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Dried Red Kidney Beans cooked in Electric Pressure Cooker Recipe

Beans are cooked in 2 phases. During Phase I, beans are cooked without salt sugar or souring agents that may prevent beans from getting tender. During Phase II, salt sugar and souring agents are added, as well as some of the cooked beans are mashed to thicken the broth.

Ingredients

Phase I Basic Cooking

1. Canola or other vegetable oil 4 Tablespoons

2. Onions chopped coarse about ½ to ¾" Dice: 2 cups

3. Minced garlic: 5 Cloves

4. Fresh Ginger peeled thin slice: 1"

5. DRY CURRY SPICES

- Ground Cayenne pepper: ½ teaspoon  or to taste

- Cumin powder: 3 teaspoon

- Coriander powder: 2 teaspoon

- Fenugreek powder: ½ teaspoon

- Ground Fennel: ½ teaspoon

- Cinnamon powder: ¾ teaspoon

- Ground Cloves: ¾ teaspoon

- Ground Black pepper: ¾ teaspoon

- Ground Cardamom seeds: ¾ teaspoon

- Ground Oregano leaves: 1 teaspoon OR Ajwain: ½ teaspoon

6. Whole Jalapeño pepper (OPTIONAL): 1 or 2.... DO NOT CUT OR CHOP

7. Plum Tomatoes, seeded chopped: 3 Cups

8. Dried Red Kidney Beans: 2 Cups

9. Water: 5 cups

Phase II Finish

10. Sea salt: 1 teaspoon or to taste

11. Sugar: ½ teaspoon

12. Fresh Lime Juice: 1 Tablespoon

Method

Phase I Basic Cooking

1. Add Canola oil to Pressure Cooker Pot. Select Brown/Sauté mode. Heat oil for about 3 minutes. Add onions, cook till softened, about 2 minutes.

2. Stir in Minced Garlic Ginger, and DRY SPICES. Sauté for two minute. You may add one or two tablespoon of water to prevent burning.

3. Add Jalapeño pepper, Sauté for one minute.

4. Add Tomato, Red Kidney Beans and water. Stir

5. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 30 minutes. START the pressure cooker.

6. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait 10 minutes, turn the Pressure Release Knob to 'VENT/OPEN' position release remaining pressure.

Phase II Finish

7. Un-lock and open the the lid. Use Immersion Hand Blender to mash about half of the beans. Be careful not to scratch the Cooking Pot.

8. Add salt sugar and lime juice.

9. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 5 minutes. START the pressure cooker.

10. After cooking time is elapsed, it will enter WARM mode. Leave it in WARM mode for about 20 minutes to naturally dissipate pressure.

RETURN TO ELECTRIC PRESSURE COOKING