White Beans & Peppers
White Beans & Peppers
A basic recipe with lots of possibilities. The inspiration for this recipe came from a recipe that listed canned beans and frozen veggies, I have changed it up to use dry beans, and the instructions are for Stove Top or Pressure Cooker preparation of the beans. This is a 2 for 1 recipe, you make bean broth as well, save that for soup or even cooking rice in it. This is listed as a side dish, add a ingredient or two and you have a main dish.
Ingredients
Prepare beans
- 500 grams dried Great Northern Beans, rinsed, soaked at least 6 hours, rinsed again
- 1 onion, quartered
- 2 bay leaves
- 1 teaspoon salt, for pressure cooker preparation
- 2 tablespoons cooking oil, for pressure cooker preparation
Cook the dish
- 1 teaspoon olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped, or green
- 1 onion, chopped
- 1 teaspoon orgeno
- 1 teaspoon cumin
- cayenne pepper, to taste
- salt and pepper, to taste
Instructions
Prepare the Beans - Stove Top
- Drain soaked beans and rinse then transfer to a large pot. Cover by 2 inches with cold water, add a quartered onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper.
Prepare the Beans - Pressure Cooker
- Drain soaked beans and rinse then transfer to a your pressure cooker. Add the quartered onion and bay leaves, add 8 cups (2 quarts) water.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 6 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 6 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, discard the onion and bay leaves.
- Place a strainer on another pot and pour the beans and liquid into the strainer. Let the liquid cool and pour into quart jars, you just made bean broth. Place the cooled bean broth in the fridge, use as a base for soup or even cook rice in it. (I made just over 1 quart of broth, beans soak up a lot of water.)
Cook the Dish
- Dice the bell peppers, onion, and set out the spices needed.
- Heat the oil in a large skillet over medium heat. Stir in onion and bell pepper, and cook until tender.
- Add the drained beans. Season with oregano, cumin, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
- Serve as a side dish with a main of your choice.
Notes
Low cost per serving.
Variant: 1. Add in some boiled chopped chicken or cooked spicy pork sausage (think Kielbasa or mixed scraps) and you have a meal.
Adapted from an internet recipe.
I made this on 29 November 2018, and pressure cooked the beans (and made a quart of bean broth) the day before. Excellent beans and very much liked by the family as well, this is a keeper and on my Go To list now.