Tonight’s photo shoot went south when I accidentally deleted all the shots and reformatted the disk. So, another shot was required, in the dark, which is much less good. Fortunately, the food was much more gooderer!
Ingredients
2 lb black beans, dried
1 medium onion, diced
2 celery stalks, diced
1 jalapeno
2 T veggie broth powder or 2 cups of broth
2 tsp turmeric
1 tsp chili powder
1 tsp salt
2 T olive oil
1 small can tomato sauce
Process
If you are not using a pressure cooker, presoak the beans for 6-8 hours.
Place beans, olive oil, onion, celery, and the whole jalapeno in your large pan or pressure cooker. Add fresh water to about 1.5 inches over beans. Cook per directions. I used the pressure cooker, brought it to high pressure, and cooked for 20 minutes and then allowed it to depressurize naturally.
After beans are cooked through, add seasoning and tomato sauce and allow to simmer for an additional 10-15 minutes while you cook rice or couscous (or other grain) for serving.
Serve with or over a grain or use in burritos. I served it here with tri-color couscous and cantaloupe.
1 lb black beans, soaked
Place all ingredients except salt and pepper in pressure cooker. Add water to cover plus 1-2 inches. Cover and heat on high. Cook at high pressure for 15-18 minutes and then allow pressure to naturally dissipate. Remove lid, check beans for doneness, and add salt and pepper to taste.