Cuban Vegetarian Black Beans Using Pressure Cooker

Beans

Since my kids are vegetarians, we eat lots of beans. Some of our favorites are these black beans, New Orleans red beans, lentils, and chickpeas. I use a pressure cooker for the basic bean cooking and then finish the dish in a large pot.

Pressure Cooking

Your dad introduced me to pressure cookers. They are widely used in India because they cook foods fast, saving fuel costs. Besides beans, I use ours to cook potatoes, rice, and heat leftovers. They are great for cooking artichokes. Since the artichoke is ready after 5 minutes at pressure instead of the 45 minutes it takes to boil them.

Many people are afraid of pressure cookers because they fear the cookers will explode. I have not had this problem. However, I did melt an aluminum pressure cooker onto an electric stove element. Luckily, your dad was around and was able to replace the element. The melting occurred because I let the pressure cooker run out of water. Before I noticed the problem, I smelled rubber burning. Now, I make sure to use enough water, check the gasket is in good condition, watch and listen for steam escaping, and pay attention to smells while I cook. I have not had a problem with either my second aluminum cooker or a new stainless steel one.

My Bean Method

Sort, wash and soak one pound of dried beans (approximately 2 cups) in water over night or for 6-8 hours. If you are in a hurry, you can boil the beans for 10 minutes in a large pot and leave them to sit for 10 minutes before proceeding. Make sure to sort the beans looking for rocks, dirt, and bad beans. Because of their size, I find more rocks and/or dirt clumps with black beans than other beans.

I cook the beans in two batches in a 1 ½ pan inside my 4 quart cooker on top of the steam tray. I prefer this method because I had problems with bean scum clogging the vent holes and making a mess when cooking beans directly in the cooker. If I had a larger pan and cooker, I could probably cook the beans in one batch. The 1 ½ pan I use is a pot that lost its handle, although it looks like a straight sided dog food dish.

When you are ready to cook, drain the soaking water and rinse beans again. First, put the steam tray (e.g., cooking rack with holes) in the bottom of the cooker. Add water in cooker until it slightly covers the steam tray. Put ½ of the beans in the pan, generously cover with water, and place the pan in pressure cooker on top of tray. Put on cooker lid and weight. Cook on high until it comes to pressure, steam escaping and weight rattling. Reduce heat to medium high and cook for 5 minutes. Turn off heat, and let sit until cool. After the beans cool, I drain the bean liquid and use this liquid to cook a second batch.

Cuban Black Beans

When your dad finds a recipe he likes, he writes it out by hand. We liked the black bean recipe he found, and this version is based on it. The original recipe called for Mojo criollo; I use red wine vinegar or lime juice instead. I also added fresh hot peppers and dried cayenne pepper to the original recipe.

Ingredients

1	Lb.	Black beans, dried
2-3	Medium-Large	Yellow onions, chopped
1	Large	Bell pepper
2-3		Hot peppers, serrano or jalapeño, finely chopped
4-5	Cloves	Garlic, peeled and smashed in garlic press
2-3	Tbsp	Mojo criollo, red wine vinegar, or lime juice
2	Tsp	Cumin, ground
2	Tbsp	Olive oil
1	Tbsp	Salt
¼-½	Tsp	Cayenne pepper, ground
2		Bay Leaves

2

Tbsp

Cilantro leaves, chopped

Directions

1. Cook beans as described above or using your favorite method. 
2. Heat oil in large pan. Add onions and bell pepper and fry until onions are translucent.
3. Add garlic and hot peppers and fry 30 seconds.
4. Add beans and cooking liquid. Bring to a boil.
5. Add cumin, cayenne, bay leaves, and salt. Reduce heat to simmer and cook about 30 minutes. Remove bay leaves.
6. Optional to make beans thick and creamy, using a hand held immersion blender, blend a small amount of the beans.
7. Before serving, discard bay leaves and top with chopped cilantro leaves.

Public Service Banana Bread

Public Service

Paw-Paw worked for over 30 years for New Orleans Public Service, NOPSI, a division of Middle South Utilities System, now Entergy. When I was young, my dermatologist was located in a building near the NOPSI office. Grandma would drop me off at the medical offices, and Paw-Paw would meet me and take me to the doctor. After my appointment, Paw-Paw and I would walk back to NOPSI office on Baronne Street. I would sit in the lobby until he finished his work day. In the lobby, I watched people pay their utility bills and browsed through the rack of recipes provided by the extension service.

When I rented my first apartment as a graduate student, I asked Dad to pick up a set of NOPSI recipes for me. I assembled the 75+ sheets he picked up for me into a binder as my first cookbook.  The banana recipe sheet had about 15 recipes including banana bread, banana pudding, banana cake, and bananas foster

My Variations

To keep cost down, I use ½ stick of butter and ½ stick of margarine. Additionally, I use half white and half wheat flour. This is a great way to use up ripe bananas that you can buy inexpensively by the bag. I like pecans in this recipe, and your dad prefers walnuts. You like it when I substitute chocolate chips for the nuts or add ½ cup of chocolate chips.

