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Recipe Summary

prep:
20 mins
cook:
12 mins
stand:
1 hr
total:
1 hr 32 mins
Servings:
4
Yield:
4 main-dish servings (6-2/3 cups)
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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.)

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  • 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.

  • 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.

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

  • 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; fat 10g; saturated fat 1g; carbohydrates 68g; insoluble fiber 9g; protein 22g; vitamin a 381.2RE; vitamin c 101.6mg; sodium 325mg; calcium 90.9mg; iron 8.1mg.
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