Cuban Black Beans <t> (Pressure Cooker) (Veg Recipe




Cuban Black Beans <t> (Pressure Cooker) (Veg Ingredients

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A Recipe for
Cuban Black Beans <t> (Pressure Cooker) (Veg

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Cuban Black Beans <t> (Pressure Cooker) (Veg

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

Robert Frost






Cuban Black Beans <t> (Pressure Cooker) (Veg Directions

A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

2 cups black beans 5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil beans
for 2 minutes; turn heat off, cover beans and let sit for 1 hours.

Add the following ingredients:

1 or 2 bell peppers, chopped l large onion, chopped 4 cloves
garlic, minced 1/2 tsp pepper salt or to taste 1 tsp oregano 1 bay
leaf 2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and
add the following ingredients:

2 tbsp vinegar 2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

Posted by "Gloria E. McCrary" <MCCRARY@psl.nmsu.edu> to Fatfree
Digest [Volume 13 Issue 16] Dec. 16, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80á

Serves: 1

 

 

 

 

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