Feijao with Tadka and Smoked Provolone Pressure Cooker Recipe

Feijao With Tadka And Smoked Provolone Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

Serve this with rice or roti

• 2 cups dried black beans, soaked and drained
• 6 cups water
• 2 tablespoons olive oil
• sea salt (optional)
• 3 tablespoons ghee or olive oil
• 1 tablespoon sweet paprika
• 3 (2-finger) pinches asafoetida powder
• 2 teaspoons ground cumin
• 1 to 1½ teaspoons turmeric
• 3 to 4 ripe tomatoes, to taste, seeded and chopped
• ¼ to ½ cup cubed smoked provolone cheese per serving
• fresh cilantro leaves, for serving

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the water and oil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 7 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The beans should be soft and the water chocolaty brown
11. If the beans are too hard, simmer for a few minutes on the stovetop or relock the cooker and bring back to pressure for a few minutes if very underdone
12. If there is too much liquid for your taste, simmer the beans, uncovered, to evaporate some of it
13. Set aside
14. In a small skillet, warm the ghee over medium-high heat
15. Add the paprika, asafoetida, cumin, and turmeric and cook a few seconds
16. Add the tomatoes and cook for 10 minutes, cooking the mixture down to a gravy
17. Pour the mixture into the beans and stir well to combine
18. Top each serving with cheese and cilantro
19. Keeps in an airtight container 4 days in the refrigerator or up to 4 months in the freezer (store the beans without the cheese)

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