Pressure Cooker Mexican Beans with Avocado-Poblano Salsa

Ingredients

• 1 lb. dried pinto beans
• 1 T + 1 T olive oil
• 1 large onion, chopped in pieces about 1/2 inch
• 1 large Poblano 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
• 1 T ground cumin
• 2 tsp. dried Mexican oregano
• 2 packets Goya Sazon
• 3 cups vegetable broth or slightly more if you prefer your beans soupy
• Salt and fresh-ground black pepper to taste
• 2 large avocados, diced
• 1/4 cup fresh squeezed lime juice
• 1 small red onion, finely chopped
• 1 medium-sized Poblano pepper, finely chopped
• 2 T olive oil
• Salt or Vege-Sal to taste

Directions

1. Pour the dried pinto beans into a colander, sort through them for any broken or discolored beans or stray bits, and rinse them well under cold water.
2. Add the beans, 4 cups water, and 1 tablespoon olive oil to the pressure cooker. Cook on high pressure, or bring to high pressure if using a stovetop model, for 30 minutes.
3. Allow the pressure to release on its own.
4. As the beans are cooking, prep the onion, Poblano pepper, green bell pepper, and red bell pepper.
5. Warm the other 1 tablespoon olive oil in a large frying pan, then cook the vegetables over medium-high heat for about 5 minutes, just until they begin to take on a little color.
6. Stir in the minced garlic, ground cumin, Mexican oregano, and Goya Sazon packets, if using, and cook for about 2 minutes longer.
7. If you are making the salsa, cut the avocados into 1/2 inch pieces, place them in a small bowl, and toss them with the fresh-frozen lime juice.
8. Chop the red onion and poblano, then stir them into the avocado.
9. Add the olive oil, season with salt or Vege-Sal, and fold everything together gently.
10. Once the pressure has fully released, pour the beans into a colander set in the sink, draining off the cooking liquid without rinsing the beans. Check their texture here so you can judge whether they need extra time later; older beans often need a longer cook.
11. Return the beans to the pressure cooker and add the cooked pepper mixture.
12. Swirl the broth around in the frying pan to catch all those good bits, then pour it into the pressure cooker.
13. Cook again on high pressure, or bring to high pressure on the stovetop, for 6 minutes. If the beans were not very soft after the first 30 minutes, cook them a few minutes longer.
14. Release the pressure using the quick-release method for your pressure cooker.
15. Taste the beans and season with salt and fresh-ground black pepper. Serve them hot, adding salsa if you like.