Pressure cookers can be quite versatile when used with a little imagination and time. First, let me say that if you are going to get into pressure cooking, get a stainless steel stove top model and be prepared for some anxiety if you've never used one. I only recommend a simple stove top model, as opposed to an electric one with bells and whistles because this advice is pitched to the lazy guy. The lazy quotient comes into play later.

Pressure cookers develop serious pressure; up to 30psi at higher altitudes. This may not sound like much when your car tire blows, but that's not blowing superheated steam into your face and gas stove fixtures. Gee, why would steam and gas be an issue? Well, it's not that, it's the blowing off of the couplings or hoses that deliver the gas, thus creating a leak that pose the issue. It's happened. If you are alert it won't be a problem. Read on for a simple recipe that can also be adapted for soups, chicken, meats, you name it.

Get a good, big (5 gallon) pressure cooker ($100). Start with a one lb. package of beans: pintos, kidney, anasazi, suit yourself. Also buy the following ingredients: 3 cans of diced tomatoes, 1 clove garlic, 1 packet, bottle, big bulk scoop, of chili powder; 1 onion, 1 green pepper, 1 lb. burger (or one cake tofu); a little flour (masa harina, if you can), ketchup, if you like; get anything else that you want in your bachelor's chili. This is a one pot meal. Not much fuss, little mess. You won't impress anyone and that isn't the point here.

Rinse the beans. Put them in the cooker and fill within four inches of the top. Put the lid on your new cooker and make sure it's on correctly. Put the rocker on the vent (this device indicates the amount of pressure built up inside). Crank the burner all the way up. In about 12 mins. the rocker will begin to hiss, then actively start to rock/whirl. Immediately turn the flame or burner down as low as it will go. Kick back and watch the game for 40 mins. People will say this is too little or to long, depending on the bean. Don't worry, you're a lazy bachelor on a Sunday afternoon with no commitments anyway. After the 40 mins. turn heat off. Remove the cooker from burner. Let sit for 25 mins. Then, slowly lift the rocker (literally a millimeter at a time) to vent remaining steam. When you can remove the rocker, and the safety valve along with the handle's safety plug have dropped, take the lid off. Drain the water.

Don't spend all the meantime idly; chop the veggies, open the cans, dice the garlic. Dump the whole mess in. If you cook with meat, there will still be plenty of heat retained in the beans but not enough to safely cook it...we're not through anyhow. Put your burner back on simmer. Add two tablespoons flour or masa. Stir the whole batch up well. Put the lid back on without the rocker. Check every ten minutes for 30 mins. Let cool down and wait as long as you can. Then fill a huge bowl (of chili) and grab beer. You will have enough for lunch, dinner and snacks. Treat the batch as a base. Each time you reheat, add cheeses, different meats, veggies...use your imagination.

I don't mean to treat pressure cookers with irreverence here. They are extremely useful and versatile. Essential in any kitchen. Enjoy.