![]() There is just something about chili that is so warming and cozy, making it the perfect meal for a chilly day. My favorite time saving hack for skipping cans entirely is to make my beans in the IP meal-prep style and then freeze them all measured out in 1 cup or 2 cup servings after cooking/cooling.This quick and delicious stove top chili recipe is perfect for cool days, game day, or anytime you’re hankering for a big bowl of chili! Thick, hearty, and healthy too! A great meal option any day of the week. 30-40 minutes of high pressure (plus pressure build and release time) are usually needed to cook the beans and that is a lot of pressure for the veggies to endure, so they lose their shape/texture/etc in my experience. Hi Sarah! So I make a black bean dip with dried black beans and peppers/onion mixed in and what basically happens is that the delicate vegetables go beyond the point of tender and turn to complete mush (which is great since I’m blending the dip with a blender and all I need them for is flavor) so I’m not sure if this recipe can be made with dried beans.
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