Savory Sherry-Infused Vegetarian Black Beans
This Savory Sherry-Infused Vegetarian Black Beans recipe is a delightful and hearty addition to your culinary repertoire, developed with care from the inspiration of Gourmet Executive Food Editor Kemp Minifie. Celebrated for its unique flavor profile, this dish highlights the 'holy trinity' of sherry, soy sauce, and balsamic vinegar, elevating simple black beans to a comforting and robust meal. Ideal for meal prep enthusiasts, this recipe benefits from a resting time, allowing flavors to meld beautifully as it cools, perfect for reheating later. Prepare a big batch and enjoy it as a standalone dish, as a filling in burritos, or as a protein-rich topping for salads. Cooked in a pressure cooker, the cooking time is significantly reduced, making it an efficient choice for a nutritious weeknight meal or a bulk-ready dish to freeze for later use.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Dried black beans
1 lb (picked over and rinsed but not soaked)
Medium onion
1 (finely chopped)
Olive oil
3 tablespoons
Water
8 cups
Salt
1/2 teaspoon
Cream sherry or medium-dry sherry
1/4 cup
Salt
1 teaspoon
Soy sauce
1-2 tablespoons
Balsamic vinegar
1-2 tablespoons
Instructions
1
In a 6- to 8-quart pressure cooker, combine the dried black beans, finely chopped onion, olive oil, water, and 1/2 teaspoon of salt. Stir the mixture gently to combine.
2
Seal the pressure cooker lid according to the manufacturer's instructions. Cook at high pressure for 30-45 minutes, or until the beans are tender.
3
Once cooking is complete, remove from heat and initiate a quick release method as recommended by the manufacturer. For stovetop models, carefully run cold water over the lid until the pressure is fully released.
4
Transfer the beans to a large bowl and allow them to cool uncovered at room temperature. Once completely cooled, cover and refrigerate for up to one week or freeze for up to three months.
5
To reheat, simmer the beans over moderately low heat in a saucepan. Stir in the cream sherry, 1 teaspoon of salt, and add soy sauce and balsamic vinegar to taste, starting with 1 tablespoon of each.
6
If the beans are too thick, thin them with a little water as needed. Continue to simmer, uncovered, for about 5 minutes, stirring occasionally to ensure even heating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sherry-Infused Vegetarian Black Beans?
This is a hearty vegetarian dish featuring a unique flavor profile of sherry, soy sauce, and balsamic vinegar, inspired by Gourmet Executive Food Editor Kemp Minifie.
Who is the culinary inspiration behind this recipe?
The recipe was developed with care based on the inspiration of Kemp Minifie, the Executive Food Editor for Gourmet.
What is the 'holy trinity' of flavors in this dish?
The flavor profile is elevated by a combination of cream sherry, soy sauce, and balsamic vinegar.
Do I need to soak the dried black beans before cooking?
No, the beans should be picked over and rinsed but they do not require soaking for this pressure cooker method.
What size pressure cooker is recommended for this recipe?
A 6- to 8-quart pressure cooker is ideal for preparing these beans.
How many dried black beans are needed?
The recipe requires 1 pound of dried black beans.
What type of onion should I use?
One medium onion, finely chopped, is used in the bean mixture.
How much olive oil is included in the recipe?
The recipe calls for 3 tablespoons of olive oil.
How much water is added to the pressure cooker?
You should add 8 cups of water to the pressure cooker with the beans.
What is the initial amount of salt used?
Add 1/2 teaspoon of salt to the bean mixture before sealing the pressure cooker.
How long do the beans cook at high pressure?
The beans should cook for 30 to 45 minutes at high pressure until they are tender.
How should I release the pressure after cooking?
Use a quick release method as recommended by your pressure cooker manufacturer.
What if I am using a stovetop pressure cooker model?
Carefully run cold water over the lid until the pressure is fully released.
How should the beans be cooled?
Transfer the beans to a large bowl and allow them to cool uncovered at room temperature.
How long can these beans be refrigerated?
Once cooled and covered, the beans can be refrigerated for up to one week.
Can this recipe be frozen for later use?
Yes, the beans can be frozen for up to three months.
What is the best way to reheat the black beans?
Simmer the beans over moderately low heat in a saucepan.
When do I add the sherry and final seasonings?
Add the sherry, additional salt, soy sauce, and balsamic vinegar during the reheating process.
What kind of sherry is best for this recipe?
You can use either cream sherry or a medium-dry sherry.
How much cream sherry is used?
The recipe calls for 1/4 cup of sherry.
How much salt is added during reheating?
Add 1 teaspoon of salt when you are reheating the beans.
How much soy sauce should be added?
Add 1 to 2 tablespoons of soy sauce to taste.
How much balsamic vinegar is required?
Add 1 to 2 tablespoons of balsamic vinegar to taste.
What should I do if the beans are too thick?
If the consistency is too thick, thin them with a little water as needed during reheating.
How long do I simmer the beans after adding seasonings?
Simmer uncovered for about 5 minutes, stirring occasionally.
Is this recipe suitable for meal prep?
Yes, it is excellent for meal prep as the flavors meld beautifully as it cools and rests.
Can these beans be used in burritos?
Yes, they make a delicious and hearty filling for burritos.
Are these beans suitable for salads?
They can be used as a protein-rich topping for various salads.
Is this dish gluten-free?
The recipe is tagged as gluten-free, though ensure your soy sauce is a gluten-free variety.
Why is the pressure cooker method beneficial here?
It significantly reduces the cooking time for dried beans, making it efficient for weeknight meals.