds

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (120 ml) flavorless oil (sunflower works well)

1/2 cup (120 ml) non-dairy sour cream

1/4 cup (60 ml) orange juice

1 tablespoon orange zest (the outer orange skin (rind) of the orange)

1 large egg

1 teaspoon pure vanilla extract

1 cup (200 grams) granulated white sugar

7 - 8 Italian prune plums, halved and pitted (can also use 4 - 5 red plums)

 

Procedures: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Butter and flour one - 8 inch (20 cm) spring form pan. (Alternatively spray pan with non stick vegetable/flour spray.) Line the bottom of the pan with parchment paper.

 

First, with a sharp knife, cut the plum in half by following the natural crease in the plum's skin. Then, holding one half of the plum, gently twist the other half. The plum should easily fall into two halves so the pit can be removed.

 

In a large bowl, stir or whisk together the flour, ground almonds, baking powder and salt.

In another large bowl, stir or whisk together the oil, sour cream, orange juice and zest, egg, and vanilla extract. Stir in the sugar. Add the wet ingredients to the flour mixture. Stir until just combined. Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. Sprinkle with the 1 1/2 tablespoons brown sugar.

Bake in preheated oven for about 35 to 45 minutes or until a sharp knife inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Makes one - 8 inch (20 cm) cake.

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