Black Beans Two Ways, and more commercial seitan sausage.

So, you know, part of buying a pressure cooker to quickly cook beans means that one will be cooking beans a. lot.

I have a wide variety of beans in my store room, and a quick look at the veggies needing to be eaten suggested the next stop: black beans.



I'd set the beans to soak before leaving for work, and they cooked up quickly in the pressure cooker. I was aiming for one of my favorite black bean recipes, Frijoles Negros. Except the peppers. Never really have green peppers around.

Of course, upon opening the pressure cooker, I found myself with lots of tasty broth and slightly underseasoned beans. Hm. I was too hungry to spend serious time adjusting the dish, so I finished up the plantains and one of the Field Roast chipolte sausages. These are both easily preparted with a little time in the frying pan.

And the beans were fine, the seitan sausages edible, and the platains were yummy. As the other half of this product review, I'd like to mention that the chipolte sausages, while edible, are still not as good as the seitan chorizo by Upton's, and no amount of spaghetti sauce in the world would make those Italian's acceptable. It is extremely unlikely that I will be trying any Field Roast products again. Every one of them has been a disappointment.

However, I still had me some black beans for dinner the next day.



This was actually the more successful meal: the re-spiced black beans with sauteed onions, garlic, jalapenoes, and napalm (a Thai chilli sauce called, properly, sriracha). On the side is quinoa cooked in the black bean broth and beets with olive oil and seseme seeds.

In that meal is the beginning of a comfort meal I think I will love, but since that used up the Frijoles Negros, this is as far as I have gotten.