Frijoles de la Olla (Pressure Cooker)
Frijoles de la Olla (Pressure Cooker)
Ingredients
- 1 pound pinto beans, dried
- 1/2 onion
- 1 head garlic
- 1 sprig epazote, or a pinch of dried oregano
- 1 serrano pepper, cut in half
- 8 cups water, up to 10 cups for more broth
- 2 tablespoons salt, or to taste
Instructions
- 1
Inspect the dried pinto beans, removing any split beans or small rocks. Rinse the beans thoroughly under cold water, discarding any beans that float to the surface.
⏱️ 5 min
- 2
Add the rinsed pinto beans to your pressure cooker. Pour in 8 cups of water. If you prefer a more brothy consistency, you can add up to 10 cups of water.
⏱️ 2 min
- 3
Add the 1/2 onion, 1 head of garlic, 1 sprig of epazote (or a pinch of dried oregano), and the 1 serrano pepper (cut in half) to the pressure cooker. Do not add salt at this stage, as it can prevent the beans from softening properly.
⏱️ 3 min
- 4
Secure the lid on your pressure cooker. Set the pressure cooker to high pressure and cook for 45 minutes. Ensure that the 'keep warm' function is turned off.
⏱️ 45 min
- 5
Once the cooking cycle is complete, it is crucial to allow the pressure to release naturally. Do not manually release the pressure. This process typically takes about 5-10 minutes.
⏱️ 10 min
- 6
After the pressure gauge has dropped completely, carefully release any remaining pressure according to your pressure cooker's instructions, then open the lid.
⏱️ 1 min
- 7
Carefully remove and discard the aromatics (onion, garlic, serrano pepper, and epazote/oregano) from the cooked beans. Check the beans to ensure they are tender and soft.
⏱️ 2 min
- 8
Season the beans with salt to taste. The suggestion is about 2 tablespoons, but adjust according to your preference. Stir well to combine.
⏱️ 1 min
- 9
Let the frijoles de la olla sit for about 5 minutes before serving. This allows the flavors to meld and the beans to absorb the salt.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles de la Olla (Pressure Cooker)
- 1 pound pinto beans, dried
- 1/2 onion
- 1 head garlic
- 1 sprig epazote, or a pinch of dried oregano
- 1 serrano pepper, cut in half
- 8 cups water, up to 10 cups for more broth
- 2 tablespoons salt, or to taste
Instructions
- 1
Inspect the dried pinto beans, removing any split beans or small rocks. Rinse the beans thoroughly under cold water, discarding any beans that float to the surface.
⏱️ 5 min - 2
Add the rinsed pinto beans to your pressure cooker. Pour in 8 cups of water. If you prefer a more brothy consistency, you can add up to 10 cups of water.
⏱️ 2 min - 3
Add the 1/2 onion, 1 head of garlic, 1 sprig of epazote (or a pinch of dried oregano), and the 1 serrano pepper (cut in half) to the pressure cooker. Do not add salt at this stage, as it can prevent the beans from softening properly.
⏱️ 3 min - 4
Secure the lid on your pressure cooker. Set the pressure cooker to high pressure and cook for 45 minutes. Ensure that the 'keep warm' function is turned off.
⏱️ 45 min - 5
Once the cooking cycle is complete, it is crucial to allow the pressure to release naturally. Do not manually release the pressure. This process typically takes about 5-10 minutes.
⏱️ 10 min - 6
After the pressure gauge has dropped completely, carefully release any remaining pressure according to your pressure cooker's instructions, then open the lid.
⏱️ 1 min - 7
Carefully remove and discard the aromatics (onion, garlic, serrano pepper, and epazote/oregano) from the cooked beans. Check the beans to ensure they are tender and soft.
⏱️ 2 min - 8
Season the beans with salt to taste. The suggestion is about 2 tablespoons, but adjust according to your preference. Stir well to combine.
⏱️ 1 min - 9
Let the frijoles de la olla sit for about 5 minutes before serving. This allows the flavors to meld and the beans to absorb the salt.
⏱️ 5 min