Cynthia Lair: I am going to show you, How to make a recipe called man-to-man black beans stew that I am going to make in the pressure cooker. The pressure cooker does amazing things with beans, just makes a really validly and sexy and fabulous and I love it. So I am going to start by sautéing some onions and olive oil, so I am going to go ahead and put some olive oil in the pan and get the started with some heat, its about a table spoon in there or less that need too much.

It’s not lighting again, can you get a match.

Male Speaker: Yeah.

Cynthia Lair: Do you need to call somebody about this because, can you do that, that’s impressive careful. Wow! Can you fix things?

Male Speaker: If you need fix and I just want.

Cynthia Lair: So the heat will come up and then I put the onions in and I’m going to chop up some garlic’s to put in. I have 2 cloves here in a cutting board. And the other things is the grounded or the black beans of course, which have been socked for 8 hours and then I drain the socking water half of those, these are chipotle chilies which is a smoke-dried jalapeño. Here is not one of this yeah, yeah smoke jalapeño that is so good and I then just make the beans taste fabulous and then I’ll put a little cumin and some Mexican seasoning in there. Mexican seasoning is just to kind of generic thing, which is it has chilly powder and it has pedaling.

Male Speaker: With the anniversary


Cynthia Lair: Just put our anniversary is it, really today?

Male Speaker: Somebody – and it wasn’t mean.


Cynthia Lair: Okay, great this is great. Yeah, so I’m going to put this in here. That’s good sound you want that oil hot before you put anything in there, not a good idea to put onions or anything else in kind of a dead pan. Dead pan and I like that. Yeah, that’s good. Now when I cook beans, I don’t salt them because it turns to top them up a little bit, so I wait and salt my beans until after that cooked. Here are people that they feel sad and say there is not true but that was the way I was taught, so this is nice chopped garlic, that’s great. And We are just going to get the onion you know just a little bit salt in their. Just so its started to like got some of its juices and we’ll add that to the mix, good. I am going to put my, this is a tea spoon of cumin and 2 tea spoons of Mexican seasoning and again Mexican seasoning is cumin chilly powder and little oregano at different blends have different things in them but they all have put that flavor.

Happy Anniversary.

Female Speaker: Back to my Album.


Cynthia Lair: May be I’ll give you that picture for our anniversary how that being, oh good. Now can seen here its, you can see those spices just, okay. One thing that sometimes people unaware as its spices really need a lot of heat to bring out their flavor that is so cure. Then you pretty going to take these pictures, where is the herb will kind loss it, if you put too much heat on them. Some spices need it and then you add the herbs at the end. So, that they don’t loss it. Okay this looks great, I am going to pick up one of these chillies, I love this smell and put my black beans in which was soaked for 8 hours over night, yeah that’s it. And then I am going to pour the liquid in, 2 cups could be chicken brawl that’s what this is can be water, can be vegetable brawl and I can put the lid on, hold it tight on and its on high and you know let that come up to pressure now, and as soon as its up to pressure I put the timer on, timer for about 30 minutes and it will be fabulous.

This is up to pressure now, because you can see little red line and different pressure cookers have different ways that the gauge tells you that its up to pressure, this is the way that’s one tells you, it is up to pressure. I can press on this and its not going anywhere, so I can’t turn the heat down to low and start timing it and this dish takes about 30 minutes. So the timer for the beans went off and then I turn the heat off, and the pressure is come down, you can take this is, its all gone it sauce pan, that means you let me up the pressure cooker, like that, which all do. Remember I didn’t put any salt in these beans at all. And beans really need a lot of salt to bring up the flavor, so I am going to probably put like, the couple of teaspoons of salt in here. You can take it. And then I am going to add the other ingredients for this stew, I am going to put in these diced tomatoes with green chilies this is something that the Muir Glean company makes but other, there other diced tomato brands that have green chilies in its nice, it gives a lot flavor. And I’m going to put in this fresh corn that’s Steve took half of the years, so we got lot of corn going on, but you know it’s August. Hi! Ms. Corneus cantus and not, never mind. I am going to put a little cilantro in it, this is little bit more than we need here so just a few table spoons.

Great now this dish, can be served over rice, over brown rice it’s really good. It can be served with casadias that’s really nice. It can be served just with some really good corn chips but what I want to do is put it over this blend that we made in a different chill, which is really and this is really beautiful. And you can use layer after this. And so we have our whole grain on as the base of the meal. We have got this vegetable protein layer right here of beans and tomatoes and corn all its, so gorgeous. And then I am going to top it off with a little dap may be if it come, sour cream. Does just want to eat that ha?