That’s the pressure cooker, building up pressure to make passable black beans in about 20 minutes. They weren’t as falling-apart tender as I would have liked, but that can be fixed with more time under pressure. Fifteen minutes, instead of 12, next time. Maybe 20 if I didn’t think to soak them, like I did today. This device cut my bean cooking time down to an eighth of what it normally is. I am in love.
The beans went into a chili that involved half a pound of ground turkey, an onion, an anaheim, one chipotle in adobo, two tomatoes, three zucchinis, as well as the usual garlic, red chili powder, cumin, and salt. If I do it again, I’ll cook the beans longer, use more salt and a couple more chilis, and add a little Maseca to thicken it. Minor adjustments. It was very good, and very fast.
Wait… this chili seems to involve both beans and meat at the same time.
I’m not sure how I feel about that.
You forgot the zucchini…
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