Food goodness

How do I make black beans from dried in the Instant Pot? This is how. Saute a large chopped onion and several cloves of garlic in a few T of olive oil. Add some spices -- oregano, cumin. Turn the IP off. Add 2.5 lb dried beans and 7 c water, and stir. Cook on high for an hour. Let the beans sit for at least 15-20 minutes -- natural release, not quick. When you take off the lid, add about 1/4 c red wine vinegar, plus salt to taste. If you want... - Just beans: Fish them out with a slotted spoon and add just a little liquid. - Black bean soup: Remove about half the beans and blend the rest in the IP with an immersion blender. - S's refried beans : Fish them out with a slotted spoon but remember to save some of the cooking liquid. - H's gallo pinto : Make sure you save about 1 c of the liquid.

This is such a tasty recipe. I originally watched a Honduran guy named Chuck make it in my apartment kitchen my senior year of college, and I've combined what I remember from him with Cuban recipes from a lovely Mennonite international cookbook. Saute in a wide & deep frying pan: 1 medium onion, chopped 1 small green pepper, chopped 2 cloves garlic, minced When the onion is translucent, add 1/3 of the mixture and a dash of salt to a pot of yet uncooked rice (about 3-4 servings). Cook using your preferred rice-making method. Open two cans of black beans, drain one but don't pour off the liquid from the other. To the veggies left in the frying pan, add the two cans of black beans & liquid. Add: 2 T balsamic vinegar 1 t oregano 1 t cumin 1/2 t coriander salt & pepper cayenne to taste Simmer for as long as it takes the rice to cook. Serve beans over rice. (You can top with cheese or sour cream, but it's irresistable as is. You can also add chicken to this recipe - ...

Laurel's Kitchen (where the spreads came from) is an oldie-but-goodie guide to complete vegetarian nutrition. I recently got Moosewood Restaurant Cooks at Home from our library and it also has some good basics. (I'll post the corn & avocado salad) I love love love my Extending the Table...A World Community Cookbook that I bought years ago at Ten Thousand Villages. It's not actually exclusively vegetarian, but the recipes are from all over the world. (I'll post gallo pinto) I subscribe to Care2.org's monthly recipe email and that always has some delicious-sounding options.