Mexicali Pinto Beans (6 qt. or larger PC )

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Mexicali Pinto Beans (6 qt. or larger PC )

 

2 c. dry pinto beans

1/2 lg. yellow onion

2 lg. garlic cloves

1 tsp. oregano

1 jalapeno pepper, minced

8 sprigs fresh cilantro

1/4 tsp. cumin

1/4 tsp. pepper

6 1/2 c. water

1 tsp. vegetable oil

1 tbsp. salt (optional, added to

cooked beans when done)

 

Soak pinto in hot water in a covered medium saucepan

for 1 hour. Drain beans, put in pressure cooker. Add

onion, garlic,jalapeno, and spices, oil, plus water.

Seal lid of pressure cooker. Cook over medium-high

heat for 45 minutes. Release pressure under cold

running water. Mash cooked beans. OPTIONAL: Add 1

tablespoon salt to cooked beans.

 

 

 

 

 

 

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