Mexican Pinto Beans
Total Time
1 hour and 15 minutes
Prep Time
20 minutes
Cook Time
55 minutes
Rating
5 out of 5 stars
(5)
Ingredients
8 servings
- 1 pound dried pinto beans
- 1 teaspoon olive oil
- 1 yellow onion (chopped)
- 3 garlic cloves (minced)
- 2 chipotle peppers in adobo
- 1/4 cup chopped fresh cilantro
- 1 4.24-ounce can chopped green chiles
- 1 fresh jalapeño pepper
- 2 tablespoons vegetable bouillon
- 2 bay leaves
- 1 teaspoon kosher salt
- 2 medium tomatoes (seeded and chopped)
- 1/4 medium red onion (chopped)
- 2 scallions (chopped)
- 1/4 cup chopped fresh cilantro
- 6 ounces queso Oaxaca or mozzarella cheese (crumbled or cut into 1/4-inch cubes)
- 1 avocado (sliced)
- Lime wedges
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Preparation
Step 1
Press the sauté button on an electric pressure cooker. When hot, add the oil and chopped onion and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute. Transfer to a bowl.
Step 2
In the pressure cooker, combine the beans, chipotle peppers, green chiles, jalapeño, bouillon, bay leaves, and 6 cups water. Seal and cook on high pressure for 50 minutes, until the beans are tender. Natural release, then open when the pressure subsides. Discard the bay leaves and jalapeño.
Step 3
Press the sauté button on the pressure cooker. Stir in the reserved sautéed onion mixture and the salt. Cook the beans, stirring occasionally, until thickened, about 30 minutes.
Step 4
Meanwhile, for the toppings: In a small bowl, combine the tomatoes, red onion, scallions, and cilantro.
Step 5
Ladle the beans into serving bowls and top with the tomato mixture, cheese (let the cheese get uber melty), and avocado. Serve with lime wedges and tortillas, if desired.
Step 6
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