Got a pressure cooker? This recipe is easy, authentic, and (relatively) quick in the pressure cooker. It’s doable on the stove top, just allow about 2 1/2 hours to cook the beans.
Prep time: 5 minutes; Cook time: 15 minutes; let stand about 30 minutes; finish hands-on time about 12 minutesIngredients
- 2 cups dried beans (any kind – Pinto, black, etc.)
- 4 tablespoons neutral vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 2 sprigs cilantro, whole
- 2 green onions, whole
- salt and black pepper to taste
Directions
- Wash and pick over the beans. Put them in a 4 quart or larger pressure cooker. Add four cups water, the cilantro, green onions and the bay leaf. Cover the pressure cooker and heat on stove according to directions. When the pressure takes (the cooker begins to whistle and steam) reduce heat slightly and cook for 15 minutes. Remove from heat and reserve. Do NOT open the pressure cooker.
- After about 30 minutes, check the pressure in the cooker. If there is no pressure remaining you can open the pan. Remove the cilantro, green onion and bay leaf and discard them. Let the beans and their liquid sit in the pressure cooker.
- In a cast iron frying pan heat the vegetable oil. When hot but not smoking add the onion and garlic. Cook for about 5-8 minutes, or until the vegetables are soft and transparent but not brown. Reduce heat. With a ladle, remove about one ladleful of beans from the pressure cooker and about one ladleful of their liquid. Add to the frying pan and coarsely mash the beans with the back of the ladle. Cook for a few minutes, then return contents of the frying pan to the pressure cooker. Season to taste with salt and pepper.
- Serve immediately, or let cool completely. Can be stored in the refrigerator for two days or in the freezer for up to a month.
Notes
You can make this recipe on the stove top, you’ll probably need about 2 1/2 hours to cook the beans.
