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5 from 3 votes

Mexican Pinto Beans

Course: Side Dish
Cuisine: Mexican
Servings: 8
Author: Gaby

Ingredients

  • 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

Toppings

  • 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

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.