There might be a theme in our house with the recreation of Chipotle products. Partner the beans and rice with some grilled chicken and tortilla and you have got yourself a tasty meal. The boys will even skip the tortilla (why would you ever do that!?) and make themselves a bowl. Snap that, E!
- 1 lb dried black beans
- 2 teaspoons salt, divided
- 6 cups water, divided
- 2 tablespoons vegetable oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
Pour beans into a colander, rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add one teaspoon salt and 3 1/2 cups water. Lock lid; make sure pressure-release valve is closed. Adjust to high pressure-cook on high for 2 minutes. Let pressure release naturally for 20 minutes; quick release any remaining pressure. Press cancel.
Drain the beans and discard liquid. Return beans to pressure-cooker. Add 2 ½ cups water and 2 tablespoons of vegetable oil. Add in the chopped onion and minced garlic. Add in all of the spices: bay leaf, salt, chili powder, cumin, pepper, oregano, lemon juice and lime juice. Stir to mix.
Lock lid; close pressure-release valve. Adjust to high pressure and cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Press cancel. Remove lid; do not drain; remove bay leaf and enjoy!!