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Quick Cuban Rancho Gordo Beans Recipe

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    Quick Cuban Rancho Gordo Beans Recipe

    ​ I modified this Panning the Globe recipe for Quick Cuban beans by cooking Rancho Gordo Ayocote Negro beans the day before in the Instant Pot, storing them overnight in their broth. The next day I cooked up the savory bean stew in the Instant Pot using the Saute function and then pressure cooking the whole concoction for 30 minutes more. The beans are pretty large. They turned out just right even with a double dip in the pressure cooker.

    Here is the recipe with my modifications noted. The photo is from the original recipe's website.





    Quick Cuban Black Beans

    ★★★★★
    Beans, Lentils, Garbanzos etc., Cuban
    Prep Time: 15 mins Cook Time: 20 mins Servings: Yield: 6 Source: Panningtheglobe.com

    DESCRIPTION

    This was delicious. Substituted chopped red Anaheims (5 to 6 small ones) for the red bell pepper. That added just the right amount of heat. I cooked the dried Ayocote Negro beans in about 6 cups water (enough to cover by an inch in the Instant Pot) the day before using the Instant Pot 80 min High NPR.
    The next day I made the stew including the cooked beans and their broth in the Instant Pot set to 30 min High NPR.

    INGREDIENTS

    1 tablespoon extra virgin olive oil
    4 ounces slab bacon cut into 1-inch by ½-inch lardons

    4 to 6 red (hotter than green) Anaheim peppers, chopped
    or
    1 large red bell pepper, chopped

    1 large yellow onion, finely chopped
    6 large cloves of garlic, minced
    teaspoons ground cumin

    4 15-ounce cans of black beans with their liquid
    or
    1 lb dried black beans ( Rancho Gordo's large Ayocote Negro beans 80 min High NPR undrained. This makes 6 cups)

    1 tablespoon cider or white vinegar
    2 bay leaves
    teaspoons Kosher salt, or to taste
    ¼ teaspoon freshly ground black pepper, or to taste
    ½ cup - 1 cup of water or broth (chicken or vegetable), if needed

    OPTIONAL GARNISHES:
    Lime Wedges
    Chopped cilantro
    Sour cream
    Cotija Cheese, grated
    Sliced Avocado


    DIRECTIONS

    Heat oil in a large heavy saucepan over medium-high heat.
    Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes.
    Add chopped pepper and onion. Cook, stirring, for one minute.
    Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables.
    Add cumin and cook, stirring, for 30 seconds to toast the cumin.
    Add 1 can of beans with their liquid or 1 cup of the cooked beans to the pot. Use a potato masher or the back of a fork to gently mash the beans.
    Add the remainder of the beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
    Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
    Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.

    Note: usually I add vinegar at the end of a stew recipe for brightness, but decided to follow the recipe and add it as directed. It turned out fine with plenty of zip from the vinegar.

    Kathryn​

    #2
    That looks excellent, Kathryn ... thanks for sharing!

    Comment


      #3
      Thanks, always up fer some beans, Sister!

      Comment


        #4
        Why couldn't you have posted this a few hours earlier? The Rajma Beans are turning out well but this looks good too.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          There are always more Rancho Gordo beans on the shelf....



          Kathryn

        #5
        Those lardons are hidden prizes in the beans!

        Comment


          #6
          I was looking for a more satisfactory method of doing Rancho Gordo black beans in the pressure cooker after a so-so run this weekend. Thanks, Kathryn - you read my mind! Definitely going to give this one a try.

          Does "Rancho Gordo's large Ayocote Negro beans 80 min High NPR undrained." mean that you cooked them in the InstantPot, but No Pressure? We have a Fagor, which is basically the same as InstantPot but that setting isn't familiar to me.

          Comment


          • Jim White
            Jim White commented
            Editing a comment
            I'm sure Kathryn will be along to clarify for sure, but I think the "NPR" is for natural pressure release. With the Instant Pot, you have the option of a quick release of pressure or just letting the pressure go down naturally as the cooker cools off.

          • Caffeine88
            Caffeine88 commented
            Editing a comment
            Thanks Jim White I just didn't recognize the acronym. That being the case - 80 minutes at high? I cooked their smaller black beans for 16 + 5 + 5+ 6 + 4 = 36 minutes with Unnatural (?) pressure release (yeah, I don't have any idea what I'm doing). I found one recommendation for 10-12 minutes for soaked beans, and figured we'd be in good shape at 16-20. It took wayyy longer, but still nowhere near 80 minutes. I would have expected them to get blasted into mushy oblivion??

