Pressure Cooker Mexican Beans with Avocado-Poblano Salsa
-
Category
Breakfast
-
Cusine
Mexican
What do you need?
How to make?
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 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 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 and discard bean cooking water. 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 and cook 6 minutes 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.