Cooking from the Pantry - Instant Pot Beans

If you are one of the many people that stocked up on dried beans recently but have never cooked them before don’t fret. Cooking beans is really easy, as Steve Sando of Rancho Gordo says “You cook them until they are done.” But I think a few tips are helpful not only so you cook them all the way through but so they are delicious as well.

Dried beans have long been a pantry staple at our house and the ones from Rancho Gordo are especially good. I even wrote about Rancho Gordo in one of my very first blog posts nearly seven years ago! Our local PCC usually carries a few varieties but every few months I order a big box of several different kinds. I am especially grateful to have them now…

These days I only cook beans in my Instant Pot and I’ve really fine-tuned my process and cooking times over the last few years. I take my beans seriously - they need to be fully cooked and tender but remain intact!

Soaking is often listed as optional but in my book it is required. Not only can you begin to season them while they soak, but it ensures they cook evenly and come out perfect every time. From the super useful NYT Bean Cooking Guide Melissa Clark put together:

Another super important tip: make sure you sort through the beans for small rocks before proceeding. Most times you won’t find anything but sometimes you will and you will be happy to have found them before your teeth do…

Here is what I’ve discovered works well for me with my favorite Rancho Gordo varieties:

INSTANT POT BEANS

1 lb bag of beans, sorted for rocks. Cover with 2 inches of water and add 1 Tbsp kosher salt and soak overnight (at least 12 hours but up to 24 - especially for the larger Corona ones).

Drain and rinse the soaked beans. Add beans to the pot and cover with an inch or so of water. Add 1 Tbsp kosher salt (I use Diamond Crystal, if you use Morton’s you might want to half the amount to the start and then season to your liking), two bay leaves, a good pour of olive oil and 3-6 cloves of garlic.

For all beans cook on high pressure and let the pressure release naturally after cooking. The beans will firm up as they cool. Let them cool to room temperature in the pot before transferring them with their liquid to a container for storing. Also never toss the cooking liquid! It is so flavorful and you can freeze it for later use in place of stock in soups etc.

COOKING TIMES

MARCELLA  - 12 MINUTES

PINTO – 17 MINUTES

CHICKPEAS – 22 MINUTES

BLACK ­– 16 MINUTES

YELLOW WOMAN ­– 16 MINUTES

BORLOTTI – 17 MINUTES

CORONA – 22 MINUTES

CASSOULET – 16 MINUTES

AYOCOTE BLANCO – 12 MINUTES

Kitchen Basics - Housemade Ricotta

One of the simplest, yet meal-altering things you can make in your kitchen is fresh ricotta. It resembles nothing like any store-bought version (even the good ones) and it takes hardly any effort. My lunch yesterday, sun-golds and chives from the garden, Maldon sea salt, olive oil and still warm ricotta…

HOUSEMADE RICOTTA - originally via Ina Garten’s Cook Like a Pro

4 cups whole milk

2 cups heavy cream

1 teaspoon kosher salt

3 tablespoons good white wine vinegar

Line a fine-mesh sieve with two pieces of cheesecloth. Dampen the cloth with water and set the sieve over a deep bowl.

Pour the milk and cream into a medium stainless-steel or enameled pot and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand until it curdles, about one minute or so.

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl for 20 minutes, occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a container, discarding the cheesecloth and any remaining liquid. Use immediately or cover and store in the fridge for 4 to 5 days.

There are so many ways to enjoy fresh ricotta, but you can also add it to a frozen pizza for a stellar upgrade. My favorite is this 3 Cheese Pizza from Trader Joe’s (seen below). I always keep a few in the freezer for nights when I don’t feel like cooking. Simply add dollops of the ricotta to the last minute of cooking to warm. Then top with a drizzle of good olive oil, some Maldon salt and fresh basil.

House Margarita

It is spring break this week and while most people we know made a mass exodus out of Seattle in search of sunshine (who can blame them) we are having a rather stellar staycation at home. Both my husband and I took the week off. I've been catching up on reading and when I haven't been reading I've been cooking and baking.

Another bright spot has been a visit from dear friends who live in Lake Tahoe that we haven't seen in a few years. When we get together it's like no time has passed. The company and conversation is always easy and there is always laughter. We also drank a few rounds of my "house margarita" which includes my most favorite spirit, mezcal. Yes, yes, and yes.

A PERFECT MARGARITA

1 oz tequila

1 oz mezcal (I like Vida)

1 tablespoon agave syrup

Juice of 1 lime

Shake and pour over ice (I like these big cube molds for this)

*A note if making these for a crowd - I learned this tip from Julia Turshen. Simply quadruple this recipe (or more if you have a big crowd) and just whisk it all together in a big pitcher. Chill in the fridge until ready to serve and then pour over ice.

Kitchen Basics - Homemade Coconut Milk

I wrote a few weeks ago about the simplicity of making hemp milk. Another plant-based milk I've been making regularly is coconut milk, which is just as easy.

Add 3 cups of unsweetened shredded coconut to your high-speed blender. Pour in 4 cups of hot water and let steep for 5 minutes. Then blend on high for one minute or so. Let cool a bit if it's too hot to handle then strain through cheesecloth or a nut milk bag. 

Store in the fridge for up to 4 days and shake before using.