Pressure! Speedy Beans!

I was finally convinced to purchase a pressure cooker! The lure of cooking beans in a matter of minutes rather than hours was so compelling that I caved, and I love it!!!!  I have always been afraid of this kitchen tool, not because of personal experience or anything.  I just imagined scalding water and food exploding across my kitchen!  I have been assured that the new versions are much safer (as long as you follow the directions).  Although on first try I did make my husband and daughter stay out of the kitchen just in case, and I stood on the other side of the room eying the sputtering contraption with ill-ease.

  I made 4 different kinds of beans yesterday!  I had to try it out and figured I might just as well get some beans in the freezer for future meals while I was at it!

First try was black eyed peas, then pinto beans, then red beans then black beans.  Guess what we are eating  this week!!?

I must say that this will take some experimenting.  I have found so far that they cook faster than the times given most places (unless most people like mushy beans).  The red beans in particular I overcooked a bit.  The happy part of that is that I was able to try out a new recipe (old but new again).  I have made these before but not with great results.  Beany Brownies!!!!

I don’t remember where I first came across this recipe but here is my own variation. Last time I made these, as directed, I mashed the beans – this left the bean skins still intact.  Beans skins are not desirable in brownies!!  So this time with my overcooked red beans I blended them to silky smoothness first.  Perfect! 

These are not cakey at all.  I would describe them as mousse-like brownies – lovely overall!!

Beany Brownies
1/2 cup soaked dates
1/4 cup honey
1/2 cup walnuts
1/2 cup melted butter (you could use coconut oil)
1/2 tsp vanilla
1/8 cup instant coffee granules
2 eggs
Put all above in a blender and blend till smooth then mix with below ingredients
1/2 cup cocoa powder
1 cup pureed beans (black or red beans)
Pour into a parchment lined 8×8 pan
Bake 325 for 45 minutes
These will firm up as they cool and taste best if refrigerated.

my red beans – slightly overcooked

I am slowly correcting the times in my little booklet on how to cook with the pressure cooker

into the blender we go!

nice and smooth – no skins for these brownies!

blend other ingredients in blender too then mix in a bowl together and taste the loveliness!

into the oven with parchment paper

yum!  gorgeous!

fudgey and wonderful!!! but wait till cool for real!!!

1 Comment

  • Anonymous

    Jodie,

    I love your blog! It's so much fun to read and you have such great recipes! I have had these brownies before, just slightly different recipe, and they are delicious! Hope you guys are doing well!

    -Cassie