Loubia - Dripping Springs, TX [InstaPot]

 

Sometimes even the grounded amenities of a real kitchen can't avoid the draw of the Instant Pot. Unashamed laziness is universal, from back-of-van to actual-wall-and-roof-kitchen. 

"Chop up, drop in, tune out." - Timothy Leary, Cookin' With Tim! 2nd Edition

This is a recipe adapted from Rancho Gordo Bean Club News (Q1 2022), itself adapted from French Beans by Georgeanne Brennan, a book published by Rancho Gordo Press, in a circular bean logic that shows just how few players there are in the world of popularized bean culture. 

Loubia is a North African dish and apparently trendy in France. It's a fancy and aromatic and flexible bean chili. This simplified recipe will probably become a standard go-to for me and a base to add in whatever root vegetable or extra spices I have laying around.  

The recipe:

In the Instant Pot, sauté until fragrant:

• 3 Tbsp olive oil
• 2 onions, minced (yellow, white, red, green, whatev)
• 4 garlic cloves, minced
• 3 celery stalks with leaves, finely chopped
• 4 carrots, finely chopped

Add to the pot, sauté a minute to combine:

• 2 tsp fresh ground cumin
• 2 tsp turmeric
• 3 Tbsp paprika (yeah, 3 whole tablespoons! Go with smoked paprika if you're daring)
• 2 tsp salt
• 2 tsp fresh ground black pepper

Add to the pot, pressure cook for 25 minutes:

• 2 cups (1 lb) dry white beans (Alubia Blanca, Cassoulet, Cannellini, or even just Navy Beans)
• 4 cups water

Depressurize naturally (or as long as you can wait), then add in and simmer* for 5 minutes:

• 1 can chopped tomatoes and juice
• 4 Tbsp tomato paste

Serve in a bowl and top with a dressing, equal parts of:

• Red wine vinegar
• Olive oil

*I usually set the Instant Pot back to "Sauté" and simmer that way. 

I used the leftovers for breakfast tacos!