Mexican Pinto Beans
User Reviews
5
Mexican Pinto Beans
Description
This recipe for Mexican Pinto Beans begins by softening onions and garlic with fresh cilantro, which is later stirred into pressure-cooked pinto beans seasoned with chipotle peppers, green chiles, jalapeño, vegetable bouillon, and bay leaves. Pressure cooking tenderizes the beans efficiently while infusing them with smoky and spicy flavors from the peppers. After natural release, the sautéed onion mixture and salt are added, and the beans are simmered to thicken, enhancing body and richness.
The topping of chopped tomatoes, red onion, scallions, cilantro, crumbled Oaxaca or mozzarella cheese, sliced avocado, and fresh lime wedges adds bright, fresh textures and flavors that contrast with the creamy, spiced beans. This combination makes a satisfying dish that can be served with tortillas.
According to the notes, this recipe yields about four cans worth of cooked beans from one pound dried, providing a cost-effective and flavorful alternative to canned beans. Fresh beans can be eaten immediately or frozen for storage.
Ingredients
- 1 pound pinto beans dried
- 1 teaspoon olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- 2 chipotle peppers in adobo
- ¼ cup cilantro chopped, fresh
- 1 green chiles chopped, canned
- 1 jalapeno pepper fresh
- 2 tablespoons vegetable bouillon
- 2 bay leaf
- 1 teaspoon kosher salt
Toppings
- 2 tomato seeded and chopped, medium
- ¼ red onion chopped, medium
- 2 scallions chopped
- ¼ cup cilantro chopped, fresh
- 6 ounces Oaxaca cheese crumbled or cut into ¼-inch cubes, or mozzarella cheese
- 1 avocado sliced
- lime wedges
Instructions
- 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.
- 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.
- 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.
- Meanwhile, for the toppings: In a small bowl, combine the tomatoes, red onion, scallions, and cilantro.
- 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.
Notes
- One pound of dried pinto beans yields about four cans cooked, providing good value and flavor.
- Cooked beans can be enjoyed fresh or frozen for later use.
- Use fresh topping ingredients to add texture and brightness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 564mg | 24% |
| Potassium | 1048mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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