Black Beans Mexican From Scratch
For quick soak method put beans large pot and cover with warm water about 2 - 3 inches over the top of the beans. Add the garlic and cook for 1 minute.
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You want the beans to be cooked all the way.
Black beans mexican from scratch. Wash beans in cool water and pick out any debris. Add the onion garlic chili powder and cumin then saute for about 3 minutes until the onion has softened. Add the green chilies chicken broth black beans salt chili powder coriander cumin paprika oregano cayenne pepper and cilantro.
Stir in garlic and tomato paste and cook for 30 seconds. Remove the bay leaf. Bring to a boil for 2.
In a small sauce pot add the cooked black beans and their cooking liquid onions tomatoes adobo sauce chipotle pepper if using salt cumin and garlic powder. Add in the beans water bay leaf salt chili powder cumin black pepper and oregano and bring to a boil then reduce to a simmer and cook for 30 minutes until thickened. Add the beans to the pan and smash half of the beans with a wooden.
Turn the heat up. Stir the beans from time to time and make sure that the water is about ½ inch above the beans at all times. Add more if it sinks below this level.
Saute onions and oil in a pan until onions are translucent. Add the avocado oil to the instant pot and set it to saute.
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