Méxican Beans
The ever popular runny pureed Méxican beans
Servings: 8 servings
Cost: $0.25
Equipment
- 1 Instant Pot Pressure Cooker
- 1 Immersion Blender
- 1 Measuring Cup, 1 Cup
- 1 Container, large plastic
Ingredients
- 4 cups Pork Broth see chamorro recipe
- 1 cup Beans, pinto
- 1 tbsp Oregano, Méxican
Instructions
- Put 4 cups of the broth reserved when cooking chamorro into the instant pot.
- Sort the beans, removing any rocks or misformed beans. Rinse them and add to the pot.
- Cook on High pressure for 1 hour without warming and with a natural release.
- Let cool slightly, then use an immersion blender to puree the beans and liquid. The consistency will be soupy – this is what you want. Crumble and add the Méxican Oregano.
- Put the beans into a refrigerator container and refrigerate. When needed reheat the beans in a saucepan, stirring frequently, until they are the desired consistency.
