This is a sponsored post on behalf of USA Pulses and Pulse Canada through the Mom It Forward Influencer Network which we are a part of. All thoughts and opinions are our own.
Pressure Cooker Black Beans and Chorizo is a spicy, flavorful recipe that makes a great dinner or a delicious side dish.
I’ve used my pressure cooker a lot this winter and I’ve gotten pretty good at it. I started out with simple recipes like pulled pork and lemon chicken and at this point I’ve worked my way up to pressure cooker black beans and chorizo. I love beans. I grew up eating black-eyed peas and navy beans. I’m from the south so my mom and grandma would cook them in big pots with a ham bone in them and let all of those flavors meld together while the beans softened. I’m hungry just thinking about it. The whole process took many hours and I think I’ve made one of their recipes, starting with dry beans, once or twice. The convenience of a can of beans was too good to pass up. It’s hard to cook all of that flavor into canned beans though without turning them into mush. Then came my pressure cooker. Now I can turn dry black beans into amazing, flavorful pressure cooker black beans and chorizo in under an hour.
While black-eyed peas and navy beans are delish black beans are my absolute favorite. I use them in all sorts of recipe from my One Pot Mexican Chicken and Rice to my Slow Cooker Taco Soup but all of those recipes have used canned black beans (still delicious!). My pressure cooker introduced me to a whole new world of pulses. That’s not a typo pulses are the technical name for the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. They are extremely versatile, you can make everything from hummus to burgers with them and they are a good source of protein and fiber. Pulses are also one of the most cost-effective plant-protein sources available so they make a great addition to your diet.
If you want to learn more about pulses check out PulsePledge.com and take the Pulse Pledge! All you have to do is commit to eating pulses once a week for 10 weeks and join a global food movement!
When I realized how much quicker a pressure cooker made cooking pulses I was pretty excited. I thought about giving one of my mom’s recipes a try but in the end I gave it my own little twist. Instead of cooking beans with a ham bone for flavor I made a big batch of black beans cooked with a few pieces of Portuguese chorizo (chouriço in Portuguese) courtesy of Melinda’s parents. If you don’t have Portuguese chorizo you can use Spanish chorizo with the same results. It is a firm, cured meat that is full of flavor and as it cooks in the pressure cooker with the dried black beans they soak it all up. What you end up with is a mildly spicy pot of black beans that is perfect spooned over a bowl of rice and topped with a little pico de gallo. It can be be a side dish for taco night and it’s hearty enough to be a meal in and of itself. You can even add a little extra broth to the recipe and make it a soup. My guy said they were the best black beans he’s ever had!
- 1 c. Onion, diced
- 2 cloves Garlic
- 2 tsp Cumin
- 1 Tbsp Chili Powder
- 2 Bay leaves
- 5 c Broth
- 1 lb Dried Black Beans
- 6 oz Spanish (or Portuguese) Chorizo
- Salt to taste
- Rinse the black beans until water to clean them.
- Add onion, garlic, cumin, chili powder, bay leaves, broth black beans, and chorizo to the pressure cooker and set to HIGH pressure for 45 minutes.
- After 45 minutes let the pressure cooker do a natural release, cooling until the pressure lowers enough that it can be opened safely.
- Salt to taste.
- Serve beans over a big bowl of rice topped with fresh pico de gallo and enjoy!
Well, what do you think? Are you ready to try your hand at pulses?! Take the pledge today!