| Cuisine: Mexican | Type: Side Dish | Serves: 8-12 |
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Source:
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Attributes:
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Healthy, Vegetarian, InstantPot |
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Comments:
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Can be halved. I did not use the ingredients marked "optional" the 1st time I made this and it was still very delicious and a bit spicy from the tomatoes and red pepper flakes. So, use jalapeño cautiously. |
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Serving Suggestions:
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Served with cornbread. An excellent side dish for many Mexican recipes. |
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Ingredients:
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1 lb picked-over dried pinto beans, presoaked 4 hours 1 to 2 (10 ounce) cans Rotel tomatoes with chiles 1 small onion, finely chopped 1 mild poblano or Anaheim chiles, seeded and chopped (optional) 1 jalapeño chile, seeded and chopped (optional) 2 cloves garlic, minced 1/2 cup chopped packed cilantro stems and leaves, more for garnish (or a few tbs. of dried cilantro) 1/2 tsp. red pepper flakes 4 cups beef or chicken stock, or water for vegetarian option Salt & pepper Sour cream for garnish (optional) |
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Instructions:
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1. Drain and rinse the presoaked beans and add them to a pressure cooker. Add all the remaining ingredients, except the sour cream, plus enough water to cover the beans by 2 inches. (If halving the recipe, I think 1" of coverage is enough.) Stir to mix. 2. Put the lid in place and lock it. Bring to 15 psi over high heat, then reduce heat to lowest setting possible to stabilize and maintain that pressure, cook for 10-12 minutes. 3. Remove from heat and use the natural release method to depressurize. Carefully remove the lid and test the beans for doneness and seasoning. Reheat pressurize and cook for a couple of minutes if necessary using natural release to depressurize. 4. You can serve as is, using a slotted spoon; you can ladle the beans into a bowl preserving the liquid, or you can take a few of the beans and mash them into a puree which you stir back into the beans. In any case, service with a dollop of sour cream (optional) and garnish with cilantro. |
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Related recipes:
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None |
2016-11-24