Friday, February 26, 2016

New Orleans Style Beans with Pickle Power!

vegan gluten free blog kittee
You'd think that beans would be the prettiest food in the world, 'cuz whole civilizations sit on top of them. Nope. 
The PB-BBQ tofu can be found in this post, and the cornbread is my favorite gluten-freezer recipe from Laurie Sadowski.
I've been posting lots of bean recipes lately, 'cuz I've been eating lots of beans lately.

Back in the day, I used to have an old hand-me-down jiggle top pressure cooker, and when its gasket broke, instead of replacing it, I gave the whole thing away. At the time, I felt like it was too much work to try to replace the part, plus I'd gotten bean juice on the ceiling one too many times.

But sometime last year, I realized that I was mostly being lazy about cooking beans, and buying canned instead, and then not eating them as much as I wanted to, because scratch beans are so so so so much better than canned. I was in a downward bean spiral, and I was bringing Mr. Kittee down with me, too. No bueno.

So anyway, to make a long bean story short, I bought and fell in love with an Instant Pot (affiliate link). It also makes the best brown rice in the world, which you know is true, because I gave away my pink Hello Kitty rice cooker.
tofu vegan gluten-free crispy stir-fry protein
New Orleans Style Beans with Pickle Power!
Makes about 4-5 cups
Before you start, please read through the notes and recipe below!

This recipe is my standard way to make New Orleans or southern style beans--the kind that are super creamy with a nice thick gravy. You can eat them with rice or with a bunch of other sides, whatever you like! I mostly cook pintos and red beans this way, but it'll work with other beans too. You might notice it's rillly similar to the butter bean recipe I posted recently. However, this version is scaled down a bit, and zippier--the jalapeño pickle juice is magic! If you don't have any, or want to avoid added spice (it's pretty mild IMHO), you can add a little rice vinegar at the end instead.

Remember! Never add acid to dry beans until they're creamy and as soft as you want them to be. Acid like the jalapeño pickle juice in this recipe, or tomatoes, lemon juice, vinegar, hot sauce, and the like, will toughen the bean skins, and you'll never get them to cook and become creamy. BEWARE!

If you forgot to soak your beans overnight, you can do a quick soak instead. Put them in a large bowl and fill it to the top with boiling water. Cover and let sit for an hour. Drain and rinse before cooking.

What You Need:
❤ 2 tablespoons evoo
❤ 1/2 onion, diced
❤ 1 stalk celery, diced
❤ 1 small red pepper, diced (about 3/4 cup)
❤ 1 jalapeño, seeded and diced
❤ 1 bay leaf
❤ 1 teaspoon salt, plus more to taste
❤ 3-4 garlic cloves, minced
❤ 1 teaspoon onion granules, optional
❤ 1/2 teaspoon smoked paprika
❤ 2 cups dried red beans or pintos, soaked overnight and drained
❤ 3 cups water, plus more if needed
❤ 1/2 teaspoon liquid smoke
❤ Pickled jalapeños, plus liquid
❤ hot sauce and freshly ground white pepper for garnish

What You Do:
In a large pot or pressure cooker, heat the olive oil over medium high heat and add the onion, celery, red pepper, jalapeno, bay leaf and salt. Cook, stirring regularly, until the vegetables soften and begin to brown. 

Add the garlic, optional onion granules, paprika, and continue to cook and stir for about two minutes. 

Add the beans, water, and the liquid smoke. Pressure cook* for 50-55 minutes (no pressure release), or on the stove top, bring to a boil, then reduce heat and simmer, stirring regularly (adding more water if necessary), until the beans are melt in your mouth soft, and the liquid has thickened to form a gravy. Add a spoonful of pickled jalapeños and a couple tablespoons of the jalapeño pickle liquid, to taste. Cook for another few minutes, season to taste with salt and serve with lots of hot sauce and white pepper.

*Cooking Notes: I pressure cook my beans for 50-55 minutes, then continue to slow cook, stirring frequently until they're very soft with a thick gravy. On the stovetop, this will take several hours, and you may need to add additional water.

Thanks for visiting my little crumb of the internet! Come back soon and tell your friends.
xo kittee

18 comments:

  1. Omg, so excited to hear you have an Instant Pot! I purchased mine last Fall, and I love it and find myself using it pretty darn near every day. So I will definitely be trying this one, yum..., and here's looking forward to more Kittee IP updates....!

    ReplyDelete
    Replies
    1. I use mine allll the time too. It's so convenient.

      Delete
  2. Ooooooooh heavenly! Thanks for sharing! I love my instant pot and appreciate recipes that let it shine!

    ReplyDelete
    Replies
    1. Sure! The recent recipes for Ful and Butterbeans are both super IP friendly!
      xo
      kittee

      Delete
  3. you instant pot people!! I have a funky old pressure cooker that I rarely use, and a slow cooker that I truly never use. I just can't figure out what I would do with an Instant Pot!

    ReplyDelete
    Replies
    1. I use mine pretty much every day, Amey! It's so handy for steaming vegetables, dal, beans, stew, etc. It's electric, so you can just leave it going and it'll just keep whatever you're making warm. It even has a yogurt setting!

      Delete
    2. Plus it makes the best brown rice ever!

      Delete
    3. I use mine almost daily, too. It's stellar for beans and veggies. I also use it to make my own soy yogurt, which might be my favorite thing it does. It costs way less than store-bought and tastes so much better.

      Delete
  4. These were delicious! Made with pinto beans and the result was creamy and flavorful. Topped over rice and paired with your PB-BBQ tofu, which was also AH-MAZING! Your idea of pouring pickled jalapeño into the beans resulted in a beautiful tang. Thanks for your creative genius and for contributing to a yummy night at the homestead.

    ReplyDelete
    Replies
    1. Oh! I'm so glad you enjoyed these!! <3 <3

      Delete
  5. These are in my pressure cooker right now, and my house smells so amazing!

    ReplyDelete
    Replies
    1. Yay! I hope you love them. They're a staple around here!

      Delete
  6. Going to make these this week!

    ReplyDelete
  7. What the heck is on the right side of the plate, please??? Looks so good!

    ReplyDelete
    Replies
    1. It's PB-BBQ Tofu. It's linked in the caption under the photo.
      xo
      Kittee

      Delete
  8. This is the first recipe I'm trying in my Instant Pot. Is it 50-55 minutes on the Bean setting?

    ReplyDelete
    Replies
    1. I'm so sorry! Your post was awaiting moderation, and I did not see it. I always cook beans in the instant pot on the manual setting. Hope that helps.

      Delete

I like comments, unless you're a spammer.
Spamming kills baby sea turtles.