Basic Beans (Legumes)
This is one of my family's favorite recipes. The best thing about this dish is that it can be used for any legume, resulting in a variety of dishes that taste great. I use a countertop pressure cooker for this recipe, but it can be done using a stove top pressure cooker, or a regular pot on the stove.
INGREDIENTS (serves 4-6)
- 2 cups dry beans or peas of your choice
- 1 medium onion, diced
- 1 medium bell pepper, diced (I use 1/3 green, 1/3 red, 1/3 orange)
- 1/2 to 1 jalapeño pepper, diced (optional)
- 3 to 4 garlic cloves, minced
- 1 1/2 Tbsp dried oregano
- 2 celery stalks with leaves
- 3 to 4 cilantro stalks with leaves
- Course salt to taste
- Wash beans/peas and place in a bowl. Cover with 6 cups cold water and soak overnight, or at least 12 hours. Drain and rinse beans until water runs clear.
- With the pressure cooker set to brown setting (or in a 6-quart pot on the stove), heat olive oil. Add onions, bell pepper, jalapeño pepper, garlic, and oregano. Sauté until tender and fragrant.
- Add soaked beans. Cut celery stalk so they fit inside pot and place on top with whole cilantro stalks (these will be removed after cooking). Cover with water until 1 inch above level of the beans. Season with salt until water is slightly saltier than you want the final dish (If following a low sodium diet, read this first). Cook for 80 minutes at 40 lb. pressure. (If cooking in a regular pot on the stove, simmer until beans are tender.)
- When finished, continue to cook, uncovered, until "gravy" is the desired thickness to serve over rice, or leave thinned out to serve as a soup.
- Serve as soup (add more water if needed) with diced avocado, diced tomato, chopped fresh cilantro, and a dollop of sour cashew cream.
- Serve over Cauliflower Rice, Wild Rice or Brown Rice