Pressure Cooker Mexican Beans with Avocado-Poblano Salsa

Pressure Cooker Mexican Beans with Avocado-Poblano Salsa are a delicious side dish, or eat over rice for a vegan main dish.

Ingredients:
1 lb. dried pinto beans (don’t use beans that have been sitting around in the pantry or store for years)
1 T + 1 T olive oil
1 large onion, chopped in pieces about 1/2 inch
1 large Poblano (Pasilla) pepper, chopped in pieces about 1/4 inch
1 large green bell pepper, chopped in pieces about 1/2 inch
1 large red bell pepper, chopped in pieces about 1/2 inch
1 T minced garlic (or less if you’re not that fond of garlic)
1 T ground cumin
2 tsp. dried Mexican oregano
2 packets Goya Sazon (optional, but they add a nice flavor)
3 cups vegetable broth or slightly more if you prefer your beans soupy
salt and fresh-ground black pepper to taste

Salsa Ingredients:
2 large avocados, diced
1/4 cup fresh squeezed lime juice (I use my fresh-frozen lime juice)
1 small red onion, finely chopped
1 medium-sized Poblano (Pasilla) pepper, finely chopped
2 T olive oil
salt or Vege-Sal to taste

View the full recipe at Kalyn’s Kitchen →