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 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Dish
Cuisine: Vegan
Keyword: black bean, black bean stew, stew
Servings: 5- 6 servings
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1cupdried black beanssoaked overnight and drained* [200 g]
2 1/2cupswater[600 ml]
1tablespoonminced ginger
1/3teaspoonasafoetidaoptional
1small onionoptional, leave out if you don’t consume
1/2teaspoonground cumin
1teaspoonsweet paprikasubstitute with cayenne pepper or chili powder if you like it spicy
1teaspooncoriander seed powder
1/3teaspoonallspicesubstitute with a pinch of cinnamon, ground cloves and tiny pinch nutmeg, all mixed together
1teaspoondried oregano
1 - 2tablespoons maple syrup**
1cupcrushed tomatoescanned or fresh [240 ml]
1tablespoonsoy sauce
1bay leaf
1tablespooncoconut oil or olive oil
3/4teaspoonsaltor to taste
1/2cupmixed frozen sweet corn and green peasoptional
4 – 5 stemscurled parsleyor 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/