Mexican Pinto Beans with Queso (Frijoles con Todo)

Ingredients

• Pinto beans

  Mature seeds, raw

  454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  ½ medium or 55g

• Chili

  No beans, canned entree

  120g

• Jalapeno

  Pop Chips

  100g

• Vegetable Broth

  From bouillons. Low sodium

  2 tbsp or 30g

• Bay leaf

  Spices

  7g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Raw

  ¼ medium or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Mozzarella cheese

  Whole milk

  3 oz or 85g

• Avocados

  Florida, raw

  227g

• Limes

  Raw

  1 fruit or 67g

• Tortillas

  Ready-to-bake or -fry, corn

  1 tortilla or 24g

Directions

1. Soak the beans overnight in water. Discard the water the next day.
2. Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
3. In the pressure cooker combine the soaked beans, green chilies, jalapeno, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
4. Natural release. Discard bay leaves, half onion and jalapeno and stir in the reserved sauteed onion and season with salt.
5. Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
6. Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
7. Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.