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How to make beans in a pressure cooker is a great way to make beans from scratch in only 30 minutes. This recipe will save your time while cooking.
If you ask me what is the traditional meal in Brazil I will say without hesitation beans and rice along with some kind of salad and meat. At least, that is what people from northeast of Brazil eat almost every single day for lunch. Believe me guys, we eat beans and rice a lot, which is not bad if you eat brown rice and homemade beans made with good quality ingredients.
As you all now, Brazil is a huge country. For this reason, every region down there must have a different way to make beans, but all the recipes end up very flavorful and delicious. This is the way I learned from my mom and I am sharing with you today. The only thing I do different from my mom’s recipe is the vegetable broth. She normally makes it with water, but I think vegetable broth adds more flavorful.
In Brazil, we cook beans in a pressure cooker because it helps food cooks faster. I am pretty sure that every Brazilian owns one. I love my pressure cooker so much, because it is so useful. You can cook beans and much more like chickpeas, lots of different kind of meat and you can even boil an egg in minutes. But, if you don’t have a pressure cooker you can still make these beans in a regular pot, but it will take about 2 hours to the ready.
How to store
The best part of this recipe is that you can make a large batch and store it. I let them cool and refrigerate in a container for up to 5 days or I freeze it for about 3 months. It is a great way to have beans from scratch when you want to eat them or make some recipe that calls for beans like soups, dips, tacos, burritos and so on.
- 2 cups dried Romano beans
- 3 cups of water for washing and soaking the beans
- 8 cups of vegetable broth or water
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 whole red pepper (or any other kind you prefer), chopped
- 1 tbsp tomato paste
- 1 tsp dried parsley
- A pinch of cumin
- A pinch of chili pepper
- 2 bay leaves
- 8 cups of vegetable broth or water
- Salt and pepper
- First, you need to pick through the beans. Discard any stones or any damaged beans.
- Wash the beans in a colander and soak the beans overnight or for at least for 4 hours.
- Next, rinse and drain the beans.
- In a pressure cooker, add olive oil, onions and garlic. Sauté until the onions are golden. Add red pepper, tomato paste, dried parsley, cumin, chili pepper and sauté for 5 minutes more.
- Add the beans, the bay leaves and 8 cups of broth or water.
- Close the pressure cooker and cook over high heat until the pressure builds up.
- Lower the heat to medium and cook for 35 minutes or until the beans are tender and soft. But if you are cooking in a regular pan, you will have to cook the beans for about 1.5 or 2 hours.
- When the beans are ready, taste and add any extra seasonings (salt and pepper), if necessary. Discard the bay leaves and top with fresh green onions. Serve with rice.
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