The pressure cooker. I don’t think there is another kitchen appliance out there that evokes such fear. And maybe some confusion too.
When I was a little girl, my parents would routinely use a pressure cooker to prepare meals in a very timely manner. Of course, I can’t recall everything that was made, but there were stews, roasts, and the occasional potatoes. You know, things that would otherwise take muuuch longer to cook.
When I got married several years ago (I won’t date myself here), despite my exposure to the long-term safe use of pressure cookers, I hesitated to use one. There were so many horror stories of people left scarred from exploding pressure cookers and I thought that with my luck, I’d end up in a sorry situation.
But, over time, I began warming up to the idea of trying the pressure cooker, mostly based on my desire to cook food quickly. And so, I tried cooking a roast, which was amazing and speedy. Most recently, I tried cooking beans. Now my mom, who never tried cooking beans in the pressure cooker, had her serious doubts. This sort of puzzled me since I always thought of her as Mrs Pressure Cooker.
After all was said and done, my pressure cooker beans came out perfect! I did a quick 3 minute soak to prepare the beans (in boiling water); this is necessary to remove “field dust” (you don’t want to know…yuck) and it also helps break down indigestible sugars that cause gastrointestinal discomfort.
I then used my cooked black beans to make these delicious and healthy chipotle burgers. If you don’t have a pressure cooker, don’t worry: you can cook the beans using a more traditional method or even use canned beans in you’re in a hurry.
- Black beans, 1 cup dried (2.5 cups cooked) (see note)
- 1 tablespoon oil
- Red onion, medium, diced
- Garlic, 2 cloves, minced
- Egg white, 1
- Quick cooking oats, ½ cup
- Cumin, ½ teaspoon
- Chipolte chili powder (1 teaspoon for mild, 2 teaspoons for medium-hot)
- Fine sea salt, 1 teaspoon (see note)
- Fresh lemon zest, 2 teaspoons
- Oil for cooking, about 2 tablespoons
- Red cabbage
- Sour cream
- Burger buns
- If using fresh beans, do a quick soak by placing beans in a large pot with 5 cups of water, and boil for 2 to 3 minutes. Drain beans, discard soak water and rinse with fresh, cool water.
- After soaking, cook the beans by adding enough water to cover the beans by about 2 inches, then cook over low heat for about 1.5 hours (I used a pressure cooker and the beans cooked in 20 minutes on the 2nd setting (15 ppi).
- Rinse and drain the cooked (or canned if using) beans, place in medium size mixing bowl and crush (not thoroughly) with a large fork
- In a medium sized skillet, add 1 tablespoon of oil and saute the diced onion until fragrant and translucent, about 2 to 3 minutes over medium high heat, stirring constantly, add garlic and cook on medium heat for 2 or 3 more minutes
- Cool onion/garlic mixture slightly and add to the mixing bowl with beans and the remaining ingredients and stir to combine.
- Form patties and set on a large dish.
- If time allows, cover with plastic wrap and allow the burgers to set in the refrigerator for a few hours.
- When ready to cook, heat the remaining oil in a large frying pan, heat pan on high for about a minute, then reduce to medium heat and cook burgers for 3 minutes per side or until a slight crust forms. Use care to flip the burgers as they are fragile
- Serve with buns, guacamole, salsa, sour cream, and/or cabbage
Use less salt if using canned beans, which contain a high amount of sodium