Savory Morning Beans
Part 2 of this glorious bean recipe.
Both recipes are amazing and this variation packs more of a spicy kick.
Charro beans are some of my favorite for their bold gravy-like broth. They have so much flavor and are comfort in a bowl.
I wanted to add this recipe as an option for those who like a little heat.
Whether you eat this as a standalone meal – or paired with other mexican dishes; these beans are delicious.
Savory Morning Beans
Charro beans are some of my favorite for their bold gravy-like broth.
- 14 oz dried pinto beans, soaked overnight
- 3 roma tomatoes, chopped
- 1 yellow onion, chopped
- 10 garlic pods, chopped
- 2 serrano pepper, chopped
- 1 jalapeno, sliced in half
- 1 ½ tbsp olive oil
- About ⅓ cup chopped cilantro
- ½ lime, juiced
- ½ tsp mustard
- 1 tsp coconut sugar
- ½ tsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp cumin
- ½ tsp salt
- 2 bay leaves
- 2 garden vegetable cubes ( or 1 ½ tbsp vegetable bouillon of choice)
- 4 cups water
- In an instant pot, set the cooker to saute mode for 6 minutes
- To the pot add olive oil
- When warmed, add the onion and serrano pepper – to saute for 4 minutes
- At minute 4 – add the garlic and saute for 1 minute
- At minute 5 – add the spices and saute for 1 minute
- Then- add your tomato, soaked pinto beans, water, mustard, coconut sugar, bay leaves, vegetable cubes/bouillon, chopped cilantro, halved jalapeno and lime juice
- Give it a stir to combine and cover with the lid – with the vent sealed
- Pressure cook on high for 35 minutes
- Enjoy warm!
This recipe is a similar variation to the original morning beans. Charro – like, with a kick to them If you’re not soaking beans and using canned pinto beans – substitute the 2 cups dry for about 3.5- 4 cans To soak your pinto beans: – The night before cooking them- place beans in a large bowl and pour enough water to cover them by 3 inches (I use water that I would drink, since the beans will be soaking this up) -let sit on the counter overnight to soak -in the morning, drain and rinse the beans off -they’re ready for the pressure cooker If i’m using vegetable bouillon; i like to use garden vegetable cubes – as they’re vegan, gluten free and made with mostly organic ingredients