pressure cooker black bean stew recipe
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4.89 from 18 votes

Pressure Cooker Black Bean Stew Recipe

A pressure cooker black bean stew recipe that comes ready in just about 45 minutes from start to finish and makes for an easy weekday meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Vegan
Keyword: black bean, black bean stew, stew
Servings: 5 - 6 servings
Author: Teenuja Dahari - veganlovlie.com

Ingredients

  • 1 cup dried black beans soaked overnight and drained* [200 g]
  • 2 1/2 cups water [600 ml]
  • 1 tablespoon minced ginger
  • 1/3 teaspoon asafoetida optional
  • 1 small onion optional, leave out if you don’t consume
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet paprika substitute with cayenne pepper or chili powder if you like it spicy
  • 1 teaspoon coriander seed powder
  • 1/3 teaspoon allspice substitute with a pinch of cinnamon, ground cloves and tiny pinch nutmeg, all mixed together
  • 1 teaspoon dried oregano
  • 1 - 2 tablespoon s maple syrup**
  • 1 cup crushed tomatoes canned or fresh [240 ml]
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1 tablespoon coconut oil or olive oil
  • 3/4 teaspoon salt or to taste
  • 1/2 cup mixed frozen sweet corn and green peas optional
  • 4 – 5 stems curled parsley or substitute with coriander leaves/cilantro

Note: If you want to use dried unsoaked beans, add an additional 1 1/4 cups water. After pressing the beans-chili button, set the temperature and pressure to high-maximum.

    Instructions

    • Plug in the COSORI pressure cooker. Press the sauté-brown button. Press start.
    • Let the cooker heat for 2 minutes.
    • Add the coconut oil followed by the minced ginger and onion (if using). Sauté for 1 minute.
    • Add the spices (asafoetida, cumin, paprika, coriander seed powder, allspice, oregano). Sauté for about 30 seconds.
    • Add the crushed tomatoes, bay leaf, maple syrup and soy sauce.
    • Sauté for about 5 minutes (with the glass lid on if needed to avoid splattering).
    • Press the stop-cancel button.
    • Add the soaked beans, the water and salt. Stir and mix well.
    • Place the pressure cooker lid on and seal. Make sure the pressure release valve is set to the locked position.
    • Press the beans-chili button (It will default to 11 minutes highest pressure and medium temperature). Press start.
    • After 11 minutes, let the steam go down naturally until the float valve (red indicator) is in the down position (it will take about 20 minutes resting time). If you decide to manually let the steam out by unlocking the valve, the beans will be al-dente rather than a creamy texture.
    • Open the lid and let the steam escape away from you.
    • Add the sweet corn and green peas if using.
    • Place the glass lid on. Press the soup button and press start. Let cook until the liquid is thickened to your desired consistency. Leave uncovered for quicker evaporation.
    • Press the stop-cancel button once you are happy with the sauce consistency.
    • Taste and adjust salt if needed.
    • Serve with rice or mashed potatoes along with some salad, tomato salsa or coriander chutney.

    Video

    Notes

    *If you want to use dried unsoaked beans, add an additional 1 1/4 cups water. After pressing the beans-chili button, set the temperature and pressure to high-maximum.
    **If you don't want the sweetness to be noticeable, just use 1 tablespoon maple syrup. Two tablespoons add hint more sweetness and is a little reminiscent of maple syrup baked beans, although not as sweet.
     
    Link to original recipe - Pressure Cooker Black Bean Stew Recipe - https://veganlovlie.com/pressure-cooker-recipe-black-bean-stew/