Black Beans Mexican From Scratch
Stir in garlic and tomato paste and cook for 30 seconds. Turn the heat up.
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Remove the bay leaf.
Black beans mexican from scratch. Add the onion garlic chili powder and cumin then saute for about 3 minutes until the onion has softened. Add the avocado oil to the instant pot and set it to saute. Add the garlic and cook for 1 minute.
Add the green chilies chicken broth black beans salt chili powder coriander cumin paprika oregano cayenne pepper and cilantro. In a small sauce pot add the cooked black beans and their cooking liquid onions tomatoes adobo sauce chipotle pepper if using salt cumin and garlic powder. Add more if it sinks below this level.
Bring to a boil for 2. Add the beans to the pan and smash half of the beans with a wooden. Add in the beans water bay leaf salt chili powder cumin black pepper and oregano and bring to a boil then reduce to a simmer and cook for 30 minutes until thickened.
Saute onions and oil in a pan until onions are translucent. For quick soak method put beans large pot and cover with warm water about 2 - 3 inches over the top of the beans. Stir the beans from time to time and make sure that the water is about ½ inch above the beans at all times.
You want the beans to be cooked all the way. Wash beans in cool water and pick out any debris.
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