Ingredients
1lbdried pinto beans
1tspolive oil
1smallyellow onion,chopped
¼cupcilantro,minced
3clovegarlic,minced
½mediumyellow onion,left whole
4¼ozchopped green chilies,(1 can)
1wholeJalapeno
2tbspchicken bouillon,or vegetable bouillon, Better than Bouillon
2bay leaves
1tspkosher salt
2mediumvine tomatoes,cored, seeded, and chopped
¼mediumred onion,chopped
2scallions,chopped
¼cupcilantro,minced
3ozqueso Oaxaca,or mozzarella, diced ¼-inch
8ozavocado,sliced
Lime wedges,for serving
tortillas,optional for serving
Preparation
Soak the beans overnight in water. Discard the water the next day.
Set pressure cooker to Saute, add the oil and chopped onion and cook until soft. Add the garlic, ¼ cup cilantro and cook 1 minute. Set aside in a bowl.
In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure for 45 minutes.
Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
Press saute and cook uncovered until thickened for about 30 minutes, stirring occasionally.
Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.
