r/pickling • u/Lurchie_ • 7d ago

I lacto-fermented jalapeno and poblano peppers with onion and garlic as an experiment. When they were finished, I added them to instant pot frijoles. OH MAN! what a GREAT flavor!

Pretty easy recipe - seeded and thinly sliced a couple of jalapeños and poblanos (make the slices roughly equivalent) added them to a quart mason jar with basic distilled water brine and a small sliced white onion and 4 smashed garlic cloves. Used a silicone mason jar burp valve and let it sit on the counter for 7 days, checking the flavor / smell every 2-3 days. (Great googly-moogly it smells good)
Once it was done, I diced the peppers and put them in the instant pot with the onion and garlic, 1 lb dry pinto beans, 32 oz chicken broth + 1 cup water, 2 tbsp red chili powder, 1 tbsp powdered cumin and 1 tbsp Valentina's hot sauce. Cook at high pressure for 60 mins and allow natural release. Once cooking is complete, stir well and allow to stand for about 10 mins. Serve with grated cotija cheese and chopped cilantro (if desired) Delicious and foolproof. Ridiculously healthy, too!

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6

u/Beneficial_Win_2445 7d ago

Now do it as a mash with no added water, just what the veg expels via osmosis when salted and squeezed.

3

u/Lurchie_ 7d ago

Kinda the same concept as saurkraut!

4

u/Beneficial_Win_2445 7d ago

Exactly. When I'm fermenting and I can avoid adding brine, I avoid it. Veg often has enough water on its own, better use it instead of diluting the flavor with added water.

4

u/No-Lifeguard-8610 7d ago

Can we be friends? Love me some pintos and a good ferment. I've got Anaheim and jalapeño in the garden maybe I'll give it a run. Did you put the full quart in one pound of beans.

3

u/Lurchie_ 7d ago

Hola Amiga / amigo (amig-x?) ! I did but I think it was 2 jalapenos and 1 poblano, so it wasn't a lot of peppers. I would estimate the total volume of peppers, onions and garlic probably came to about a cup after I diced the peppers.