You can make this with whatever kind of beans you like. We’ve found that here in Mexico we love the Peruano beans and you can find them almost anywhere. Originally from Peru these beans have a mild flavor and creamy texture. Often times I will combine these with black beans. That is the recipe I have here but you can make this also with pinto beans, navy beans, red beans or whatever suits your fancy.
I make this using a pressure cooker…. one of my favorite galley tools. If you don’t have a pressure cooker you can make this on the stovetop but it will take several hours for the beans to get soft. For us boaters, the less time we have ovens and stovetops going the less heat we have to endure in the galley, which is why I love my pressure cooker!
Ingredients:
- 3 Cups Dried Beans (I use 2 Cups Peruano Beans & 1 Cup Black Beans)
- 2 Cloves of Fresh Garlic
- 1 White Onion
- 1/2 Can of Chipotles (1/2 of the Smallest 105 gram can) How much you use depends on how spicy you like your beans.
- 2 Tablespoons Olive Oil
- 6 Cups of Chicken Broth
- 1 Tablespoon Cilantro (I use dried because fresh cilantro is hard to keep fresh for long periods of time. If you use fresh, just use a little less of it.)
- 2 Teaspoons Dill (Again I use dried but fresh is always great as well.)
- Bacon Bits (Optional)
How long to pre-soak your beans depends on how fresh they are when you get them. Fresh beans take less soak time. I usually plan for 24-36 hours or until they are not rock hard. Cover the beans with water, put a cover on the pan and let them sit.
Once the beans have soaked, remove any floaters, rinse them with fresh water and set aside.
Mince the garlic and dice the onion and chipotles. Place the onion and chipoltes in the pressure cooker with 1 tablespoon of oil. Cook until the onions are almost clear then add the garlic. Cooking garlic too long will make it bitter.
Once the onions are clear and the garlic is lightly cooked, add the chicken broth, 1 tablespoon of olive oil, dill and cilantro. Mix thoroughly and then close and lock the lid on the pressure cooker. Cook on high until pressure is reached then cook for 30-40 minutes. Here’s the trick….how long you cook the beans at this point is really dependant upon fresh they were when you started, how long you soaked them, how soft you like them and how much liquid you like in them. I know that sounds a bit ambiguous and I guess it is but I’ve tried many recipes and I always end up cooking my beans longer than what is stated in the recipe. When using a pressure cooker you have to be careful not to overcook them and have all of the liquid dry up. I usually err on the side of caution and cook for 30 minutes first. I then remove from heat and do a quick release to check them. If there is still too much liquid and the beans are not soft enough, I bring them back to pressure for a bit longer. When I do the final release I let it do a natural release of pressure.
If you are afraid of overcooking them you don’t have to bring them back to pressure. You can simply continue cooking off the rest of the liquid on the stove without the lid. Either way works fine.
Once the beans have reached the desired softness and liquidity, add bacon bits to taste.
I always serve them with chopped onions and cheese on the top! YUMMO!
This makes a great side dish or a complete meal and is a wonderful, filling meal when underway.
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