| Level: | Intermediate |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 2 teaspoons kosher salt
- 1 pound dry black beans, sorted for pebbles and rinsed
- 2 sprigs epazote or Mexican oregano
- 1/2 cup chopped fresh cilantro
- Juice of 1 or 2 limes
- 4 cups cooked white rice
- 1/2 cup crumbled Cotija cheese
Instructions
- In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer’s instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
- Just before serving, fold the cilantro and lime juice into the cooked rice.
- Garnish beans with the Cotija and serve alongside the rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 553 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 13 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 10 mg |
| Sodium | 605 mg |
| Serving Size | 1 of 6 servings |
| Calories | 553 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 13 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 10 mg |
| Sodium | 605 mg |
Reviews
The best beans ever! These freeze very well. Make a bunch and never use canned again!
Great recipe, but my beans took about 1 hr and 15 minutes to cook, which is still fast in my book.