… with apologies for taking up so much vertical real-estate!
The recipe below handles the different scenarios that occasionally come up for me on the stock and/or coconut milk front. Because my approach to measuring is similar to yours I put “teaspoon” in quotes, meaning to just use a regular small spoon, reasonably-rounded. I’m sure you’ll want to tweak things after you make your first batch.
A note on liquid: A lot here will depend on how soupy you like your beans. With the instant pot there is very little evaporation and we favor a soup that is on the thicker side. I find that six cups of liquid total (coconut milk plus chicken or vegetable stock or broth- or water if using a concentrated stock base- to make up the difference) works well, but you’ll want more liquid- maybe seven cups- if you prefer a thinner final product or expect more evaporation. I usually use either a 32 oz carton of light coconut milk or a single can of regular coconut milk if that isn’t available.
I’ve also found some brands of coconut milk can tend to be less homogeneous and form tiny fat globules in soups, which make the soup look less attractive and can alter the mouthfeel. I’ve had the best luck with the organic full-fat coconut milks available hereabouts or the light coconut milk that comes in a carton.
Ingredients:
14-16 ounces black beans (dry) 32 oz carton light coconut milk or 1 can full fat coconut milk Chicken and/or Vegetable stock or water if using a stock base (see note on liquid above) 1 - 2 ounces green curry paste 1 medium or large white onion, medium dice 1 medium bell pepper (yellow, orange or red), medium dice 6 cloves garlic, finely diced Olive oil for sautéing If using water rather than stock, 6 teaspoons better than bouillon (I use 3 tsp roasted chicken and 3 tsp roasted vegetable but one or the other will work) 1 “teaspoon” smoked paprika (I like Chiquilín) 1 to 1-1/2 “teaspoons” Herbs de Provence 1 “teaspoon” ground cumin 1 bay leaf 1/8 “teaspoon” oregano (optional) 1/4 “teaspoon” ground coriander 1/8 “teaspoon” lime crystals (e.g., True Lime) or the juice of a small lime (optional) Salt (if using a salted stock base there may not be a need for added salt) and black pepper to taste
I always soak black beans overnight, but that may not be necessary when slow-cooking.
Sauté the onions and peppers until the onions are translucent, then add the garlic and sauté for another 30 seconds to a minute. Add the curry paste to the sauté and stir until distributed, then add all the herbs and spices, followed by the coconut milk and stock, and finally the drained pre-soaked beans. Give it one more good stir, then cook until the beans are tender (I usually cook at high pressure in the instant pot for 55 minutes then allow a natural release, but I imagine the timing will be similar to that for other medium-sized beans in a slow cooker).
After the beans are soft, use the back of a ladle to crush some of them against the bottom and sides of the pot or give the batch a few short pulses with an immersion blender to break up some of the beans and thicken the liquid. Season with salt and pepper to taste, if needed, and add lime crystals or lime juice (optional).
A thinner version of the soup works well on its own as a soup dish, while a thicker version is nicest served over rice the way that Cubans normally have it. … with a side of fried ripe plantains all the better (I find the air fryer works well for a healthier version- I just spray the sliced plantains with an oil that can stand higher temps prior to cooking).
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Re: a frijol negro in trade for your tarka dal
Date: 2022-01-09 04:14 pm (UTC)The recipe below handles the different scenarios that occasionally come up for me on the stock and/or coconut milk front. Because my approach to measuring is similar to yours I put “teaspoon” in quotes, meaning to just use a regular small spoon, reasonably-rounded. I’m sure you’ll want to tweak things after you make your first batch.
A note on liquid: A lot here will depend on how soupy you like your beans. With the instant pot there is very little evaporation and we favor a soup that is on the thicker side. I find that six cups of liquid total (coconut milk plus chicken or vegetable stock or broth- or water if using a concentrated stock base- to make up the difference) works well, but you’ll want more liquid- maybe seven cups- if you prefer a thinner final product or expect more evaporation. I usually use either a 32 oz carton of light coconut milk or a single can of regular coconut milk if that isn’t available.
I’ve also found some brands of coconut milk can tend to be less homogeneous and form tiny fat globules in soups, which make the soup look less attractive and can alter the mouthfeel. I’ve had the best luck with the organic full-fat coconut milks available hereabouts or the light coconut milk that comes in a carton.
Ingredients:
14-16 ounces black beans (dry)
32 oz carton light coconut milk or 1 can full fat coconut milk
Chicken and/or Vegetable stock or water if using a stock base (see note on liquid above)
1 - 2 ounces green curry paste
1 medium or large white onion, medium dice
1 medium bell pepper (yellow, orange or red), medium dice
6 cloves garlic, finely diced
Olive oil for sautéing
If using water rather than stock, 6 teaspoons better than bouillon (I use 3 tsp roasted chicken and 3 tsp roasted vegetable but one or the other will work)
1 “teaspoon” smoked paprika (I like Chiquilín)
1 to 1-1/2 “teaspoons” Herbs de Provence
1 “teaspoon” ground cumin
1 bay leaf
1/8 “teaspoon” oregano (optional)
1/4 “teaspoon” ground coriander
1/8 “teaspoon” lime crystals (e.g., True Lime) or the juice of a small lime (optional)
Salt (if using a salted stock base there may not be a need for added salt) and black pepper to taste
I always soak black beans overnight, but that may not be necessary when slow-cooking.
Sauté the onions and peppers until the onions are translucent, then add the garlic and sauté for another 30 seconds to a minute. Add the curry paste to the sauté and stir until distributed, then add all the herbs and spices, followed by the coconut milk and stock, and finally the drained pre-soaked beans. Give it one more good stir, then cook until the beans are tender (I usually cook at high pressure in the instant pot for 55 minutes then allow a natural release, but I imagine the timing will be similar to that for other medium-sized beans in a slow cooker).
After the beans are soft, use the back of a ladle to crush some of them against the bottom and sides of the pot or give the batch a few short pulses with an immersion blender to break up some of the beans and thicken the liquid. Season with salt and pepper to taste, if needed, and add lime crystals or lime juice (optional).
A thinner version of the soup works well on its own as a soup dish, while a thicker version is nicest served over rice the way that Cubans normally have it. … with a side of fried ripe plantains all the better (I find the air fryer works well for a healthier version- I just spray the sliced plantains with an oil that can stand higher temps prior to cooking).
I look forward to hearing how it goes!