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Pressure Cooker Mexican Beans with Avocado-Poblano Salsa

Pressure Cooker Mexican Beans with Avocado-Poblano Salsa
  • Meal

    Breakfast

  • Cusine

    Mexican

Ingredients

1 lb. dried pinto beans

1 T + 1 T olive oil

1 large onion, chopped in pieces about 1/2 inch

1 large Poblano pepper, chopped in pieces about 1/4 inch

1 large green bell pepper, chopped in pieces about 1/2 inch

1 large red bell pepper, chopped in pieces about 1/2 inch

1 T minced garlic

1 T ground cumin

2 tsp. dried Mexican oregano

2 packets Goya Sazon 

3 cups vegetable broth or slightly more if you prefer your beans soupy

salt and fresh-ground black pepper to taste

2 large avocados, diced

1/4 cup fresh squeezed lime juice

1 small red onion, finely chopped

1 medium-sized Poblano pepper, finely chopped

2 T olive oil

salt or Vege-Sal to taste

Directions

Dump the dried pinto beans into a colander and pick over to remove any discolored or broken beans or foreign matter, then rinse with cold water.Put beans, 4 cups water and 1 tablespoon olive oil into pressure cooker, set to high pressure (or bring to high pressure on the stove) and cook for 30 minutes.Let the pressure come down naturally.While the beans cook, chop the onion, Poblano pepper, green bell pepper, and red bell pepper.Heat the other tablespoon olive in in a large frying pan and saute the vegetables over medium-high heat about 5 minutes, until they’re barely starting to brown.Add the minced garlic, ground cumin, Mexican oregano, and Goya Sazon packets (if using) and saute about 2 minutes more.If making the salsa, diced the avocados into 1/2 inch pieces, put in a small bowl, and toss with the fresh-frozen lime juice.Chop the red onion and poblano and add to the avocado.Drizzle over the olive oil and sprinkle with salt or Vege-Sal and stir gently to combine.When the pressure has come down on the beans, drain them into a colander placed in the sink (but do not rinse) and discard bean cooking water. (Check how done your beans are so you know if you need to adjust the cooking time; beans that are older will take longer to cook.)Put beans back into the pressure cooker with the pepper mixture.Rinse out the frying pan with the broth and add it to the pressure cooker.Set on high pressure (or bring to high on the stove) and cook 6 minutes (or a few minutes longer if the beans were not already quite soft after the 30 minutes cooking time.)Use the quick-release method for your pressure cooker.Season beans to taste with salt and fresh ground black pepper, and serve hot, with salsa if desired.