Recipe Category: Pressure-Cooker
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Ingredients
SERVES 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure
- 2 cups dried pinto beans, soaked using the Overnight Method and drained
- 6 cups water
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano, preferably Mexican
- 1 canned chipotle chile packed in adobo sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ cup chopped fresh cilantro
- sea salt
Method
- Place the drained soaked beans in a 5- to 7-quart pressure cooker
- Add the water
- Drizzle in the oil
- Add the onion, garlic, cumin, chili powder, oregano, and chipotle
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- Be careful of the steam as you remove the lid
- Remove the whole chipotle and stir in the tomatoes and chopped cilantro
- Season to taste with salt
- If you like your beans spicier, you can chop up the chipotle and stir it back into the pot
- Serve hot in soup bowls
- Keeps in an airtight container 4 to 5 days in the refrigerator or up to 4 months in the freezer
- Feijao Preto (Brazil) or Caraotas Negras (Venezuela): Use black beans in place of the pintos
- Frijoles Borrachos (Drunken Beans): Substitute 1 (12-ounce) bottle of Mexican beer for some of the water
Full List of Pressure-Cooker Recipes
Full List of Pinto-Bean Recipes