| Recipe Name:
Mexican Beans |
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| Category:
Cuisines of the World |
Sub Category:
Mexican |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
1.5 hr |
2 |
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Ingredients: |
| Dried pinto beans, soaked 6-8 hours or quick-soaked |
|
2 cups |
| Onion cut in wedges |
|
2 small |
| Garlic clove |
|
1 large |
| Chili powder |
|
2 tbsp |
| Ground cumin |
|
1/2 tbsp |
| Sea salt |
|
1 tsp |
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Method: |
- Drain beans and discard soaking water. Put beans in a pressure cooker. Add enough water to cover beans by 2 inches.
- Add onion and garlic clove. Secure lid and bring up to pressure.
- Lower temperature to moderate heat and cook for 45 minutes. Remove from heat and allow pressure to release naturally.
- Remove 1/4 cup of bean cooking liquid from the pressure cooker and mix together with chili powder and cumin.
- Add spice mixture to the beans and stir to incorporate. Pressure-cook for another 30 minutes. Add salt and stir to incorporate.
- Break up bean mixture with a potato masher. Check for seasoning.
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