Kemp’s Vegetarian Black Beans – 6-Qt Pressure Cooker Recipe
Welcome to my kitchen! I’m excited to share with you one of my favorite vegetarian recipes – Kemp’s Vegetarian Black Beans. This recipe is perfect for those who are looking for a hearty and healthy meal, packed with protein and fiber. Plus, it’s incredibly easy to make in a pressure cooker, making it a great option for busy weeknights.
What I love about this recipe is that it’s versatile and can be used in a variety of dishes. Add it to chili, bean soup, or stew for an extra kick of flavor and nutrition. Or serve it as a side dish alongside some rice for a simple and satisfying meal.
But don’t just take my word for it – try it out for yourself! With simple ingredients and easy-to-follow instructions, this recipe will become a staple in your kitchen in no time. So, grab your pressure cooker and let’s get cooking!
Why You’ll Love This Recipe
Are you ready for a delicious and easy-to-make vegetarian meal? Look no further than Kemp’s Vegetarian Black Beans! This recipe is sure to become a staple in your kitchen, and here’s why:
First and foremost, these black beans are bursting with flavor. The combination of soy sauce, cream sherry, and medium-dry sherry gives them a unique and savory taste that will leave your taste buds begging for more. Plus, the addition of onion and olive oil adds a subtle sweetness that balances out the dish perfectly.
Not only do these black beans taste amazing, but they are also incredibly versatile. They can be served as a side dish, incorporated into a bean chili recipe, or even used as a base for a bean soup recipe. They also pair perfectly with rice or as a side dish to any Mexican-inspired meal.
But what really sets this recipe apart is how easy it is to make. With just a few simple steps and a pressure cooker, you can have a delicious and healthy meal in no time. And the best part? There’s no soaking required for the dried black beans! Simply combine the beans, water, onion, oil, and salt in your pressure cooker and let it do the work for you.
Overall, Kemp’s Vegetarian Black Beans are a must-try for any home cook looking for a tasty and convenient meal. Trust us, your taste buds will thank you!
Ingredient List
Before we start cooking, let’s gather our ingredients. Here’s what you’ll need to make Kemp’s Vegetarian Black Beans:
- 1 lb dried black beans
- 2 tbsp olive oil
- 1 medium onion, diced
- 6 cups water
- 2 tsp salt
- 1/4 cup soy sauce
- 1/4 cup cream sherry or medium-dry sherry
Don’t worry if you don’t have sherry on hand, you can substitute it with more soy sauce or leave it out altogether. It’s also important to note that we will be using a pressure cooker to cook the beans. If you don’t have a pressure cooker, you can use a slow cooker but the cook time will be longer. Soaking the beans beforehand is not required but it can help reduce the cook time.
Now that we have all our ingredients ready, let’s move on to the recipe how-to.
The Recipe How-To
Now that you have all the ingredients ready, let’s move on to the cooking process. This recipe is designed for 6-8 quart pressure cookers like the Instant Pot. It is important to follow the recipe precisely to get the best results. Let’s get started!
Step 1: Saute Onion in Olive Oil
Set your pressure cooker to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add 1 large onion that has been chopped into small pieces. Sauté the onion for 3-4 minutes until it turns translucent.
Step 2: Add Black Beans and Water
To the sautéed onion, add 1 lb (2 cups) of dried black beans that have been picked over and rinsed. Then, add 6 cups of water, 1 tablespoon of salt and 1 tablespoon of soy sauce. Mix everything together.
Step 3: Pressure Cook the Beans
Close the lid of your pressure cooker and set the valve to “Sealing”. Select “Manual” mode and set the timer for 35 minutes. Make sure the pressure setting is set to “High Pressure”. Once the cooking time is up, let the pressure release naturally for 15 minutes before turning the valve to “Venting” to release any remaining pressure.
Step 4: Add Cream Sherry
Open the lid of your pressure cooker and select “Sauté” mode. Add 2 tablespoons of cream sherry and stir the beans gently. Let the beans cook for another 5-10 minutes on “Sauté” mode until the sauce thickens and the beans are fully cooked.
Step 5: Serve and Enjoy!
Your Kemp’s Vegetarian Black Beans are ready! Serve them hot over rice, or use them as a filling for tacos, burritos, or even as a side dish for chili. You can store the leftover beans in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.
Substitutions and Variations
There are many ways to make Kemp’s Vegetarian Black Beans your own, and I encourage you to experiment with different spices and ingredients to find your favorite version. Here are some ideas for substitutions and variations to get you started:
– Soy sauce: If you don’t have soy sauce on hand, you can substitute tamari or coconut aminos for a similar umami flavor.
– Cream sherry: Medium-dry sherry or white wine can be used instead of cream sherry if that’s what you have in your pantry.
