Mexican Yellow Beans Pressure Cooker Recipe

Mexican Yellow Beans Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 cups dried Peruano yellow beans, soaked and drained
• 6 cups water
• 2 tablespoons light olive oil or other flavorless cooking oil
• 1 teaspoon to 1 tablespoon sea salt, to taste

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the water
3. Drizzle in the oil
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 6 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. If there is too much liquid in the pot for your taste, simmer the beans for a few minutes to reduce it
12. Check the seasoning and add the salt to taste
13. Simmer another 5 minutes
14. Keeps in an airtight container 4 to 5 days in the refrigerator or up to 4 months in the freezer

Full List of Pressure-Cooker Recipes
Full List of Mexican Recipes