As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Beans:
- 4 Tablespoons coconut oil
- 1 onion, large, roughly chopped
- 1 stalk celery, roughly chopped
- 1 carrot, peeled, roughly chopped
- 8 cloves garlic, minced
- 2 pounds dry pinto beans, rinsed and picked over
- 2 Tablespoons Casa M Spice Co® Chain Reaction®
- 12 cups water
- 2 teaspoons cumin, ground
- Mexican cheese, shredded for garnish
LET’S GET COOKING
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1.
In the Instant Pot, set to sauté mode.
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2.
Add the oil. When hot, add the onions, celery, carrots, and garlic. Stir constantly for 5 minutes.
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3.
Add the beans, and Casa M Spice Co® Chain Reaction® and cumin. Stir well.
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4.
Add the water and stir.
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5.
Cover the Instant Pot and set on High Pressure. Cook for 40 minutes.
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6.
Once done, allow the pressure to release naturally for 20 minutes. Then open the release valve and vent manually.
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7.
Keep 2 cups of the bean’s liquid in a cup. Drain the rest of the liquid and return the beans back to the pot.
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8.
Using an immersion blender, blend the beans to your desired consistency adding some of the reserved liquid as you go.
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9.
Adjust seasoning with additional Chain Reaction®, black pepper, and cumin as desired.
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