Comments on: Red Beans and Rice (Pressure Cooker) http://www.foodiegazette.com/red-beans-and-rice-pressure-cooker Adventures in good eating -- recipes and food writing by Margaret "Meps" Schulte Tue, 31 Jan 2012 04:40:58 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Pressure Cooker http://www.foodiegazette.com/red-beans-and-rice-pressure-cooker/comment-page-1#comment-5534 Pressure Cooker Wed, 13 Aug 2008 15:44:38 +0000 /?p=1982#comment-5534 Pressure Cooker and Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. So, i have some info and products about pressure canner, pressure canning, pressure canner cooker and more that i could be able to share with you if you have it :D <a href="http://pressure-canner.blogspot.com" rel="nofollow">Pressure Canner</a> Pressure Cooker and Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. So, i have some info and products about pressure canner, pressure canning, pressure canner cooker and more that i could be able to share with you if you have it :D

Pressure Canner

]]> By: Bud http://www.foodiegazette.com/red-beans-and-rice-pressure-cooker/comment-page-1#comment-4052 Bud Sun, 04 Mar 2007 05:11:44 +0000 /?p=1982#comment-4052 Black Beans Peru (Juan Parodi) Original recipe with my comments. I don't modify written recipes given to me but I add comments. 1 lb black beans, dried Sofrito 3/4 lg spanish onion, chopped fine 2 cloves garlic, minced 1 bay leaf 1/8 tsp cumino, ground (cumin) 1 med green pepper, chopped medium 1/3 cup olive oil 1/2 cup up to 1 cup olive oil 1 Tbs vinegar salt to taste pepper to taste 1 Examine beans and remove defective ones, stones and dirt. Rinse briefly and soak for several hours or overnight. Water should be double the depth of the beans 2 Cook beans in the same (underlined) soaking water for about 1 1/2 hours at a low heat or in a pressure cooker for 35 minutes at 15 pounds (seems long, perhaps 10-15 minutes with natural cooling, finish beans by simmering). 3 Prepare Sofrito. 4 Combine salt, pepper, chopped onion, minced garlic, chopped green pepper (1/2 inch on a side), bay leaf, cumino (1/8 tsp. is correct, perhaps increase to 1/4 tsp) and 1/3 cup olive oil. Saute over medium low heat to soften but not to brown. 5 When beans are finished cooking, add sofrito and cook uncovered an additional 15 minutes over a low heat. Stir occasionally. Bean broth should thicken. 6 Add much olive oil, 1/2 to 1 cup is not too much. (Olive oil is used as the main seasoning. I questioned Juan about the amount of oil and was told it was necessary. If using a strong (virgin) oil, I would use less) 7 Add tbl. of vinegar, another important addition. (Perhaps lemon juice would work also) 8 Cook 5 minutes more, stiring and crushing some beans against the side of the pot. Serve as a soup or over rice. Chop rest of onion for a garnish or just use the whole onion for sofrito. Has an excellent taste. Recipe Type Beans/Grains Cooking Tips To use white or red kidney beans, drain off soaking water and replace with an equal volume of fresh water before cooking. 1 or 2 cups of chopped (1/2 inch on side) potatoes can be added during the cooking of the beans or add them later after cooking them separately. Recipe Source Author: Juan Parodi Black Beans Peru (Juan Parodi)

Original recipe with my comments. I don’t modify written recipes given to me but I add comments.

1 lb black beans, dried
Sofrito
3/4 lg spanish onion, chopped fine
2 cloves garlic, minced
1 bay leaf
1/8 tsp cumino, ground (cumin)
1 med green pepper, chopped medium
1/3 cup olive oil
1/2 cup up to 1 cup olive oil
1 Tbs vinegar
salt to taste
pepper to taste

1 Examine beans and remove defective ones, stones and dirt. Rinse briefly and soak for several hours or overnight. Water should be double the depth of the beans
2 Cook beans in the same (underlined) soaking water for about 1 1/2 hours at a low heat or in a pressure cooker for 35 minutes at 15 pounds (seems long, perhaps 10-15 minutes with natural cooling, finish beans by simmering).
3 Prepare Sofrito.
4 Combine salt, pepper, chopped onion, minced garlic, chopped green pepper (1/2 inch on a side), bay leaf, cumino (1/8 tsp. is correct, perhaps increase to 1/4 tsp) and 1/3 cup olive oil. Saute over medium low heat to soften but not to brown.
5 When beans are finished cooking, add sofrito and cook uncovered an additional 15 minutes over a low heat. Stir occasionally. Bean broth should thicken.
6 Add much olive oil, 1/2 to 1 cup is not too much. (Olive oil is used as the main seasoning. I questioned Juan about the amount of oil and was told it was necessary. If using a strong (virgin) oil, I would use less)
7 Add tbl. of vinegar, another important addition. (Perhaps lemon juice would work also)
8 Cook 5 minutes more, stiring and crushing some beans against the side of the pot. Serve as a soup or over rice. Chop rest of onion for a garnish or just use the whole onion for sofrito. Has an excellent taste.

Recipe Type
Beans/Grains

Cooking Tips
To use white or red kidney beans, drain off soaking water and replace with an equal volume of fresh water before cooking.

1 or 2 cups of chopped (1/2 inch on side) potatoes can be added during the cooking of the beans or add them later after cooking them separately.

Recipe Source
Author: Juan Parodi

]]> By: Meps ‘n’ Barry’s Recipe File » Red Beans and Rice (From Dave Cash) http://www.foodiegazette.com/red-beans-and-rice-pressure-cooker/comment-page-1#comment-3484 Meps ‘n’ Barry’s Recipe File » Red Beans and Rice (From Dave Cash) Sat, 31 Dec 2005 01:17:56 +0000 /?p=1982#comment-3484 [...] Barry did a pressure cooker version of the recipe too. =================== In January of 2005, I sent the following letter with this recipe to food columnist Judyrae Kruse of the Everett (Washington) Herald, and the recipe was published. Following is the letter with the story of Dave’s Red Beans and Rice: [...] [...] Barry did a pressure cooker version of the recipe too. =================== In January of 2005, I sent the following letter with this recipe to food columnist Judyrae Kruse of the Everett (Washington) Herald, and the recipe was published. Following is the letter with the story of Dave’s Red Beans and Rice: [...]

]]> By: Barry http://www.foodiegazette.com/red-beans-and-rice-pressure-cooker/comment-page-1#comment-1 Barry Mon, 23 Aug 2004 21:21:12 +0000 /?p=1982#comment-1 The one-pot pressure cooker version: 4 C boiling water 1 C brown rice Bring to pressure and cook for 10 minutes Meanwhile chop and saute onions and pepper (if you're lazy, you could just throw them in with the beans, un-sauteed). Quick-release pressure cooker. Throw in rest of ingredients (except salt), including beans, spices, onions, and peppers. Can also add 1 pound of kielbasa, sliced, at this point. Bring to pressure and cook for 12-15 minutes, followed by natural pressure release. Add salt to taste. The one-pot pressure cooker version:
4 C boiling water
1 C brown rice
Bring to pressure and cook for 10 minutes
Meanwhile chop and saute onions and pepper (if you’re lazy, you could just throw them in with the beans, un-sauteed).
Quick-release pressure cooker.
Throw in rest of ingredients (except salt), including beans, spices, onions, and peppers. Can also add 1 pound of kielbasa, sliced, at this point.
Bring to pressure and cook for 12-15 minutes, followed by natural pressure release.
Add salt to taste.

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