Chef Joey's Anasazi Bean Chili (Pressure Cooker)
"Some years ago, my hubby bought me a Kuhn Rikon Pressure Cooker. I've used it quite a bit over the years. I love the way it makes bean dishes and the soaking is virtually eliminated by pressure cooking them. This morning I made some corn bread and was thinking, you can't eat corn bread without chili, so this is what I came up with. You will need a pressure cooker for this recipe.
IMPORTANT NOTE: You can make just about any recipe in any cooker, but it is best to follow the rules of your specific pressure cooker."
photo by Chef Joey Z.
- Ready In:
- 58mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
For the beans
- 473.18 ml anasazi beans (cleaned)
- 1892.72 ml water
- 9.85 ml salt
-
For the sauce
- 14.79 ml olive oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 184.27 g package chili seasoning mix (I used Vegetarian Fantastic brand)
- 340.19 g package chicken sausage (I used Han's All Natural sun-dried tomato and basil)
- 946.36 ml chicken broth
- 793.78 g can tomatoes (I used chunky style)
directions
- First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
- If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
- Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
- Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
- In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
- Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
- Put the garlic, onion, chicken sausage and beans into the pressure cooker.
- Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
- When done use the cold water release method and open the pressure cooker once the steam is all gone.
- Taste the beans, make sure they are soft.
- Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
- Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
- Bon Appetit.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