– Canned beans: If you prefer to use canned beans instead of dried, reduce the cooking time to about 10 minutes on high pressure, and use 3 cups of water for every 2 cans of beans. Rinse and drain the beans before adding them to the pressure cooker.
– Chili: Add some heat to Kemp’s Vegetarian Black Beans by stirring in a tablespoon or two of chili powder or chipotle powder before pressure cooking. Serve with rice and a dollop of sour cream for a delicious and easy meal.
– Bean soup or stew: Increase the amount of water to 8 cups and add some chopped vegetables like carrots, celery, and potatoes to the pressure cooker along with the beans. Cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes before quick releasing any remaining pressure. Season with salt and pepper to taste.
– Kidney beans: Swap the black beans for kidney beans for a slightly different flavor and texture. Follow the recipe as written, but increase the cooking time to 35 minutes on high pressure.
No matter how you decide to customize Kemp’s Vegetarian Black Beans, I hope you enjoy this easy and nutritious recipe!
Serving and Pairing
Kemp’s Vegetarian Black Beans are a versatile dish that can be served as a side dish or as a main course. The rich and savory flavors of the black beans pair well with a variety of dishes.
For a simple and satisfying meal, serve the black beans over a bed of rice. This classic combination creates a complete protein, making it an excellent option for vegetarians and vegans. Alternatively, you can use the beans as a base for a hearty bean soup or stew, adding in other vegetables and spices for a more complex flavor profile.
If you’re looking for a spicy kick, try adding the black beans to a chili recipe. The beans provide a rich, meaty texture that complements the heat of the chili peppers. Top with a dollop of sour cream or grated cheese for a delicious twist.
These black beans also pair well with Mexican-inspired dishes. Serve them alongside tacos, enchiladas, or quesadillas for a filling and satisfying meal. The addition of soy sauce and cream sherry to the recipe adds a touch of umami that makes the beans a standout addition to any meal.
To balance out the richness of the beans, pair them with a fresh green salad or roasted vegetables. The acidity and crunch of the salad or vegetables provide a nice contrast to the savory and hearty beans.
No matter how you choose to serve them, Kemp’s Vegetarian Black Beans are a nutritious and delicious addition to any meal.
Make-Ahead, Storing and Reheating
Kemp’s Vegetarian Black Beans are an excellent make-ahead dish, perfect for busy weeknights or meal prepping for the week. The best part about this recipe is that it reheats beautifully, making it a great option for leftovers.
To make ahead, simply follow the recipe instructions, let the beans cool, and transfer them to an airtight container. They can be stored in the refrigerator for up to five days or in the freezer for up to three months.
When reheating, there are a few different methods you can use. The easiest way is to microwave the beans in a microwave-safe container, stirring occasionally until heated through. You can also reheat them on the stovetop, adding a splash of water or broth to keep them from drying out.
If you’re reheating frozen beans, it’s best to thaw them in the refrigerator overnight before reheating. This will ensure that they heat through evenly and don’t end up overcooked on the outside and still frozen on the inside.
As with any recipe, the key to success when reheating Kemp’s Vegetarian Black Beans is to not overcook them. They are already cooked once, so you want to avoid cooking them again for too long, which can result in mushy beans. Instead, aim to heat them through gently until they’re just hot enough to serve.
These black beans make a great addition to many dishes, such as bean chili, bean soup, and bean stew. They’re also delicious served over rice or with a side of cornbread. With their rich flavor and versatility, Kemp’s Vegetarian Black Beans are sure to become a staple in your meal rotation.
Tips for Perfect Results
Cooking black beans in a pressure cooker is an easy way to get a delicious and nutritious meal in no time. However, there are a few tips to keep in mind to ensure that your Kemp’s Vegetarian Black Beans turn out perfectly every time.
1. Soak the beans: While soaking is not required for cooking black beans in a pressure cooker, it can help to reduce the cook time and ensure even cooking. Soak the beans for at least 3 hours or overnight for best results.
2. Use the right amount of water: Use 6 cups of water for every 1 lb of dried black beans. This will ensure that the beans cook evenly and are not too dry or too soupy.
3. Add flavor: To add extra flavor to the beans, add a splash of soy sauce, cream sherry, or medium-dry sherry. This will give the beans a rich umami flavor that complements their earthy taste.
4. Sauté the onions: Sautéing the onions in olive oil before adding the beans and water will add extra depth and complexity to the dish. Make sure to cook the onions until they are softened and translucent.
5. Don’t overfill the pressure cooker: To ensure that the pressure cooker works properly, don’t fill it more than two-thirds full. This will allow enough space for the beans to expand and cook properly.