Ingredients

¼	Cup	Butter (½ stick or 4 Tbsp)
¼	Cup	Margarine (½ stick or 4 Tbsp)
1	Cups	Sugar
1	Cups	Mashed ripe bananas (2 large or 3 small)
1	Tsp	Lemon juice
1	Tsp	Baking soda
2	Tbsp	Boiling water
2		Eggs, slightly beaten
½	Cup	Chopped nuts
½	Cup	Chocolate chips, optional
1	Cup	Wheat flour
1	Cup	White flour

Directions

1. Preheat oven to 350°. Grease a loaf pan. (I use a Pyrex bread pan.)
2. Cream butter and sugar until light and fluffy. Add bananas and lemon juice and blend well.
3. In a tea cup, add boiling water to soda. Add to creamed mixture. Mix well.
4.  Add eggs and mix well.
5.  Add flour, one cup at a time, mixing well.
6.  Add nuts or chocolate chips, if desired. Mix well with a spatula by hand.
7.  Pour batter into loaf pan. Bake for 1 hour until toothpick inserted in bread comes out clean. If not done, bake for an additional 5 minutes and check again. Repeat until done.
8. Cool for about 5 minutes before removing from pan. (I run a knife around the edge of the pan before removing the bread or use a spatula to loosen the bread before removing.)

Yellow Potatoes/ Potato Bhaji/Indian Ginger Potatoes

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Since my kids were little, this has been one of their favorites. I usually refer to the dish as yellow potatoes, but their dad calls it potato bhaji. He uses bhaji to mean an Indian vegetable.

This is the first Indian dish I learned to cook. My in-laws, my kids' Aji and Azobar (i.e., Indian grandmother and grandfather) taught me how to make it when they visited from India in 1988. Since it was the only Indian dish I cooked then, I used to bring these potatoes when my husband and I went to the Research Triangle Park Maharastra Mandal's functions.

UGA Taste of Home 201

In the summer of 2011, my son learned to cook this dish and typed up the included recipe. I entered the recipe in UGA's Taste of Home competition. Selected entries are made in the university's dining halls. Our winning recipe was served at dinner in Snelling Commons on December 1, 2011, taste-of-home/snelling-2011. Unfortunately due to a schedule conflict, my son did not get to try the school’s Indian Ginger Potatoes. I wonder how UGA’s version compares to ours. We enjoyed receiving a commemorative plate and copy of UGA’s recipe that makes 8600 serving as a prize.

Boil Potatoes

Potatoes are a staple in our house. You should be able to buy potatoes for 50¢ a pound. If you watch sales or shop at Aldi, you can get them for 30¢ a pound.

Select potatoes that are similar in size, so they will be ready at the same time. Wash them in water and scrub with a vegetable brush. Place them in a pot and cover with salted water, about 1 Tbsp in a 4 quart pot. Boil covered for 25-40 minutes until they feel tender when pricked with a fork. I drain them by carefully holding the pot and lid and pouring the water down the sink. Then I let the potatoes cool uncovered in the pot. If you want peeled potatoes, it is easier to peel them while they are still warm.

I usually cook as many potatoes as will fit in a single layer in the pot at a time. Extras can be used for other meals or eaten as a snack.

Ingredients

2	Tbsps	Vegetable oil
1	Medium	Onion, peeled and chopped
1/2 - 1		Hot green pepper, finely chopped
	1-inch	Piece of fresh ginger, peeled and grated
1/4	Tsp	Turmeric
1/8	Tsp	Asafoetida, optional
4	Medium	Potatoes, (adult fist sized), boiled, peeled, and cut into 1 inch cubes
1-1 1/2	Tsps	Salt
1/4	Tsp	Ground red or cayenne pepper
1/8	Cup	Water
2	Tbsps	Cilantro leaves, chopped

Directions

1. Heat oil on high. Add onions, hot pepper, and ginger; and cook about 3 minutes until onions start to brown.
2. Add turmeric and asafoetida to pan, and cook 1 minute.
3. Turn heat to medium low. Add potatoes, salt, red pepper, and water. Cover and cook about 10 minutes until potatoes are hot. Check after 5 minutes. Add more water, if needed, to prevent sticking.
4. Serve topped with chopped cilantro leaves.

Hi kids

This blog is for you. Ten years ago as a wedding present for your aunt, I collected some of our favorite recipes in a Kelkar Family cookbook. I included family memories and tips as well as recipes. I planned to give you an expanded version when you went off to college or rented your own apartments. Instead I am posting our recipes here, so you can access them wherever you are and share them with friends. Relatives and others are welcome to read and cook along. Since you both will be away at college next year, I am going to miss cooking for you.

I have tried to check the recipes to make sure they are clear. If you have any problems, please let me know so I can update them as needed.

About me

My name is Erin Kelkar. I have a son who will graduate from UGA with an accounting degree in May and start work on a masters in the fall. My daughter graduates from high school this year and is waiting to hear from a few schools before deciding where to enroll this fall.

I grew up in New Orleans and met my Indian husband while we were both studying computer science at the University of Louisiana at Lafayette. I have enjoyed learning to cook Indian dishes during our twenty-five years marriage.

I am an avid cook. It is not unusual for me to spend Sunday cooking a big breakfast, a hot lunch, and dinner. Many family photos show me in my favorite spot, standing in the kitchen between the stove and sink.

Since both my kids are vegetarian, I cook lots of beans, grains, and veggies. I enjoy making bread and cook mostly from scratch. We grow vegetables, fruits, and herbs in our home garden. I try to keep food costs down by shopping grocery sales, using in season items, and growing our own food.

Blog name

The blog is named after the pretend restaurant my daughter set up in our kitchen, complete with sign and menus, many years ago.