Spicy Black Beans and Hearty Greens by Pressure Cooking Today

dried black beans, olive oil, red onions, garlic, chili powder, ground cumin, dried oregano, sea salt, water, chipotle chile oil, mild green chiles, red salsa, arugula, red wine vinegar, avocado, jicama, green chilis, cilantro, cotija cheese, sour cream, chipotle peppers in adobo sauce, canola oil

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– 2 cups dried black beans, rinsed and soaked 6 to 8 H or overnight
– 2 tablespoons olive oil
– 3 red onions, chopped, about 2 1/2 cups
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon sea salt
– 2 cups water
– 2 teaspoons chipotle chile oil
– 7 ounces mild green chiles, diced
– 1 1/2 cups red salsa, purchased or homemade
– 5 ounces bitter greens e.g. arugula, beet greens, mustard greens, etc., washed, large stems removed, leaves coarsely chopped
– 1 tablespoon red wine vinegar
– Avocado
– Jicama, cut in matchstick lengths
– Diced green chiles
– Chopped cilantro leaves
– Cotija cheese crumbles
– Sour cream or Mexican crema
– 1 (7-ounce) can chipotle peppers in adobo sauce
– 2 to 3 tablespoons canola oil

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