Don't think for one minute that I'm not cooking much these days! OK, it's not a much as I used to, but there is rarely a day that goes by that I don't use my pressure cooker (at least once!). Knowing how to use a pressure cooker has opened up a whole new world of food because there is hardly anything I can't make in it in a short period of time. Knowing how to use a pressure cooker, fast and effeciently takes practice, but it's the perfect kitchen tool if you want to make good, homemade foods quickly and many times with limited amount of ingredients in your fridge or pantry, and the best recipes are the ones with simple and few ingredients!
Vegetarian White Bean Chili
Dice onion, celery (optional), jalapenos, or any green chili pepper mix
2-4 cloves garlic, chopped or crushed
1-2 tbl. cumin
1-2 tbl. oregano
1-2 small cans green salsa (secret ingredient)
1-2 cups white beans soaked overnight, or quick soaked (see note*)
water or veg stock (water, if you are adding meat with a bone)
I wanted to keep this chili white, so no red ingredients could added, and that meant no chili powder for heat (although you could probably use 1/2 t. cayenne), so searching through my pantry I found this can of salsa verde I bought at the Mexican Market near my home, but you can also find it in the ethnic food section of most markets, the ingredient list is, tomatillos, serrano chilis (hot!),salt and cilantro, all appropriate for this application, so I just dumped it in.....perfect! Now I stock these little cans of green salsa for just this reason!
And as I mentioned in earlier blog posts if you are using bone-in meats, then you don't need to use stock, or broth, it will automatically be made as it's pressure cooking. But if you are cooking vegetarian, all recipes would benefit from using veg stock....which is a snap to make in the PC!
*Quick soaking beans