“Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version of a pressure cooker. The beans are soupy, but you can cook them a little longer in the open pan to reduce the liquid if you prefer thicker "juice". I use Herdez salsa casera for this.”
READY IN:
32mins
SERVES:
4-6
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Throw it all in the pressure cooker and cook 27 minutes.
  2. Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
  3. Boil, uncovered, for a few minutes to reduce the sauce.

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