Bean Nachos

I’ve tried a lot of bean recipes over the years. I’ll keep trying new ones, but I always come back to my favorite.  Lately, I’ve been experimenting with various heirloom beans, such as Buckeye, Santa Maria Pinquito, San Franciscano, and cranberry beans from Rancho Gordo.  Although the seasonings are mostly the same for my standard black bean or pinto recipe, each type of bean has subtle nuances in flavor and texture.  I notice it because I’m doing the cooking, but Noel says I have to cook them side by side for him to do a taste test.  That’s a lot of beans so maybe we need to have a party!

Speaking of which, if you’re in the party mood, why not put on  “Beans and Cornbread” by Louis Jordan and do a little dancing while you’re cooking.  Or if you’re in the spiritual mood listen to “Church” by Lyle Lovett, and have your ‘beans and good cornbread’ with the preacher and his congregation.

Anyway, here’s my recipe as it has evolved over the years.  I use an Instant Pot but with a little liquid and time adjustments the beans can be made by the tried and true way on the stovetop. Just add more water and simmer longer.

With my ‘quick soak’ method’ I just get all my other ingredients ready while the beans are plumping.  I don’t have to remember to presoak and we can still have beans for dinner.

Ingredients:

1 pound dry beans (approximately 2 cups)

4 cups boiling water or enough to cover beans by about 1 ” + 3 cups water

1 medium onion, chopped

1-2 cloves garlic, minced

4-6 tomatillos, chopped (great from your garden or freezer stash-I freeze them raw)

2 tsp. ground cumin

1 tsp. salt

1/2 tsp. ground pepper or several grinds of freshly ground pepper

1 dried hot pepper, poked with several holes or 1/2 tsp. aleppo pepper

1 handful of chopped cilantro or finely chopped stems (don’t throw those stems out)

1 piece kombu** (when I remember – it’s fine without)

Rinse your beans and check for any possible stones that may look like beans.  Pour boiling water over the beans in a heat proof bowl and set aside.  This is assuming you haven’t remembered to soak the beans overnight or for at least 8 hours in room temperature water.  Drain beans and add to Instant Pot along with 3 cups water and the rest of the ingredients.

Set the Instant Pot on Manual High Pressure for 20 minutes and let the pressure release naturally.  Check for seasonings and add a little more salt if you like. The beans will probably be cooked after 15 minutes but I like them soft with thickened gravy.  You can also finish up on the soup setting to thicken it more if you think it necessary.

Serve however you like.  This is my standard taco bean recipe.  You can also use them in enchiladas, burritos, nachos, etc.  Or just have a bowl of beans and some good corn bread!

** Kombu, or kelp, is a sea vegetable that helps to soften beans, making them more digestible and less gassy.  It’s also a source of iodine and other trace minerals.  Read up on it if you’re interested.

 Bowl of Beans