It’s October which means we’re well on our way into football season! That means Facebook will be full of yummy ideas, recipes, and pictures of food and décor for the games. Because let’s face it, most of us love either the game or the gathering of friends and food! I happen to be all about both! We have the opportunity to take part in both every time the Arizona Cardinals play away games at the in-laws. Grilled food, chips, dip, veggies and anything else people feel like bringing.
Beans are a staple in any house for any occasion. They are inexpensive and easy to cook if you know what you’re doing. This is my version of lazy beans because soaking beans for 8 hours overnight is just too hard for me. I’m also too lazy to make them in a slow cooker. I know, me, of all people! I can’t even believe it! I will say this. Beans have brought back a dying art in my kitchen. It has reintroduced the pressure cooker into my day to day cooking.
While some may shake their heads and call me crazy, people of my generation just don’t really cook with a pressure cooker. They were for my parent’s generation. But they truly are AMAZING and more people should have one in their kitchen, especially if you have children and no time to cook. They are ideal for cooking tougher meats because the meat comes out just as tender as if you bought the high end cuts. Totally worth it. And it just cuts the cooking time down to nothing.
The first suggestion for this dish would be to buy your beans in bulk. You can buy beans prepackaged, but it’s so much cheaper bulk. I’m almost positive I paid less than 50 cents a pound for this batch of beans. Once you get your beans home, (bulk or prepackaged) you need to sort them. You want to take out all the split beans and watch for rocks. For storage, I like to keep them (dry) in pint jars. It’s a perfect 2 cup serving for this or any other recipe so I never have to bother with it again once it’s on the shelf.
One final tip when making beans in a pressure cooker. Remember to always cool under water to “quick release” the pressure. Most meat dishes require that you let it sit and let the pressure dissipate on its own but it is not so for beans. This is handy because it allows you to check the beans and if they’re not done to your liking you can just put them back on the stove and cook them longer.