6. Follow the recipe: When cooking black beans in a pressure cooker, it’s important to follow the recipe exactly as written. This includes combining the beans, water, and salt before cooking and letting the pressure release naturally after cooking.
By following these tips, you can be sure that your Kemp’s Vegetarian Black Beans will turn out perfectly every time. Serve them with rice, in a bean soup or chili, or as a side dish to complement any meal.
FAQ
Now that you know how to prepare Kemp’s Vegetarian Black Beans using a pressure cooker, it’s time to address some frequently asked questions (FAQs) that may help you perfect the recipe. From substitutions to cook time, these FAQs will ensure that you can make the most out of this delicious and nutritious dish.
How long does it take to pressure cook beans in a pressure cooker?
Alright, now it’s time to get started on the beans! First, let’s gather our favorite seasoning and pour it into the pressure cooker. After that, we’ll add in our beans and make sure they’re evenly distributed in the pot.
Now, it’s time to add some hot water. Make sure the water level is about 1 1/2 inches above the beans. Remember, we don’t want to fill the cooker more than halfway to ensure it doesn’t overflow.
Once everything is in place, it’s time to cook! Depending on the type of beans you’re using, cook them for anywhere from 22 to 30 minutes. This will ensure they’re cooked to perfection and ready to be added to our dish.
How much water do you put in a pressure cooker for beans?
When using a pressure cooker, it’s important to remember that there are limitations on how much food and liquid you can add. For solid food, the pressure cooker should not be filled more than two-thirds full. As for liquids and foods that tend to foam, like beans, the pressure cooker should not be filled more than half full. To ensure that beans are fully submerged, add enough water or flavoring liquid to cover them by up to 2 inches, but be careful not to exceed the half fill rule. Remember, safety is key when using a pressure cooker.
Can you put canned beans in a pressure cooker?
If you’re short on time or don’t have dried beans on hand, using canned beans is a great option. To skip the steps of cooking the dried beans, simply replace them with 3 cans of drained and rinsed beans, each weighing 15.5 ounces. Add the canned beans to the pressure cooker along with the other ingredients and follow the instructions as outlined in the recipe. This will save you time and effort while still delivering a delicious and satisfying meal.
How many cups of water for 1 lb of black beans?
To prepare the black beans for cooking, take a large pot or bowl and mix them with water. The ideal ratio is 10 cups of water for every pound of dried beans. This will allow the beans to soak up the water and become plump and tender before cooking.
Bottom Line
In conclusion, Kemp’s Vegetarian Black Beans recipe is a delicious and nutritious way to enjoy a meatless meal. With the use of a pressure cooker, you can have perfectly cooked black beans in a fraction of the time it takes with traditional cooking methods. The addition of soy sauce, cream sherry, and medium-dry sherry adds depth and complexity to the flavor of the beans, making them a standout dish.
Whether you’re looking for a hearty protein source, a flavorful side dish, or the base for a chili or soup recipe, Kemp’s Vegetarian Black Beans will not disappoint. With the option to substitute canned beans for dried beans and to adjust the seasoning to your preference, this recipe is versatile and adaptable to your needs.
Plus, the make-ahead, storing, and reheating tips make this recipe a great meal prep option for busy weeknights. So why not give Kemp’s Vegetarian Black Beans a try and see for yourself why it’s a recipe that’s worth keeping in your repertoire?
Kemp’s Vegetarian Black Beans – 6-Qt Pressure Cooker Recipe
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp Minifie claims that the vegetarian "holy trinity" of flavor is sherry, soy sauce and balsamic vinegar. Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then chill covered up to 1 week, or freeze up to 3 months. Beans thicken a lot as they stand, so thin with water when reheating over moderately low heat. Because these beans are best cooled so they thicken as they stand, some people make a big pot on the stove and designate it for other recipes. So I am giving both the Pressure Cooker directions and the non-pressure directions. The Pressure Cooker takes 1/3 the time. The preparation time does not include chilling time; the cooking time is for the pressure cooker.
- 1 lb dried black beans, picked over and rinsed but not soaked (about 2 1/3 cups)
- 1 medium onion, finely chopped (110g)
- 3 tablespoons olive oil
- 8 cups water
- 1/2 teaspoon salt
ADD WHEN REHEATING
- 1/4 cup cream sherry or 1/4 cup medium-dry sherry
- 1 teaspoon salt
- 1 -2 tablespoon soy sauce
- 1 -2 tablespoon balsamic vinegar
- PRESSURE COOKER.
- In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
- Seal pressure cooker with lid and cook at high pressure, according to manufacturer’s directions, until beans are tender, 30-45 minutes.
- Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don’t try the cold water method with an electric pressure cooker!)
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- NON-PRESSURE COOKING METHOD.
- In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- REHEATING.
- When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.
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