Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)

    Advertisement
Instructions Checklist
  • Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onion, red pepper, the 3/4 cup green pepper, garlic, jalapeno peppers, chili powder, cumin, salt, black pepper, and water.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

Instructions Checklist
  • Meanwhile in a medium mixing bowl stir together chopped tomatoes, 1/2 cup chopped green sweet pepper, avocado, green onions, lime juice, and cilantro.

Instructions Checklist
Instructions Checklist
  • Quick-release the pressure. Carefully remove lid. Serve with salsa and sour cream, if desired. Makes 4 main-dish servings (6-2/3 cups).

Tips

Prepare salsa; cover and chill up to 24 hours.

Nutrition Facts

419 calories; 10 g total fat; 1 g saturated fat; 0 mg cholesterol; 325 mg sodium. 68 g carbohydrates; 9 g fiber; 22 g protein; 381 RE vitamin a; 102 mg vitamin c; 91 mg calcium; 8 mg iron;

Reviews