          • Caffeine88
            Caffeine88 commented
            Editing a comment
            We also have the Ayocote Negro beans, but haven't tried yet.
            I really don't want to obliterate them, and it's pretty aggravating to keep restarting the PK to get beans cooked to just past al dente.

          #7
          Caffeine88 , I cook beans in the Instant Pot about once a week. I seldom soak them anymore. My go-to settings for average-sized unsoaked beans are 65 minutes on High pressure, allowing for Natural Pressure Release, which takes an additional 40 minutes or so, going from IP's High pressure to a pressure that allows for easy lid release without having to vent the pot.

          Since the Instant Pot does not achieve the pressure that your stovetop Fagor most likely does, your cook times will be much less. High Pressure on the Instant Pot Duo 60 that I use is 10.2-11.6 psi. Your Fagor most likely achieves 15 psi. So your times will be shorter to reach "Creamy Bean Nirvana" than mine.

          As a general rule of thumb, electric pressure cookers' high-pressure setting reaches a maximum of 12 to 12.5 psi. This is a lower psi than stovetop pressure cookers, which reach about 15 psi. Many people who have Instant Pots add about 20% to the cook times used for stovetop pressure cookers to achieve comparable results.

          For the Instant Pot Duo-60
          High Pressure

          (10.2 - 11.6 psi)
          Low Pressure
          (5.8 - 7.2 psi)

          One other factor that will make your cook times different from mine is the altitude at which I cook: 3700 ft. The rule of thumb for that is to add 5% to the cook time for every 1000 ft above an altitude of 2000ft.

          So the combination of my IP cooking at a lower pressure than yours and the altitude at which I cook is why my cook times are longer than yours to achieve similar results.


          I've been cooking Rancho Gordo beans exclusively for a few years now. At first I started out somewhere around 30 minutes on High pressure with NPR. Since I can't stand crunchy beans at the end of a pressure cook and, like you, rarely have the patience to re-pressurize for a second go-round, I started adding time with several bean cooks.

          At this point, this is my rule of thumb based on the size of the bean for the IP Duo-60 at 3700 ft altitude. The beans are not soaked:

          Small beans (like flageolet and soft beans like Christmas Lima) High pressure 55 minutes with NPR (Natural pressure release)
          Medium beans (like Hidasta red beans and Midnight blacks, Marcella cannellini beans) High pressure 65 minutes with NPR
          Large beans (like Cassoulet or tougher ones like Good Mother Stallard) High pressure 75 minutes with NPR
          Extra large beans (like Royal Coronas) High pressure 90 minutes with NPR

          Having cooked unsoaked Ayocote Negro beans before, I knew that they needed a bit more time than the large bean rule of thumb. That's why I chose 80 minutes High pressure with NPR for this recipe.

          I usually add water to the Instant Pot to cover the beans by one inch. This is often around 6 to 8 cups to a max of 9 cups, depending on how much broth I'm going for.

          My disclaimer: these are the times that work for me. I don't mind a few blown beans if 99%+of the beans are creamy. If I pre-soak the beans, there are fewer blown ones. I've seen plenty of Instant Pot recipes on the internet that say that unsoaked beans can be cooked to tenderness in 20-30 minutes, but this has never been my experience with my IP. Those recipes always make me wonder what I'm doing wrong.

          That said, the proof is in the cooked bean's tenderness, which sometimes takes a few cooks to lock into solid cook times.

          Kathryn
          Last edited by fzxdoc; November 15, 2021, 04:03 PM.

          Comment


          • Caffeine88
            Caffeine88 commented
            Editing a comment
            Doc. Wow.
            That was so much more than I was hoping for. I really love the explanation to go with the information. We're about 600 ft and I do have an electric Fagor. However, I'm now armed for whatever challenge may lie ahead! 😁👍🏻

          • Bkhuna
            Bkhuna commented
            Editing a comment
            You should have an IP bean blog!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Caffeine88 , check your manual, if you're curious about your Fagor electric pressure cooker's psi.

            A quick Google search showed that Fagor MultiCooker and America Lux models reach 9psi on their High settings.

            Fagor does sell stovetop models, which I mistakenly thought you have, that get up to 15psi.

            Kathryn

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