Friday, April 29, 2011

Black Beans with Mushrooms and Carrot in the pressure cooker

I got a hankering for something Mexican...not too spicy. So I looked in my cupboards and came up with this recipe. Just to let you know, it's better the second day. Use this as a base and create your own!

Soak the beans overnight in 1 tablespoon of baking soda or if you want it done quicker: Boil a pot of water with 1 tablespoon of baking soda and drop in the beans. Turn off flame. Soak for at least an hour. The water will be dark. Rinse and then proceed.

The beauty about this is that all this can be made ahead of time including the rice. Make it the day before you know that your going to have a busy day. All you have to do is grab an individual bowl, put in the rice and top with the beans, then pop it into the microwave to heat them up. Top it with cheese, sour cream and chives. Warm up some tortillas and dinner is served.

  • 1 cup of dried black beans soaked overnight then rinse and drain
  • 1 large yellow onion diced
  • 1 large clove of fresh garlic
  • 1 tablespoon of dried parsley (or use fresh)
  • 1 quart of GF chicken stock
  • oil of choice for frying
  • 1 big carrot diced
  • 1 cup of sliced mushrooms of choice or 2 big handfuls
  • 1 package of  Bear-itos Taco Mix (or use a GF favorite)
  1. Put a couple of tablespoons of oil in the pressure cooker and saute the onions until soft.
  2. Add parsley and cook for 1 minute. Continue stirring. Add garlic and cook 1 minute or until garlic scent is released. Add rinsed black beans. 
  3. Add 1 quart of chicken stock and the taco mix, stir. Close lid on pressure cooker and put on pressure cap.
  4. Heat on high until it starts rocking back and forth, then turn it down so that it keeps rocking.
  5. Cook for 15 minutes and take pot off the heat and run cold water over the pot to let steam escape. 
  6. Open the pot and put in the carrot and mushrooms. Put lid back on with pressure cap and heat back up until it is rocking again (not violently). Cook another 20 minutes. 
  7. Turn off the heat and let sit for 15 minutes, or until steam escapes.
  8. Serve over fresh hot rice and top with cheddar cheese a dollop of sour cream and chives.
*Put this in individual servings and freeze for lunch at work. YUM!

Source: Olinda Paul


  1. Oli,
    We are so craving Mexican food here in Bali! Cannot wait to have the real deal when we get home this summer.
    I noticed you add baking soda to your soaking beans. I always soak my beans but never add the baking soda. I'd love to know what it does.

  2. Erin,
    Yes! I know others don't believe it helps, but it truly helps me. I soak them to soften the skins and somehow (I am not a scientist) it seems to keep bean gases down in your stomach. I do this to all my beans and it works pretty well.

    Maybe it changes the chemical compound in your body when it hits your stomach? I don't know, it's something my mother has always done with her beans. When I don't do it, I have trouble. Hope this helps.

    Thanks for stopping by!