Love the lodge dutchys. Indestructible.
I took some of the beans to the kids and had some for myself. Yummy. I did end up adding some celery salt and some cumin and a little red pepper flake to wake it up.
Since I started the pot at 3:30 am, I got to have some for breakfast. Very filling and warm. Beans should be a breakfast staple.
Many pots of split pea, lentil and navy bean soup have emerged from my trusty pressure cooker. I always add a couple smoked ham-hocks, and spice up a bit more than recommended. Always serve with good crusty bread.
Yeah, baby. I with you on breakfast beans.
Depending on your preferences for fat/grease and mouthfeel, this may or may not work for you, but I’ve recently been adding some beef marrow to my stews, bean dishes, and the like.
The local mega mart has been semi-aggressive in adding it’s “mercado” labeled cuts, which are useful for semi-ethnic dishes. Which includes beef marrow bones pre-sliced into 2/3 inch deep rounds. Sure, I could buy cheaper marrow bones and then process myself, but it’s a lot of work!
Pre-roasted (or not in a slow cooked dish, although I prefer it roasted) and the marrow adds a depth to other dishes. Just my 2 cents!
I’ve posted this in the past. The recipe is basically the same as any other that can be found online. The only thing I did was figure out the proper timing for the pressure cooker.
^^we call these Taco bean wraps. Put on a flour tortilla and a piece of lettuce with grated cheese.
Sometimes I just eat them on a lettuce leaf.
Yummy.
(Gotta be thick sauce or it’s really messy, which is no impairment, really)
This thread inspired me to cook some beans.
Pot of black beans with the mirepoix and jalepeno. I also had some ground venison so I browned that and added some to a bowl, along with rice. The rest of the beans are in the fridge, and half of those are going in the freezer because I just can’t seem to cook a small amount and don’t want them to go bad.
A pressure canner sure makes short work of Great Northerns (or Pintos, or anything else). A bone-in smoked ham or shank is what you want. There isn’t really anything else necessary is the beauty of it. Time or course, is an ingredient as well. Long slow simmering is best. I add a fair bit of garlic, white pepper, cayenne and a bay leaf or two. Onion and maybe carrot towards the end.
I made a pot of beans this weekend (which I do most weekends with some dried legume or other, in the good old Prestige Popular pressure cooker pot; not an Instant Pot or similar, just the basic stovetop pot with a locking lid and rubber gasket and steam valve).
One bag of dried white beans, cooked to tender in the pressure cooker (which takes about a half-hour, no soaking or long simmering required)
One onion diced and sauteed in bacon grease
Crushed brown mustard seed, about a tablespoon
White vinegar, 1/4 cup?
Bay leaf, salt and pepper, a little chili powder
I thought I had ruined the flavor with too much something or other, but after an hour or so of simmering and just sitting in the pot, the result was REALLY good.
I switch off between making Fagioli All’ Uccelletto, Puerto Rican beans, and English beans. I don’t add meat to any of them, though some ham stock is nice to add to the Puerto Rican ones. Cannelli, pink and black beans are all good. I also have recipes for Greek beans and pizza beans (with cheese), though I haven’t made those in ages. Vivian Howard’s recipe for classic baked beans is excellent as well.
i have a couple of bags of that myself … its called “ham-beens” 15 bean soup …and its pretty good
theres a few “flavored” versions like chicken and “cajun” but they have a lot of different beans you can buy
I used those once. I used actual ham in the soup so only used a little of the powdered ham flavor packet it included. I think that stuff would be too heavy a flavor to use the whole packet in a pot of soup. You can buy that ham flavor stuff on it’s own in several forms. I think we had a thread about ham bullion once.
I was just posting in the pressure cooker thread about the vegetarian chili I made tonight! I use one cup of pinto beans, 3/4 cup each of kidney and navy beans, and 1/2 cup of black beans. I saute a chopped onion and a few diced cloves of garlic along with some tomato paste (about 1 tablespoon of the super-concentrated stuff from the squeeze tube) in 2 or 3 tablespoons of oil, stir in some finely diced carrots and celery, mix in about 1/4 cup of mixed red chile powder (tonight, I used about equal amounts of hot Hatch, extra-hot Chimayo, and chipotle) along with smoked paprika and cumin (maybe half to one tablespoon each), add a can of petite diced tomatoes quickly, before the chile scorches. Then the rinsed beans go in along with about one cup of concentrated vegetable broth and ten cups of water. I give that a stir, lock on the instant pot lid, and cook at high pressure for 30 minutes. With the time needed to come to pressure and a slow release, it takes an hour total.
Need a way to dispose of your leftovers or anything?
Yep, that’s it. I throw the flavor packet away, personally 
This one?
I know what we’re having for dinner tonight.
We do a pound of black beans about every other week. Everyone in the family likes bean burritos, and they’re cheap and fairly easy in the instant pot, and the leftovers make a few lunches. My wife generally does the beans the night before: sautes an onion and some garlic and spices, adds the beans and salt and water, and sets the timer.
Think so. There’s a couple of mentions of bullion in that thread.