Today I prepared black beans. I recommend you use a pressure cooker to cook the beans. In Brazil, pressure cookers are very common. We use them all the time. Here in America, not so much. However, I am sure there are many people out there who have a pressure cooker but don’t use it, because they don’t know how to, or think it’s dangerous or complicated. Well, yes and no. Pressure cookers can overcook or burn food really quickly, so it takes a bit of time and good effort to figure out how to use one. The trick is to control the heat well, never let the pressure cooker cook on high heat, NEVER… and make sure there is enough liquid to cook whatever you are cooking. Also, pressure cookers cannot be overfilled. Usually, they have a marking inside that tells what it’s maxed volume should be and that must be strictly obeyed.
Recently, the InstaPot is a very popular version of a pressure cooker. It’s electric, has a timer, lots of great features. At this moment I don’t have an InstaPot and do not have experience cooking beans in an InstaPot. I am interested in having an InstaPot at some point, and whenever that happens I will be glad to share my cooking adventures using that appliance.
Here are some pressure cookers you can take a look at:
Fissler 8.5qt Vitaquick 26cm Pressure Cooker: http://amzn.to/2C1tRUh
Another amazing pot I use to season the beans:
Lodge 8qt Cast Iron Dutch Oven:http://amzn.to/2sAMKcz
This is my basic recipe to make a typical Brazilian, day-to-day, bean dish (…note: this is not a Feijoada recipe!)
To cook the beans:
2 lb dry uncooked black beans
4 qt water for soaking the beans
4 qt water for cooking the beans
1 tsp salt
1 tsp cumin
To season the beans after they are cooked:
1 large Portuguese sausage link
3 strips of bacon
1/2 large onion
2 cloves garlic
My special topping to give food that extra Brazilian flavor is Farofa de Mandioca or in English, Seasoned Cassava.
If you like to try this recipe at home, I recommend you watch this video: