I was trying to figure out what kind of beans to make and found all my cans empty except the black beans.
I did not feel like packing up the kids and driving a mile away (to our, under construction, house and food storage), so black beans it was. I played with the recipe and really enjoyed the outcome.
2 cups dry black beans
1 Tbsp chili powder
1 Tbsp dried onion
2 garlic cloves, crushed
1 tsp salt
5 oz cream cheese
1 tsp dried cilantro (1 Tbsp fresh cilantro would be even better if I would have had some)
Boil beans in 6 cups of water for 2 minutes and let sit for at least 1 hour. Rinse beans and combine in pressure cooker black beans, just enough water to cover beans, salt, chili powder, onion, and garlic. Bring to pressure reduce heat to low and let cook fro 25-30 minutes.
Remove from heat, place pot in sink and run cold water on the corner of the lid to reduce the pressure. This only takes about half a minute and then you can remove the lid. Drain off most of the liquid and add cilantro, lemon juice from lemon, and cream cheese. Stir until cheese is melted.
At this point I also had to add a little more salt, so taste it and see.
2 Tbsp butter
1 1/2 cups long grained rice
1 garlic clove, crushed
3 cups water
1 Tbsp chicken bullion (or about 2 1/2 cubes)
1/2 Tbsp dried onion
1/2 tsp basil
1/2 to 1 tsp dried cilantro (or 1 Tbsp fresh)
Melt butter in pot over medium heat. Add rice and fry for a few minutes. Add garlic and continue to fry. When rice has turned a light brown (and smells kind of like popcorn) add water and turn up the heat to bring to a boil. Add bullion, onion, cilantro and basil. If using fresh cilantro save it and add with lemon.
Bring to a boil and cover. Reduce heat to low. Allow to simmer for 20 minutes.
Remove from heat and add juice from lemon.
Tip: if you roll lemon on a hard surface until it is soft and mushy it will be tons easier to squeeze out the juice.