What never can’t be sure about the kidney beans recipes is whether they require pre-cooking or not as it darkens the colour of the stew. My formula on this topic is simple. If I’m using fresh kidney beans I don’t pre-cook, as in my fresh kidney beans stew recipe. If I’m using dried kidney beans, I pre-cook, as in my stewed kidney beans with olive oil recipe.
As the fresh beans has a pinkish light colour they don’t darken the colour of the stew bu the dried kidney beans does. So it’s better to make a pre-cooking.
Since fresh kidney beans are softer than dried kidney beans, their softness will be equal to the softness of pre-cooked dried beans.
By the way I have somethings to say about pressure cookers also. The cooking times of pressure cookers change depending on the size of the cooker or the thickness of the base, etc.
I use a 6 lt pressure cooker for example and it generally cooks meat or dried beans in around 40 mins. But I hear that there are cookers cooking meat in 20 mins. So the most logical thing is to cook the ingredient according to the owned pressure cooker, not according to the recipe.
Enjoy the recipe…
- 2 cups of dried kidney beans,
- 250 g beef, chopped,
- 1 onion, chopped,
- 3-4 tablespoons of olive oil,
- 1 tbsp tomato paste,
- 1 teaspoon of ground chilli,
- Boil the beans in a pressure cooker for 15-20 min,
- add the meat to the pressure cooker,
- stir the meat in the cooker and stir until the water is squeezed,
- stir the olive oil,
- stir the onion,
- add the onion and soften until it is soft.
- Add the beans and put water until it passes over two fingers,
- close the lid and cook until the recommended time in the manual of your pressure cooker.